Thai-Inspired Red Curry Soup Recipe
This red curry soup is easy, delicious, and satisfying! No more need for takeout, because you can make a vibrant, creamy soup with Thai-inspired bold flavors, tender chicken, fresh vegetables, and aromatic spices and herbs with just one pot. Happy cooking!
Servings: 6 servings
Equipment
Ingredients
- 1 tbsp olive oil
- 2 lbs chicken breasts cut into 1-inch cubes
- 4 cloves minced garlic
- ½ onion diced
- 1 red bell pepper diced
- 1 zucchini cut into ¼ inch thick ¼ moon slices
- 2.5 tbsp Thai red curry paste
- 2 tsp fresh ginger grated
- 6 cups chicken broth
- 4 blocks rice ramen noodles I like Lotus Foods brand
- 1 can full-fat coconut milk
- 2 tbsp coconut aminos
- 2 tbsp lime juice
- fresh cilantro for garnish
Instructions
- Heat the olive oil over medium heat in a dutch oven or large pot.
- Add the chicken pieces and sprinkle with salt and pepper. Saute for 4-5 minutes until mostly cooked through and browned. Remove using a slotted spoon and set aside.
- Add the garlic, onion, bell pepper, and zucchini to the pot. Saute for 2-3 minutes.
- Add the curry paste and ginger and stir until fragrant.
- Add the chicken back to the pot along with the chicken broth and the rice ramen noodles. Bring to a boil, then cook over medium heat until the noodles are al dente (they will soften as they sit in the broth), about 4-5 minutes.
- Add the can of coconut milk, coconut aminos, and lime juice. Stir over medium heat until warmed through.
- Season with salt and pepper. Serve topped with some fresh cilantro and enjoy!
Notes
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- For best results, use canned coconut milk instead of the refrigerated version. The refrigerated version tends to be too thin and doesn’t give your soup a creamy consistency.
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- Fish sauce is used frequently in Thai dishes so if you like it, feel free to add it to your pot of soup a teaspoon at a time until it reaches your desired taste!
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- Taste as you go to make sure the spice level is perfect for you. Feel free to add in some crushed red pepper for extra spice.
- To store leftovers, first let them cool to room temperature and then store them in an airtight container in the refrigerator for up to 4 days. Heat up in a skillet over medium heat until warmed through.
- This soup can also be frozen for 2-3 months in an airtight container or freezer bag. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating.
- If you plan on having lots of leftovers, I recommend cooking the rice ramen separately and adding it fresh as needed. The noodles absorb a lot of the broth as it sits in the broth / containers in the fridge.
Nutrition
Calories: 525kcal | Carbohydrates: 39g | Protein: 41g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 1276mg | Potassium: 916mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1920IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 4mg