Best 3 Red Thai Curry Chicken Soup Recipes
Indulge in the vibrant flavors of Thailand with this tantalizing Red Thai Curry Chicken Soup. This authentic recipe captures the essence of Thai cuisine, blending aromatic red curry paste with tender chicken, an array of vegetables, and a symphony of spices. The creamy coconut milk adds a rich and velvety texture, while the vibrant red curry paste infuses every spoonful with a delightful balance of heat and sweetness. As you savor each sip, you'll be transported to the bustling streets of Bangkok, surrounded by the enticing aromas of Thailand's culinary treasures. This delectable soup is not only a feast for the senses but also a nourishing and wholesome meal that will warm your soul on a chilly evening. Prepare to embark on a culinary journey to the heart of Thailand with this authentic Red Thai Curry Chicken Soup.
In addition to the main recipe, this article offers a versatile collection of alternative recipes that cater to different dietary preferences and tastes. For those seeking a vegetarian delight, the Vegetarian Red Thai Curry Soup offers a hearty and flavorful option, packed with an array of colorful vegetables and aromatic spices. If you prefer a milder version, the Mild Red Thai Curry Chicken Soup tones down the heat without compromising on taste, making it suitable for those with sensitive palates. And for those who love a bit of extra kick, the Spicy Red Thai Curry Chicken Soup amplifies the heat, offering a fiery and tantalizing experience for spice enthusiasts. With this comprehensive guide, you'll have a recipe for every occasion and taste preference, allowing you to explore the diverse flavors of Thailand's culinary heritage.
RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
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!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES
Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.
Tips:
- Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, use organic or locally-sourced ingredients.
- Don't be afraid to adjust the heat level: This recipe is for a medium-spicy soup. If you like your soup spicier, add more red curry paste or chopped chili peppers. If you prefer a milder soup, reduce the amount of red curry paste or omit the chili peppers.
- Serve with your favorite toppings: This soup is delicious served with rice, noodles, or vegetables. You can also add a dollop of yogurt or sour cream, or a sprinkle of chopped cilantro or basil.
- Make ahead of time: This soup can be made ahead of time and reheated when you're ready to serve. Simply store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
This red Thai curry chicken soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual lunch. It's also a great way to use up leftover chicken. The soup is flavorful and satisfying, and it's sure to become a favorite in your household.
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