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

Thai Red Curry Chicken Soup

red curry paste

red bell pepper, thinly sliced

onion,

(14 coconut milk

fish sauce

chicken stock

chicken

basmati rice

cilantro

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.


Added more chicken stock and curry paste as previous reviewers suggested.  Delicious.  Will definitely make again.

I used my turkey carcass boiled down for the broth and meat then used Tika Masala Sauce as I couldn't find curry paste. I added more curry powder and turmeric to make up. I served the soup with Naan Bread, cilantro on top with a dust of red pepper. It was great.

I made it as directed except I used store-bought chicken stock. I think it could have been spicier, but everyone else thought it was perfect.

7.19.19 This is a very mellow soup and I deviated from the instructions only once and that was by adding more red curry paste to suit our tastes. Nice contrast between the sweetness of the coconut milk and the kick from the red curry paste. Very easy to make and comes together quickly. This one s a keeper.

This was a simple recipe with simple ingredients and I love it when I find a recipe like this that s easy to make with ingredients that I usually have on hand. However I omitted the fish sauce because I didn t have any. I also substituted small egg noodles for the rice because I was craving chicken noodle soup but with a red curry flavour. Lastly I used 4 cups of broth because I like there to be plenty of the liquid part of the soup and next time I will probably add 5 cups broth. It was excellent with noodles nice red curry flavour and I will make it again soon.

Fantastic - easy to prepare -I cooked the thighs in Instant Pot and then did the rest of the work on the stove top.    I did double the curry as recommended in a few other reviews.  We definitely will be making this again.  Thanks to the author.

It's a great base recipe, but for me it lacked flavor.  I will try it again, but maybe add more veggies (a lot of rice for one bell pepper), less rice and definitely more Curry paste. I recommend you try it and just tweak it a little.  I also used a pound of jumbo shrimp instead of chicken and it was still drowning in the rice.

I made this following the recipe (except homemade chicken stock) and thought it was delicious.

I'm sure this is so delicious, but as you can tell by my name, I'm no cook and Imessed it up.  Forgot to add the onions with the peppers, so sauteed them on the side and added to the simmer. Didn't notice my coconut milk was unsweetened, tried adding honey to get the sweet contrast. Turned out better than I expected after messing it up, but the actual recipe would be delicious! I'd probably use other reviewers advice and add a little more curry paste.  Fingers crossed I don't mess it up next time.

thai red curry chicken soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $5.81 /serving

Author : Ginacooks

Ingredients

Instructions

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