Best 6 Thai Red Curry Soup Recipes

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Indulge in the vibrant flavors of Thailand with our tantalizing Thai Red Curry Soup recipe. This authentic dish is a harmonious blend of fragrant spices, creamy coconut milk, and a symphony of vegetables, all simmered to perfection. Discover the art of crafting this culinary masterpiece with our step-by-step guide, providing detailed instructions and helpful tips to ensure success.

Additionally, explore variations of this classic soup, including a vegetarian option for those seeking a meatless delight. For a touch of luxury, try our premium version featuring succulent shrimp, or elevate the flavors with our special homemade curry paste recipe. Elevate your culinary skills and impress your loved ones with this authentic Thai Red Curry Soup.

Here are our top 6 tried and tested recipes!

RED THAI CURRY CHICKEN SOUP



Red Thai Curry Chicken Soup image

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

2 tablespoons vegetable oil
3 cloves garlic, chopped
One 2-inch piece fresh ginger, peeled and thinly sliced
6 tablespoons Thai red curry paste
8 cups low-sodium chicken broth
One 13.5-ounce can coconut milk
3 tablespoons fish sauce
One 4-inch piece lemongrass, lightly bruised
Kosher salt
Pinch of sugar
2 pounds boneless skinless chicken breast or thighs, thinly sliced
3 ounces dried rice vermicelli noodles
1 small red onion, thinly sliced
1/3 cup cilantro leaves
1 bunch scallions, white and light green parts only, thinly sliced
1/3 cup torn Thai basil leaves
Juice of 1 lime

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



Thai Red Curry Chicken Soup image

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

2 tablespoons red curry paste
1 red bell pepper, thinly sliced
1 small onion, chopped
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
3 cups homemade chicken stock
2 cups shredded cooked chicken
1 ½ cups cooked basmati rice
4 tablespoons chopped fresh cilantro

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



Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
  • Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
  • Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
  • Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
  • Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
  • Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES



Thai Red Curry Soup with Chicken and Vegetables image

Categories     Soup/Stew     Chicken     Coconut     Basil     Curry     Eggplant     Green Bean     Simmer     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

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.

THAI RED CURRY TOFU SOUP



Thai Red Curry Tofu Soup image

This is a Thai-inspired soup with tofu, mushrooms, coconut milk, and rice noodles. After cooking soup and noodles, do not combine them in one pot since the noodles will absorb all of the broth. If you don't have fresh galangal, use 3 pieces of dried galangal instead.

Provided by rayfab

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 (14 ounce) can coconut milk
2 cups vegetable broth
1 (1 inch) piece galangal
2 stalks lemon grass, bruised and chopped
5 kaffir lime leaves, torn
½ teaspoon Thai red curry paste
1 (12 ounce) package extra firm tofu, drained and cubed
½ cup stemmed and sliced shiitake mushrooms
½ cup sliced button mushrooms
2 tablespoons fresh lime juice
2 ½ tablespoons brown sugar
⅛ teaspoon turmeric powder
4 ounces dry rice stick noodles
½ teaspoon crushed red pepper flakes

Steps:

  • Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
  • Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 43.7 g, Fat 25.7 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 19.2 g, Sodium 268.9 mg, Sugar 10.7 g

GANG KAI: THAI RED CURRY SOUP



Gang Kai: Thai Red Curry Soup image

A soup-like dish to be served with or over Thai sticky rice. Made with coconut milk. You can substitute any kind of meat or fish. I like it with beef (gang nuur), shrimp (gang kung) and fish (gang pla). Any firm-fleshed fish works nicely. I especially like monk fish with this dish.

Provided by Beansprout

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon cooking oil
1 -2 tablespoon curry paste, to taste (the more you use, the hotter the dish, can be found in Chinese or ethnic food section, look for Tast)
1 (14 ounce) can coconut milk (you can use regular or lite)
1/2 lb beef or 1/2 lb fish
2 tablespoons Thai fish sauce (also in ethnic section)
1 lime, juice of
1/2 lemon, juice of
red pepper flakes
basil leaves
5 -6 kaffir lime leaves, torn (optional)
bamboo shoot
straw mushroom
red bell peppers or green bell pepper
potato
Chinese eggplant
Japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are)
green beans
zucchini

Steps:

  • Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
  • Heat oil in a large saute pan.
  • Add curry paste and stir-fry until smooth.
  • Add coconut milk and mix thoroughly.
  • Add meat and simmer until no longer pink.
  • Mix in fish sauce and lime juice and keffir leaves.
  • Add slower cooking vegetables, like potatoes, and simmer covered until soft.
  • Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
  • Serve in bowls over rice.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and efficient in the kitchen.
  • Use Fresh Vegetables: Fresh vegetables will give your soup the best flavor and texture. If possible, buy your vegetables from a local farmer's market or organic grocery store.
  • Don't Skimp on the Curry Paste: Curry paste is what gives Thai red curry soup its characteristic flavor. Be sure to use a good quality curry paste, and don't be afraid to add more if you like it spicy.
  • Use Coconut Milk: Coconut milk adds a rich and creamy texture to Thai red curry soup. Be sure to use full-fat coconut milk for the best results.
  • Add Protein: Protein is optional in Thai red curry soup, but it can be a nice addition. If you want to add protein, you can use chicken, tofu, or shrimp.
  • Serve with Rice: Thai red curry soup is traditionally served with rice. You can use jasmine rice, basmati rice, or brown rice.

Conclusion:

Thai red curry soup is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With its fragrant and flavorful broth, tender vegetables, and optional protein, this soup is sure to become a family favorite. So next time you're looking for a new and exciting soup to try, give Thai red curry soup a try. You won't be disappointed!

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