Thai Red Curry Chicken Soup is a hearty and satisfying soup with all of the delicious Thai flavours. It is, quite possibly, my favourite soup. And, I realized I've never made it for The Food Blog.
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This post is sponsored by Lilydale®. As always, all opinions are my own.
Using Precooked Chicken Makes this Soup Come Together Fast
I'm partnering with Lilydale®, in celebration of the brand's 75th anniversary, to create a recipe using their poultry products. So, Thai Red Curry Chicken Soup immediately came to mind. And because I love healthy convenience, I knew that Lilydale'®s Oven Roasted Carved Chicken Breast would be a perfect ingredient for this soup.
Because I love the convenience of this chicken. You can put this Thai red curry chicken soup together quickly because the chicken is already roasted and carved for you. And this chicken tastes just like you roasted and carved it yourself. Lilydale® Oven Roasted Carved Chicken Breast is carved from minimally processed, whole chicken breasts with no nitrates.
Versatile Chicken
The chicken is tender and juicy, and also great for salads, sandwiches, or any other chicken recipe. In addition, try it in these recipes, too; Chicken Noodle Soup with Vegetables; Chipotle Chicken Enchiladas; Chicken and Broccoli Lasagna Alfredo or Slow Cooker Cream Cheese Chicken Chili. We're even taking some camping with us because you can't beat the convenience.
Locally Sourced is Best
I love buying local, and Lilydale® has been providing Canadians with top quality chicken and turkey products for 75 years. That's pretty local! Their fresh, frozen, fully cooked, and deli products are wholesome, delicious, and one hundred percent from chickens & turkeys raised on Canadian family farms. Learn more by visiting Lilydale.com for product info and more recipes.
About Thai Red Curry
Usually, Thai red curry paste is less spicy than green curry paste. The paste is a combination of dried red chilies with garlic, galangal, lemongrass, peppercorns, salt, coriander seeds, cumin, kaffer lime leaves, and shrimp paste.
Typically, you use a mortar & pestle to combine all of those flavours into a paste. (Although, a food processor would work, too). Then you cook the paste in oil, along with meat, chicken, tofu or fish, as well as vegetables.
Although you can make your own Thai Red Curry paste, you can easily find excellently prepared curry pastes in most grocery stores.
About This Red Curry Chicken Soup
So, I love that this flavourful soup, while usually pretty quick to make, is even quicker to make with Lilydale® Oven Roasted Carved Chicken. Most importantly, this chicken soup is delicious, and a hearty meal in itself. And, it's perfect for a delicious microwave lunch for work the next day, too.
Recipe
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Thai Red Curry Chicken Soup
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 1 red bell pepper cored, seeded, thinly sliced
- 3 garlic cloves minced
- 2 tablespoon fresh ginger minced
- 4 oz Thai red curry paste
- 1 14 oz can coconut milk full fat
- 4 cups chicken stock reduced sodium
- 3 oz rice noodles
- 7 oz Lilydale®Oven Roasted Carved Chicken Breast cubed
- 3 tablespoon fish sauce *see recipe notes
- 2 tablespoon lime juice juice of one lime
- ½ cup fresh cilantro leaves chopped
- ½ cup fresh basil leaves chopped
- Thai chile, jalapeno or another chile, thinly sliced optional
Instructions
- Heat coconut oil over medium-high heat in a stockpot or other large pot
- Add onion and cook for 4-5 minutes, or until translucent
- Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
- Stir in coconut milk, and bring to a boil.
- Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
- Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
- In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
- To serve, add ¼ cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.
Notes
Nutrition
andrea
She's right about the fish sauce, i did exactly as she said 1 tbsp at a time. 2 was good for me. alterations: i added a cup of shredded carrots and 1/8tsp of cayenne and 1 dried thai chili. I prefer this with rice rather than the noodle, i find it starches up better and thickens the broth, but I do cook my rice separately. I'm going to test the broth 1 cup in the freezer without the rice, and then 1 cup with the rice and compare. I live alone so freezer meals save my life and food budget when i batch cook.
Enjoy your soup!!
Colleen
Thanks so much for sharing your feedback, Andrea!
Bea B
This will be a staple soup in my house…delish!
Colleen
Hi Bea! I'm so glad to hear this. Thank you for coming back to comment!
Anne W
Oh yum! I added a stalk of lemongrass and added sliced mushrooms. For chicken, I just get a BBQ chicken from the store.
Delicious!
Colleen
Hi Anne! The lemongrass is a perfect addition, as are the mushrooms. This is a perfect recipe for using BBQ or Rotisserie chicken from the store, too. I'm so glad you liked this, it's a favorite in our house and with readers. Thank you for sharing!
Shelly
Love this recipe! We use a rotisserie chicken and instead of the noodles we stir in rice. Its my 10 yr olds ew favorite meal ❤
Colleen
It's great to hear this, Shelly! Rotisserie chicken works and it's so convenient. I'm so glad your 10 has a new favorite, and I really appreciate your feedback!
Andrea Lapierre
Hi Anne! do you smash the stalk first? I've never used lemon grass before but this sounds delicious!
Cherie
I made this last night. I added a small amount of brown sugar and zucchini noodles, but otherwise followed the recipe. It tasted awesome, like straight out of a restaurant. I will be making it again soon.
Colleen
Hi Cherie, Zucchini noodles are a great idea, and in Thai cooking, they often use a bit of coconut or cane sugar so that addition is perfect. We love this soup too, and I'm so happy that you did as well. Thanks so much for coming back to let me know!
Rhonda
I made this last night. It was delicious! Thank you! I didn’t have any red bell pepper, so used a jar of pimentos and some sun dried tomatoes.
Looking forward to having the red bell pepper next time because we will have this often!
Colleen
Hi Rhonda. I'm so glad you loved it as much as much as we do! I so appreciate that you came back to let me know. Your substitutions sound perfect, too. Enjoy!
Michelle
This was amazing! I love soups and this is one of my favs. I used chicken thighs and the flavor is to die for.
Colleen
Hi Michelle! I'm so thrilled that you loved this delicious soup, and, that you came back to let me know. You're awesome, and the reason that I keep doing this. ♥
Terri
This looks so delicious and easy, Colleen! And anything with cilantro is my absolute fave. I making this soon!
Colleen
Hi Terri! It really is delicious and easy. I think you'll love it!
sheenam | thetwincookingproject.net
Oh this looks so yumm! Discovered your blog today and subscribed right away! Looking forward to more awesome recipes 🙂
Colleen
Hi Sheenam! Welcome aboard. Thanks for subscribing and hope to chat soon!
Fouzia Husainy
I love thai cuisine and I have made thai red curry chicken using the store bought red curry paste and loved the flavours. Your soup looks amazing with vibrant colours which makes it so tempting. I am sure going to try this out. Thanks for sharing.
Colleen
Hi Fouzia, I just love Thai cuisine, too. I hope you love this soup as much as we do!
Lisa Day
Thai flavors in a soup? I'm there! This sounds delicious! I can see it being really good with rice noodles, too (but then I'm a bit of a noodle nut)! Pinning!
Colleen
Hi Lisa, I'm a fellow noodle nut 🙂 I love the rice noodles in this soup!