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thai red curry soup recipe easy flavorful spicy dish
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Thai Red Curry Soup is a flavorful and vibrant dish, perfect for a cozy night in. It features fragrant lemongrass, spicy red curry, and creamy coconut milk, elevated with a roasted lemongrass coconut cream swirl.
Ingredients
Scale
- 13.5 fl oz (400ml) coconut milk, full-fat
- 27 fl oz (800ml) low-sodium chicken broth
- 10.5 oz (300g) chicken breast, thinly sliced
- 2 Tbsp (30ml) Thai red curry paste, halal certified
- 1 Tbsp (15ml) vegetable oil
- 5 oz (150g) mixed mushrooms, sliced
- 1 medium red bell pepper, thinly sliced
- 2 Tbsp (30ml) fish sauce, halal certified
- 1 Tbsp (15ml) palm sugar or brown sugar
- 1 Tbsp (15ml) lime juice
- 5 large kaffir lime leaves, torn
- 1 stalk lemongrass (white part), roasted & minced
- 3.4 fl oz (100ml) coconut milk (for swirl)
- 1 tsp (5ml) lime zest
- 1 tsp (5ml) cornstarch mixed with 2 Tbsp (30ml) water
- Fresh cilantro leaves, chopped (for garnish)
- Red chili, thinly sliced (for garnish)
Instructions
- Sauté Curry Paste: Heat oil and fry curry paste for 1-2 minutes until fragrant.
- Combine & Simmer: Add coconut milk and broth; bring to a simmer.
- Add Chicken & Veggies: Add chicken, mushrooms, bell pepper, lime leaves, fish sauce, sugar, and lime juice.
- Simmer Until Tender: Simmer for 8-10 minutes, until chicken is cooked through.
- Prepare Coconut Swirl: Simmer coconut milk, lemongrass, and zest.
- Thicken Swirl: Whisk in cornstarch slurry and simmer until thickened.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve & Swirl: Ladle soup and swirl with coconut cream.
- Garnish & Enjoy: Garnish with cilantro and chili; serve immediately.
Notes
Roasting the lemongrass intensifies its flavor. Using full-fat coconut milk results in a creamier soup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg