Easy Thai Red Chicken Curry Soup Recipe
Course: ThaiDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
20
minutesCalories per serving
380
kcalFor authentic flavor, it’s important to use a Thai fish sauce.
Who says that you have to go out to get great Thai food? This delicious red curry can be on the table in less than half an hour. Its rich sauce and moderate heat will quickly make it a comfort food staple in your home.
Curries are classic taste of home recipes in Thai cuisine, and there are several varieties to try. The addition of red chilis sets red curry apart from its brethren. It also contains bolder garlic and onion flavors, and depending on the brand, there could be as many as a dozen ingredients incorporated into the paste.
A tube of red curry paste will serve you well in making not only curries but also fish cakes, sauces and noodle dishes. Different brands have different heat levels, so it’s worth researching brands online before making your purchase. If you’re feeling adventurous, you could also try your hand at making your own!
For authentic flavor, it’s important to use a Thai fish sauce. Every country has its own, distinct fish sauce, and Thai sauce tends to be the most tangy and robust. You can find a variety of brands in Asian markets, the international foods section of some grocery stories and online.
This taste of home recipe is easy to whip up on a busy night and will wow at potlucks. It’s easy to double, cook in a crock pot instead of a skillet or freeze for meals on the go. There are plenty of ways to alter it to your tastes, so don’t be afraid to experiment!
Who says that you have to go out to get great Thai food? This delicious red curry can be on the table in less than half an hour. Its rich sauce and moderate heat will quickly make it a comfort food staple in your home.
Curries are classic taste of home recipes in Thai cuisine, and there are several varieties to try. The addition of red chilis sets red curry apart from its brethren. It also contains bolder garlic and onion flavors, and depending on the brand, there could be as many as a dozen ingredients incorporated into the paste.
A tube of red curry paste will serve you well in making not only curries but also fish cakes, sauces and noodle dishes. Different brands have different heat levels, so it’s worth researching brands online before making your purchase. If you’re feeling adventurous, you could also try your hand at making your own!
For authentic flavor, it’s important to use a Thai fish sauce. Every country has its own, distinct fish sauce, and Thai sauce tends to be the most tangy and robust. You can find a variety of brands in Asian markets, the international foods section of some grocery stories and online.
This taste of home recipe is easy to whip up on a busy night and will wow at potlucks. It’s easy to double, cook in a crock pot instead of a skillet or freeze for meals on the go. There are plenty of ways to alter it to your tastes, so don’t be afraid to experiment!
Ingredients
Chicken breast sliced 450 g (1 lb)
Coconut milk 400 ml (14 fl oz)
Chicken broth 500 ml (17 fl oz)
Thai fish sauce 2 tbsp
Red curry paste 2 tbsp
Green chili finely chopped 1 tbsp
Ginger finely chopped 1 tbsp
Leek stalk
Diced Zucchini 1/2 cup
Diced Green pepper 1/2 cup
Diced Red bell pepper 1/2 cup
6 small Champignon mushrooms
Coconut oil
Directions
- Saute chicken slices in coconut oil until golden brown. Set aside.
- In the same skillet, sauté the green chili along with the ginger for 30 seconds.
- Add the leeks and green pepper to the skillet, saute for 1 minute.
- Add mushrooms and sauté for 2-3 more minutes
- At the very end, add red bell pepper and zucchini. Cook for 1 minute
- Move the mixture to a saucepan, add chicken, coconut milk, chicken broth, curry paste and fish sauce
- Bring the mixture to a boil and remove from heat.
- This soup goes great with basmati rice. You can also add some lime or lemongrass leaves to take the flavor of the soup to a whole new level.
