Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup is, quite possibly, my favourite soup. And, I realized I’ve never made it for The Food Blog. This post is sponsored by Lilydale®,  As always, all opinions are my own.

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Using pre cooked 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. Since I am a fan of Lilydale’®s Oven Roasted Carved Chicken Breast, I knew it would be a perfect ingredient for this soup.

Because, I love the convenience of this chicken. This Thai red curry chicken soup goes together quickly when the chicken is already roasted and carved for you. And this chicken is 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. Try it in these recipes, too; Chicken Noodle Soup with VegetablesChipotle Chicken Enchiladas; or Chicken Stroganoff.  We’re even taking some camping with us, because you can’t beat the convenience.

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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.

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About Thai Red Curry

Usually, Thai red curry paste is  less spicy than green curry paste. The paste is made by combining dried red chilies with garlic, galangal, lemon grass, 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). The paste is cooked in oil, along with meat, chicken, tofu or fish, as well as vegetables.

Although you can make your own Thai Red Curry paste, it’s very easy to find already prepared in most grocery stores.

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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.

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How to Make Thai Red Curry Chicken Soup

4.77 from 26 votes
Thai Red Curry Chicken Soup
Thai Red Curry Chicken Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This Thai Red Curry Chicken Soup is delicious, full of flavour, and easy to make using Lilydale@ oven roasted carved chicken breast.

Course: Soup
Cuisine: Gluten Free, Thai
Keyword: Coconut Milk Soup, Red Curry Soup, Thai Red Curry, Thai Soup
Servings: 6
Calories: 127 kcal
Author: Colleen
Ingredients
  • 1 tbsp coconut oil
  • 1 onion diced
  • 1 red bell pepper cored, seeded, thinly sliced
  • 3 garlic cloves minced
  • 2 tbsp 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 tbsp fish sauce *see recipe notes
  • 2 tbsp lime juice juice of one lime
  • 1/2 cup fresh cilantro leaves chopped
  • 1/2 cup fresh basil leaves chopped
  • jalapeno or other chile, thinly sliced optional
Instructions
  1. Heat coconut oil over medium high heat in a stockpot or other large pot

  2. Add onion and cook for 4-5 minutes, or until translucent

  3. Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.

  4. Stir in coconut milk, and bring to a boil.

  5. Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat

  6. 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.

  7. 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.


  8. To serve, add 1/4 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.

Recipe Notes

Full fat coconut milk gives the soup a creamy consistency.

Because some fish sauces are saltier than others, add it a tablespoon at a time, taste, and continue adding if needed.

Although I'm using reduced sodium chicken stock, I haven't added any salt to this recipe because of the fish sauce. Add some to taste, if needed.

Regular basil if just fine, but if you can find Thai basil, use that.

Parsley can be substituted for the cilantro

I cook the noodles separately, because, if you cook them right in the soup, they will overcook, and will absorb a lot of the liquid.

Nutrition Facts
Thai Red Curry Chicken Soup
Amount Per Serving (1 g)
Calories 127 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 21mg7%
Sodium 795mg33%
Potassium 380mg11%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 11g22%
Vitamin A 3805IU76%
Vitamin C 31.4mg38%
Calcium 47mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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41 thoughts on “Thai Red Curry Chicken Soup

  1. This looks like such a warm and filling Thai soup. I really am a sucker for Thai soups, as well. I have very fond memories of going to a place in downtown Walnut Creek, CA in the 80s with my mom and eating this thai soup. Ohh.. so good. I am going to have to try this.

  2. I love Thai red curry! I think it’s my favourite Thai curry paste! It’s also one of the few Asian food products that are easy to find here in Italy! Italians aren’t so into other foods! The chicken you used looks good. Wish we had the same product here!

  3. This looks delicious Colleen! Perfect for soup season and I love the ease of using the precooked chicken for those busy nights. 🙂

  4. I am a huge fan of both pre-cooked chicken and prepared curry paste: such huge time savers! This soup has such wonderful flavors going on, and I just happen to have some Thai basil in my garden that I’d love to use up before our first frost. Score!

  5. All my favourite Thai flavours –sweet, salty, sour, bitter and spicy–in one beautiful bowl. Pinning this one! I love the easy of using pre-cooked chicken, too. Thanks for a great recipe, Colleen!

  6. I love soup season!! This looks like such a delicious recipe too. I’m going to have to add this to my rotation of soups this fall!! thanks for sharing Colleen!

  7. It’s soup time anytime at our house and your soup sounds so appealing to me, Colleen. I am looking forward to trying it very soon. Thanks so much for sharing! 🙂

  8. 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!

  9. 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.

  10. Oh this looks so yumm! Discovered your blog today and subscribed right away! Looking forward to more awesome recipes 🙂

  11. Pingback: Wallflower Weekly Finds, 187 - Cooking with a Wallflower
    1. 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. ♥

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