Thai Red Curry Soup with Chicken Recipe for Two
This soup is quick and packed with flavor. It has a beautiful blend of spices and is not too spicy. The fresh herbs are a must to bring it all together.
Thai Red Curry Soup with Chicken
This soup is quick and packed with flavor. It has a beautiful blend of spices and is not too spicy. The fresh herbs are a must to bring it all together.
Equipment
- Knives
- Small frying pan
- Medium soup pot
Ingredients
- 2 Cup Chicken broth
- 1 Cup Chicken, shredded (See Notes)
- 1 oz. Rice Noodles , uncooked
- 1/2 Cup + 1 Tbsp Coconut milk
- 3 Tbsp Onion , finely chopped
- 2 Tbsp Fresh cilantro, , chopped
- 2 Tbsp Green onions, green parts only, sliced
- 1 1/2 Tbsp Fresh basil , chopped
- 1 Tbsp Thai kitchen red curry paste (See Notes)
- 2 tsp Lime juice
- 1 tsp Neutral oil
- 1 tsp Minced garlic
- 1/4 tsp Ginger paste
- 1/8 tsp Black pepper
Instructions
- Heat the oil in a small frying pan over medium heat. Add the onions and sauté for about 5 minutes.
- Add the garlic, ginger, and curry paste and cook for 30 seconds.
- In a medium soup pot, add the contents of the frying pan, the broth, lime juice, pepper, and noodles. Bring to a gentle boil.
- Stir in the coconut milk and chicken. Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the basil, cilantro, and green onion and serve immediately.
Notes
A rotisserie chicken works well in this recipe, but you can also boil a chicken breast and shred it.
I used the Thai Kitchen Red curry paste. It’s more flavorful and not as spicy as other brands.
You can also use shrimp in this soup. Increase lime juice by 1 tsp.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 3/4 CupsCalories: 200kcalCarbohydrates: 6gProtein: 15gFat: 13gSaturated Fat: 8gCholesterol: 50mgSodium: 510mgPotassium: 270mgSugar: 1gCalcium: 20mgIron: 1.8mg
Tried this recipe?Let us know how it was!