How to Make Thai Red Curry Chicken Soup - A Step-by-Step Guide

Thai cuisine is known for its bold and complex flavors, and one dish that perfectly embodies this is Thai Red Curry Chicken Soup. This delicious and comforting soup is the perfect way to warm up on a cold day and is packed with aromatic spices and tender chicken pieces. The rich and creamy coconut milk base is balanced perfectly with the heat from the red curry paste, making this soup a favorite among many.

The beauty of this recipe lies in its versatility. It can be made with a varie...

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Ingredients

  • 2 tablespoons red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 small onion, chopped
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 3 cups homemade chicken stock
  • 2 cups shredded cooked chicken
  • 1 ½ cups cooked basmati rice
  • 4 tablespoons chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 bowls

  • Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
  • Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
  • Nutrition

    303 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 37mg
    • Sodium: 663mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 16g
    • Vitamin C: 27mg
    • Calcium: 31mg
    • Iron: 3mg
    • Potassium: 308mg