This is a delicious, substantial soup. I have substituted quinoa for rice in the traditional recipe to make it a bit healthier. I hope you like it!


Recipe Summary

20 mins
45 mins
1 hr 5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add mushrooms and onion; cook and stir until mushrooms brown and onion is soft, about 5 minutes. Add chicken thighs; cook and stir until no longer pink in the center, 5 to 8 minutes.

  • Pour chicken stock, coconut milk, quinoa, and half-and-half into the pot. Stir in tomato paste, lemongrass paste, red curry paste, sambal, fish sauce, and Worcestershire sauce. Simmer until flavors combine, about 30 minutes. Stir in roasted red pepper.

  • Mix water and cornstarch together in a small bowl until no lumps remain. Pour into the pot; stir soup until slightly thickened, about 5 minutes.

Nutrition Facts

450 calories; protein 25.2g; carbohydrates 29.8g; fat 28.3g; cholesterol 66mg; sodium 900.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
This was great! The changes we made were we only put 8 oz. mushroom and we squeezed a wedge of lime in each person's bowl because I like a little tangyness. Simple to make. We found the lemongrass paste (Lee Kum Kee brand) at Ranch 99 Market the no-msg red curry paste at Sprouts health food store and for the Indonesian paste we used 1 dried chili pepper but this didn't make the dish spicy at all. Read More