Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

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Ingredients

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

Directions

Instructions Checklist
  • Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

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  • Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

Nutrition Facts

302.9 calories; 16.4 g protein; 16.8 g carbohydrates; 36.8 mg cholesterol; 662.9 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/29/2020
Added more chicken stock and curry paste as previous reviewers suggested. Delicious. Will definitely make again. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/29/2020
Added more chicken stock and curry paste as previous reviewers suggested. Delicious. Will definitely make again. Read More
Rating: 5 stars
07/19/2019
7.19.19 This is a very mellow soup and I deviated from the instructions only once and that was by adding more red curry paste to suit our tastes. Nice contrast between the sweetness of the coconut milk and the kick from the red curry paste. Very easy to make and comes together quickly. This one s a keeper. Read More
Rating: 5 stars
02/29/2020
Added more chicken stock and curry paste as previous reviewers suggested. Delicious. Will definitely make again. Read More
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Rating: 5 stars
12/16/2019
This was a simple recipe with simple ingredients and I love it when I find a recipe like this that s easy to make with ingredients that I usually have on hand. However I omitted the fish sauce because I didn t have any. I also substituted small egg noodles for the rice because I was craving chicken noodle soup but with a red curry flavour. Lastly I used 4 cups of broth because I like there to be plenty of the liquid part of the soup and next time I will probably add 5 cups broth. It was excellent with noodles nice red curry flavour and I will make it again soon. Read More
Rating: 5 stars
11/22/2019
I used my turkey carcass boiled down for the broth and meat then used Tika Masala Sauce as I couldn't find curry paste. I added more curry powder and turmeric to make up. I served the soup with Naan Bread cilantro on top with a dust of red pepper. It was great. Read More