Gang Kai Thai Red Curry Soup
Dive into the bold and aromatic world of Thai cuisine with this Gang Kai Thai Red Curry Soup! This vibrant dish combines tender slices of chicken breast with a rich and creamy coconut milk base infused with the irresistible flavors of red curry paste, kaffir lime leaves, and fish sauce. Packed with colorful vegetables like baby corn, red bell pepper, and bamboo shoots, this soup strikes the perfect balance of spice, sweetness, and tang. Ready in just 35 minutes, it’s an ideal choice for a quick yet indulgent dinner. Garnished with fragrant fresh basil, cilantro, and a squeeze of lime juice, this comforting Thai curry soup can be enjoyed on its own or served with jasmine rice for a heartier meal. Perfect for fans of authentic Thai recipes and curry lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 500 grams Chicken breast (thinly sliced)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 3 leaves Kaffir lime leaves (torn)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 150 grams Baby corn (halved lengthwise)
- 1 medium Red bell pepper (thinly sliced)
- 1 medium Carrot (julienned)
- 200 grams Bamboo shoots (drained and rinsed)
- 1 handful Fresh basil leaves
- 1 handful Fresh cilantro (chopped)
- 1 whole Lime (cut into wedges)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large saucepan or wok over medium heat.
Add the red curry paste and sauté for 1-2 minutes until fragrant.
Add the sliced chicken breast to the pan and stir to coat with the curry paste. Cook for 2-3 minutes until it begins to turn opaque.
Pour in the coconut milk and chicken stock, stirring to combine.
Add the torn kaffir lime leaves, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
Add the baby corn, red bell pepper, carrot, and bamboo shoots to the pot. Simmer for 6-8 minutes or until the vegetables are tender and the chicken is fully cooked.
Taste the soup and adjust seasoning with additional fish sauce or sugar, if necessary.
Remove from heat and stir in fresh basil leaves and cilantro.
Serve hot in bowls, garnished with extra basil or cilantro if desired. Squeeze fresh lime juice over the top for added brightness.
Optionally, serve with a side of cooked jasmine rice for a more filling meal.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 63.1 g | ||
| Protein | 198.5 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4249 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
