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!
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.Advertisement
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.