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Thai Red Curry Soup with Chicken

Thai Red Curry Soup with Chicken

Darlene
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Thai
Servings 2 People
Calories 200 kcal

Equipment

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