Red Curry Soup
Experience the bold, aromatic flavors of Red Curry Soup, a comforting Thai-inspired dish that combines vibrant spices with creamy coconut milk and tender chicken. With a rich base infused by fragrant red curry paste, this soup is simmered to perfection with colorful bell peppers, julienned carrots, earthy mushrooms, and fresh baby spinach. A touch of fish sauce, brown sugar, and lime juice creates a harmonious balance of savory, sweet, and tangy notes. Enhanced by chopped basil and cilantro, and served over fluffy Jasmine rice, this recipe offers a satisfying and hearty meal in just 45 minutes. Perfect for cozy family dinners or an exotic twist to your weekday menu, this easy-to-make dish is sure to become a favorite. Keywords: Thai red curry soup, creamy coconut milk soup, chicken curry soup recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 3 tablespoons Red curry paste
- 14 fluid ounces Coconut milk
- 4 cups Chicken broth
- 1 pound Chicken breast, thinly sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 1 Bell pepper, thinly sliced
- 2 Carrots, julienned
- 8 ounces Mushrooms, sliced
- 2 cups Baby spinach
- 0.25 cup Fresh basil leaves, roughly chopped
- 0.25 cup Fresh cilantro, chopped
- 2 cups Cooked Jasmine rice
- 0.5 teaspoon Chili flakes
- 1 tablespoon Oil
Instructions
Heat the oil in a large pot over medium heat.
Add the red curry paste and stir constantly for 1-2 minutes until fragrant.
Slowly stir in the coconut milk, chicken broth, fish sauce, and brown sugar, and bring to a simmer.
Add the thinly sliced chicken breast to the pot and simmer for about 5 minutes until the chicken is cooked through.
Add the bell pepper, carrots, and mushrooms, and continue to simmer for another 5-7 minutes until the vegetables are tender.
Stir in the lime juice, baby spinach, and fresh basil leaves. Cook for an additional 2 minutes until the spinach has wilted.
Adjust seasoning with salt and chili flakes according to taste.
To serve, place a portion of cooked Jasmine rice in each bowl and ladle the hot red curry soup over the rice.
Garnish with fresh cilantro and serve immediately.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6253 mg | 272% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 62.9 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4692 mg | 100% | |
*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.
