1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Directions

  • 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

303 calories; 23.1 g total fat; 37 mg cholesterol; 663 mg sodium. 16.8 g carbohydrates; 16.4 g protein; Full Nutrition


Reviews (1)

Read All Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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