Thai Red Curry Chicken Soup

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


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 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.

Per Serving: 303 calories; protein 16.4g; carbohydrates 16.8g; fat 23.1g; cholesterol 36.8mg; sodium 662.9mg.