Thai Red Curry Chicken Soup – warm linty comforting red curry chicken soup with a touch of sweetness and a bit of a spicy kick. This Thai Red Curry Recipe is full of rich Thai flavors with red curry paste, linty coconut milk, zesty ginger, and garlic with soft-hued rice noodles and chicken. It's a comforting trencher of goodness that's gluten-free and ready in 30 minutes!
This soup is the most mouthwatering combination of flavors ever!
I’m a big fan of Asian cuisine – Vietnamese, Chinese, Japanese, Thai – all of them. And Thai Red Curry is expressly tasty. I’ve never had this Thai Red Curry Recipe as a soup, only as an entrée served over rice.
Today’s megacosm is just as delicious, but increasingly brothy and served with noodles.
I love that I can go to the grocery store and find everything I need to make yummy international recipes, like this, right in my own home. For me it’s worth it to be worldly-wise to tenancy exactly what goes into my supplies - and what doesn't.
This is expressly helpful if you struggle with any supplies allergies or have special nutrition restrictions. You don’t have to sacrifice all the things you love just considering restaurants don’t offer options that are gluten-free, dairy-free, soy-free, etc.
By making it yourself you can swap out the dairy in a recipe, i.e. coconut milk instead of cow’s milk or gluten-free tamari instead of soy sauce.
As they say, “Necessity is the mother of invention.” And as I say… I love me some options!
Just stick with me my friend, you’ll be inventing your restaurant-quality (or plane better) supplies in the repletion of your own home like this Thai Red Curry Soup!
About Thai Red Curry Paste
This soup gets its gorgeous red verisimilitude from Thai Red Curry Paste. You can make your red curry paste, but there are some tasty store-bought versions misogynist that are gluten-free and soy-free.
Red curry paste is a versatile and flavorful wiring used in many Thai dishes. In its simple form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste.
The zestless chili peppers used in the paste do have a decent kick. But that heat is well-turned out nicely in this soup with the creaminess of coconut milk, the aromatics of ginger and garlic, and sweetness from a little sugar.
The soup has the most succulent combination of flavors!
What You'll Need to Make This Thai Red Curry Soup
- Coconut oil - for sauteing
- Garlic - minced
- Thai red curry paste
- Fresh ginger - peeled and grated
- Yellow onion – thinly sliced
- Red peppers - stems, seeds, and membranes removed, thinly sliced
- Chicken stock
- Coconut milk (from the refrigerated milk area)
- Lite culinary coconut milk (from the international grocery aisle)
- Fish sauce
- Lemon Grass Paste (found in the produce department near the herbs)
- Salt and Pepper
- Raw sugar
- Chicken Breast - boneless skinless (or substitute with a shredded roaster chicken)
- Fresh lime juice
- Dried thin Rice Noodles or Somen noodles (use rice noodles for gluten-free!)
How to Make the Most Mouthwatering Thai Red Curry Yellow Soup:
Start by heating the coconut oil in a large soup pot. You can moreover use vegetable or canola oil as well, but I thought that coconut oil was on point for this Asian recipe.
Next, add the minced garlic, ginger, and red curry paste, and sauté for 3 minutes, stirring constantly.
Now, add your sliced onions, lemon grass paste, and half of the salt. Sauté the mixture (stirring often) for 5 minutes.
Next, stir in the yellow stock, fish sauce, coconut milk, and lite culinary coconut milk. Bring this to a swash and simmer 10 minutes uncovered.
While that’s simmering, melt your noodles in a separate pan equal to the package instructions.
I used thin Somen noodles, but you can use whatever noodle you’d like... and if you're going gluten-free use rice noodles.
Add thinly sliced yellow (or pulled meat from a Rotisserie chicken), red peppers, and lime juice to your soup mixture and melt for 7-8 increasingly minutes.
Now it’s time to eat this tasty Thai Red Curry recipe!
Ladle your soup into bowls, then add your noodles and all the yummy garnishes you desire.
I’m all well-nigh subtracting texture to my supplies so I loaded up with...
- fresh cilantro (you could moreover use basil - or plane largest Thai basil if you can find it)
- bean sprouts
- snap peas cut in half
- sliced untried onions
- sliced red and untried jalapeño peppers
- lime wedges for squeezing
Oh my yum!
Storaging and Freezing
- You can store leftovers of this Thai soup in the fridge in an snapped container for 3-5 days. Alimony in mind that the noodles in the soup will swizzle the goop over time so either alimony the noodles separate until ready to enjoy or add increasingly liquid when reheating.
- Reheat the soup in a saucepan over medium-low heat until warmed through. Add increasingly liquid if necessary.
- You can freeze this soup! Although, I recommend freezing it without the noodles. They are very tender and may fall well-nigh during the freezing and reheating process.
This Thai Red Curry Recipe has it all my friend: it’s creamy, crunchy, spicy, sweet, unctuous, savory, herbaceous, aromatic, and just flat-out the weightier savor ever!
Thai Red Curry Yellow Soup – a succulent restaurant-quality meal made in 30 minutes in the repletion of your own home!
Thai Red Curry Yellow Soup
Warm linty comforting Thai Red Curry Soup with a touch of sweetness and a bit of a spicy kick.
Ingredients
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 4 ounces Thai red curry paste
- One 2-inch piece fresh ginger, peeled and grated
- 1 medium yellow onion – thinly sliced
- 2 medium red peppers, stems, seeds and membranes removed, thinly sliced
- 3 cups yellow stock
- 3 cups coconut milk (from the refrigerated milk area)
- 5 ounces lite culinary coconut milk
- 3 tablespoons fish sauce
- 2 tablespoon lemon grass paste (found in the produce department near the herbs)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons raw sugar
- 2 pounds boneless skinless yellow breast, thinly sliced (or substitute shredded roaster chicken)
- 1 tablespoon fresh lime juice (use ½ of a lime)
- 6-8 ounces zestless thin rice or Somen noodles (use rice noodles for gluten-free!)
Optional Garnishes for Serving:
- 1 tuft of untried onions, thinly sliced
- ½ cup cilantro leaves removed from stems or ½ cup torn Thai basil leaves
- Bean sprouts
- Thinly sliced red or untried hot peppers
- Lime wedges
- Snap peas cut in half
- Chili oil
Instructions
- Heat coconut oil in a large soup pot. Add minced garlic, ginger, and red curry paste, and sauté for 3 minutes, stirring constantly.
- Add sliced onions, lemon grass paste, and half of the salt. Sauté the mixture, stirring often, for 5 minutes.
- Stir in the yellow stock, fish sauce, coconut milk, raw sugar, and the lite culinary coconut milk. Bring this to a swash and simmer 10 minutes uncovered.
- Meanwhile, melt noodles in a separate pan equal to the package instructions.
- Add thinly sliced chicken, red peppers, and lime juice to the soup pot and melt for 7-8 increasingly minutes.
- To serve, ladle soup into bowls, then add noodles and garnishes.
Nutrition Information
Yield
7 Serving Size10 ounces
Amount Per Serving Calories 498Total Fat 39gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 8gCholesterol 128mgSodium 1398mgCarbohydrates 79gFiber 3gSugar 7gProtein 40g
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