Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup is a hearty and satisfying soup with all of the delicious Thai flavours. 

It is, quite possibly, my favourite soup. And, I realized I’ve never made it for The Food Blog.

Because I love the convenience of this chicken. You can put this Thai red curry chicken soup together quickly because the chicken is already roasted and carved for you.

• Course: Soup
• Cuisine: Thai

• Prep Time: 15minutes minutes
• Cook Time: 15minutes minutes
• Total Time: 30minutes minutes

• Servings: 6
• Calories: 127kcal
  

Ingredients

• ▢ 1 tablespoon coconut oil
• ▢ 1 onion diced
• ▢ 1 red bell pepper cored, seeded, thinly sliced
• ▢ 3 garlic cloves minced
• ▢ 2 tablespoon fresh ginger minced
• ▢ 4 oz Thai red curry paste
• ▢ 1 14 oz can coconut milk full fat
• ▢ 4 cups chicken stock reduced sodium
• ▢ 3 oz rice noodles
• ▢ 7 oz Lilydale®Oven Roasted Carved Chicken Breast cubed
• ▢ 3 tablespoon fish sauce *see recipe notes
• ▢ 2 tablespoon lime juice juice of one lime
• ▢ ½ cup fresh cilantro leaves chopped
• ▢ ½ cup fresh basil leaves chopped
• ▢ Thai chile, jalapeno or another chile, thinly sliced optional

Instructions

• Heat coconut oil over medium-high heat in a stockpot or other large pot
• Add onion and cook for 4-5 minutes, or until translucent
• Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
• Stir in coconut milk, and bring to a boil.
• Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
• Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
• In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
• To serve, add ¼ cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.

Notes

Full fat coconut milk gives the soup a creamy consistency.

Because some fish sauces are saltier than others, add it a tablespoon at a time, taste, and continue adding if needed.

Although I’m using reduced sodium chicken stock, I haven’t added any salt to this recipe because of the fish sauce. Add some to taste, if needed.

Regular basil if just fine, but if you can find Thai basil, use that.

Parsley can be substituted for the cilantro

Be sure to cook the noodles separately, because, if you cook them right in the soup, they will overcook, and will absorb a lot of the liquid.

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 8g | Protein: 11g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 795mg | Potassium: 380mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3805IU | Vitamin C: 31.4mg | Calcium: 47mg | Iron: 1.2mg