Best 3 Red Thai Curry Chicken Soup Recipes

Are you craving a delightful and flavorful soup that bursts with the vibrant flavors of Thailand? Look no further than Red Thai Curry Chicken Soup! This tantalizing dish combines the richness of coconut milk with the aromatic blend of red curry paste, creating a delectable broth that is both creamy and spicy. Succulent chicken pieces, tender vegetables, and fragrant herbs come together in perfect harmony, offering a symphony of textures and tastes that will transport you to the heart of Thailand. Whether you're a seasoned cook or a novice in the kitchen, this easy-to-follow guide will help you craft a restaurant-quality Red Thai Curry Chicken Soup that will impress your family and friends.

Here are our top 3 tried and tested recipes!

RED THAI CURRY CHICKEN SOUP

Red Thai Curry Chicken Soup image

Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, chopped
One 2-inch piece fresh ginger, peeled and thinly sliced
6 tablespoons Thai red curry paste
8 cups low-sodium chicken broth
One 13.5-ounce can coconut milk
3 tablespoons fish sauce
One 4-inch piece lemongrass, lightly bruised
Kosher salt
Pinch of sugar
2 pounds boneless skinless chicken breast or thighs, thinly sliced
3 ounces dried rice vermicelli noodles
1 small red onion, thinly sliced
1/3 cup cilantro leaves
1 bunch scallions, white and light green parts only, thinly sliced
1/3 cup torn Thai basil leaves
Juice of 1 lime

Steps:

Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

THAI RED CURRY CHICKEN SOUP

Thai Red Curry Chicken Soup image

Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

Provided by Ginacooks

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES

Thai Red Curry Soup with Chicken and Vegetables image

Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Steps:

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Tips:

Mise en place: Gather and prep all your ingredients before you start cooking. This will make the process go much smoother.
Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If you can, use organic vegetables and free-range chicken.
Don't be afraid to adjust the recipe to your liking: This recipe is a good starting point, but feel free to add or remove ingredients to suit your taste.
Serve with your favorite toppings: Some popular toppings for Thai curry chicken soup include jasmine rice, cilantro, lime wedges, and crispy shallots.

Conclusion:

Red Thai curry chicken soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy coconut broth, tender chicken, and flavorful vegetables, this soup is sure to please everyone at your table. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed.