Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.
I made this exactly* as written. Exceptional with several layers of flavor. My boyfriend, who I didn't know is not a fan of Thai food, even LOVED it. *I was not able to puree because I forgot to bring my immersion blender to his house, but we like the added texture. PS, I'm a chef and usually pretty picky about 5-star reviews, but this recipe knocked it out of the park!
Read MoreDepends on the red curry paste you use .. probably a 5 if you have your own !
Read MoreI made this exactly* as written. Exceptional with several layers of flavor. My boyfriend, who I didn't know is not a fan of Thai food, even LOVED it. *I was not able to puree because I forgot to bring my immersion blender to his house, but we like the added texture. PS, I'm a chef and usually pretty picky about 5-star reviews, but this recipe knocked it out of the park!
The multitude of ingredients yield some amazing flavor. I didn't bother pureeing the soup...rather I just used a food processor to chop the onion, red pepper and garlic very fine before adding. I didn't use the pre-cooked rice either, but added a little extra liquid and threw some dry rice in the pot while it simmered. It turned out perfect I will definitely do this one again. Great for a cold day with some warm crusty bread.
I liked the flavor of this a lot, but I used uncooked rice and forgot that a cup of uncooked rice makes 2 cups of cooked rice. After blending it was really thick, I'll have to water it down some when I reheat it. So that would be my only tip: if you're adding uncooked rice, cut the measurement in half.
This is a great recipe. I add a few more veggies and change them around. I use the lite coconut milk and change from chicken to shrimp. I add fish sauce and more chili paste.
Great flavors and easy to adapt for more or less heat. I made the rice separately and the served the curry over it. Ate it as a meal, makes 3 servings that way.
Depends on the red curry paste you use .. probably a 5 if you have your own !
a keeper! replaced chicken stock with only two cups of veggie broth and used basil leave spices with less ginger grated. added potatoes and shrimp and forgot the lime but still delicious
Very good. A keeper according to my husband. I used frozen cooked cocktail shrimp and put them in at the end. I did not put the shrimp or rice inthe blender.
Terrific recipe. I did leave out the cilantro, because it tastes like soap to me. Have made this two times, now. Family favorite.
Made a half-batch omitting salt as I used leftover chicken soup rather than unsalted broth. Added fresh pineapple to leftovers the next day which added another dimension.
