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.
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 Vegetables; Chipotle Chicken Enchiladas; or Chicken Stroganoff. 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 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.
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.
How to Make Thai Red Curry Chicken Soup
This Thai Red Curry Chicken Soup is delicious, full of flavour, and easy to make using Lilydale@ oven roasted carved chicken breast.
- 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
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 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.
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.
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.
Such a cool experience with your mom, Ben. I hope this soup gives you fond memories of that time. It’s really delicious.
Yum! This looks so pretty and delicious! Love the flavors going on here!
Hi Caitlyn, this soup really is delicious and flavourful. I think you’ll love it!
I’m so glad soup season and your soup looks delicious. Love the curry paste and coconut milk in there!
I’m with you, Ginny. Love soup season! This one is amazing. Hope you love it too!
mmm, yum! I love the Thai red curry flavor. Need to save this one for the chilly weather that is around the corner.
Hi David, so sad that chilly weather is around the corner. But we are ready, with soup! 🙂 You will love this, guaranteed!
This looks so vibrant, warm, and tasty! I love the colors and flavors, and the precooked chicken makes it look so simple!
Hi Danielle, This is an amazing soup! And yes, using precooked chicken is a perfect way to make this delicious dish.
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!
Hi Jacqueline, you can easily make this soup with any pre-cooked chicken. It’s worth it if you love Thai red curry!
This looks delicious Colleen! Perfect for soup season and I love the ease of using the precooked chicken for those busy nights. 🙂
Thanks Sharon! I love when convenience can also be healthy!
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!
Hi Michelle. Whenever I can save time, but still keep it healthy, I’m in!
Looks like this spicy chicken soup is really good! I like these dishes from other countries!
Hi Karen! I love international cuisines, too. It’s fun & delicious to explore foods of different cultures.
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!
Thanks Elaine, I think you’ll love it!
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!
Soup season is a delicious season, Lizzy! I hope you love this one as much as we do.
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! 🙂
Soup is the best, Denise! I hope you love this as much as we do. 🙂
This dish looks so very,very yummy.I love curry.
Thanks, Shernell! It really is very yummy. I hope you try it!
Looks so cold-busting and delicious!
Hi Jenn, yes, there’s something so warming about Thai spices, and when you put it in a soup, it’s so good!
Colleen this looks delicious and I’m a sucker for anything that’s Thai curry spiced!
Hi Kristen! I hope you try this one then! You won’t regret it. 🙂
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!
Hi Lisa, I’m a fellow noodle nut 🙂 I love the rice noodles in this soup!
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.
Hi Fouzia, I just love Thai cuisine, too. I hope you love this soup as much as we do!
Oh this looks so yumm! Discovered your blog today and subscribed right away! Looking forward to more awesome recipes 🙂
Hi Sheenam! Welcome aboard. Thanks for subscribing and hope to chat soon!
This looks so delicious and easy, Colleen! And anything with cilantro is my absolute fave. I making this soon!
Hi Terri! It really is delicious and easy. I think you’ll love it!