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.
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.