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Quick Red Curry Soup

Rated as 5 out of 5 Stars

"Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!"
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Ingredients

45 m servings 306 cals
Original recipe yields 8 servings

Directions

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  1. Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
  2. Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
  3. Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
  4. Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

Footnotes

  • Cook's Note:
  • You can use skinny rice noodles instead of bean sprouts if you like, but we felt the sprouts (which were used because I forgot the rice noodles) made for a lighter soup overall.
  • Pork can be used interchangeably with chicken.

Nutrition Facts


Per Serving: 306 calories; 28.7 g fat; 8.1 g carbohydrates; 19.2 g protein; 100 mg cholesterol; 557 mg sodium. Full nutrition

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Reviews

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Very much like laksa! Watch the amount of red curry you use or it will be very hot laksa!

I used the curry that comes in blocks, but, I am ordering the red curry paste from Amazon.

Awesome! I substituted a few things on the first go: Chicken > Venison Chicken Stock > Beef Stock Shrimp > Fish Sauce Still came out fantastic. Excellent recipe chef!

Next time will double the red curry paste. Also added lightly steamed broccoli, cauli, carrots, fresh mushies on top of the noodles before pouring hot mixture over. Top with fresh cilantro!