Thai Red Curry Chicken Soup – warm creamy comforting red curry soup with a touch of sweetness and a bit of a spicy kick. With red curry paste, coconut milk, lean tender chicken, ginger, garlic, onions, peppers and cilantro this delicious soup is gluten-free and ready in 30 minutes! Literally the most mouthwatering combination of flavors ever!
I’ve been wanting to create this soup recipe for a while now. I’m a big fan of Asian cuisine – Vietnamese, Chinese, Japanese, Thai – you name it – I’ll eat it. And Thai Red Curry is especially tasty. I’ve never had it as a soup, only as an entrée served over rice. Today’s creation is just as delicious, but more brothy and served with noodles.
I love that I can go to the grocery store and find everything I need to make yummy international recipes, like this, right in my own home. For me it’s worth it to be able to control exactly what goes into my food – and what doesn’t.
This is especially helpful if you struggle with any food allergies or have special diet restrictions. You don’t have to sacrifice all the things you love just because restaurants don’t offer options that are gluten-free, dairy-free, soy-free, etc. By making it yourself you can swap out the dairy in a recipe, i.e. coconut milk instead of cow’s milk or gluten-free tamari instead of soy sauce.
As they say, “necessity is the mother of invention.” And as I say… I love me some options!
Just stick with me my friend, you’ll be inventing your own restaurant-quality (or even better) food in the comfort of your own home! I gotchu!!!
This soup gets its gorgeous red color from Thai Red Curry Paste. You can make your own red curry paste, but there are some tasty store-bought versions that are gluten- and soy-free. So, for today’s recipe I saved myself some time and went with that.
Just so you know: the dried chili peppers used in the paste do have a decent kick. But that heat is balanced out nicely in this soup with the creaminess of coconut milk, the aromatics of ginger and garlic, and sweetness from a little sugar. Seriously, it creates the most mouthwatering flavor evvah!!
I know what you’re thinking and I totally agree – let’s get cooking already! Isn’t it crazy how I can read your mind!!????
How to make the most mouthwatering Thai Red Curry Chicken Soup:
I start by heating up some coconut oil in a large soup pot. You can also use vegetable or canola oil as well, but I thought that coconut oil was on point for this recipe.
Next, add the minced garlic, ginger and red curry paste, and sauté for 3 minutes, stirring constantly.
Now, add your sliced onions, lemon grass paste (this is found near the fresh herbs in the produce department) and half of the salt. Sauté the mixture (stirring often) for 5 minutes.
Next, stir in the chicken stock, fish sauce, coconut milk (from the refrigerated milk area) and the lite culinary coconut milk (found in the international area). Bring this to a boil and simmer 10 minutes uncovered.
While that’s simmering, cook your noodles in a separate pan according to the package instructions.
I used thin Somen noodles, but you can use whatever noodle you’d like… and if you’re going gluten-free just use rice noodles.
Now add thinly-sliced chicken, red peppers, and lime juice to your soup mixture and cook for 5 more minutes.
Now it’s time to eat!!
Ladle your soup into bowls, then add your noodles and all the yummy garnishes you desire.
Personally, I’m all about adding texture to my food so I loaded it up. I added cilantro (you could also use basil – or even better Thai basil if you can find it), bean sprouts, snap peas cut in half, sliced green onions, a few slices of red and green jalapeño peppers, and some lime wedges for squeezing. Oh my yum!
This soup has it all my friend: it’s creamy, crunchy, spicy, sweet, unctuous, savory, herbaceous, aromatic, and just flat out the best flavor ever!
Thai Red Curry Chicken Soup – a delicious restaurant-quality meal made in 30 minutes in the comfort of your own home!
Drop. The. Ladle.
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 4 ounces Thai red curry paste
- One 2-inch piece fresh ginger, peeled and grated
- 1 medium yellow onion – thinly sliced
- 2 medium red peppers, stems, seeds and membranes removed, thinly sliced
- 3 cups chicken stock
- 3 cups coconut milk (from the refrigerated milk area)
- 5 ounces lite culinary coconut milk
- 3 tablespoons fish sauce
- 2 tablespoon lemon grass paste (found in the produce department near the herbs)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons raw sugar
- 2 pounds boneless skinless chicken breast, thinly sliced (or substitute shredded roaster chicken)
- 1 tablespoon fresh lime juice (use 1/2 of a lime)
- 6-8 ounces dried thin rice or Somen noodles (use rice noodles for gluten-free!)
- 1 bunch of green onions, thinly sliced
- ½ cup cilantro leaves removed from stems or ½ cup torn Thai basil leaves
- Bean sprouts
- Thinly sliced red or green hot peppers
- Lime wedges
- Snap peas cut in half
- Chili oil
Heat coconut oil in a large soup pot. Add minced garlic, ginger and red curry paste, and sauté for 3 minutes, stirring constantly.
Add sliced onions, lemon grass paste, and half of the salt. Sauté the mixture, stirring often, for 5 minutes.
Stir in the chicken stock, fish sauce, coconut milk, raw sugar, and the lite culinary coconut milk. Bring this to a boil and simmer 10 minutes uncovered.
Meanwhile, cook noodles in a separate pan according to the package instructions.
Add thinly-sliced chicken, red peppers, and lime juice to the soup pot and cook for 5 more minutes.
To serve, ladle soup into bowls, then add noodles and garnishes.
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