Thai Red Curry Soup

Thai curry is one of my favourites. It’s definitely an ingredient that I keep in my fridge at all times. It’s spicy, easy to cook with and straight up delicious. I could easily eat it every day and still love it. Even when I’m sick and I want soup, I love that I can still have my Thai food fix!

Red curry is made from dried red chili peppers, garlic, shallots, lime leaves, coriander, cumin seeds, peppercorns and lemongrass. I have a recipe from Gordon Ramsay for it, but I’ve never made it because it’s readily in aisle 5 at my grocery store. But it would be a fun challenge if you’re up for it and feeling adventurous! Honestly the jarred stuff from the store is great. It’s delicious, spicy, and easy to use. As much fun as making your own would be, it would defeat the purpose of this being a quick, easy to make soup.

What I love about Thai curry soup is how comforting it is. It’s full of ginger, garlic, coconut milk, and red Thai curry – which is great if you’re sick! Also…umm…noodle slurping anyone? I’ve been making this soup since I was a teenager (which was only like 8 years ago, okay!?) for a fun change from your run-of-the-mill chicken noodle soup.

Okay – calm down. I love the classic chicken noodle soup, don’t get me wrong. Chicken and tortellini soup? Forever in my heart. But sometimes you just need something with a little more kick, ya know what I mean?

You can easily adapt this recipe to your needs and what you have in your house. I had nothing in my house except an onion and half a pepper, so I was starting from scratch, but I was sick and needed soup so no big deal! If you’re vegan or vegetarian, leave out the fish sauce and the chicken/chicken stock (replace with tofu and veggie broth)- and you have a vegan soup!

If you like less spice, leave out the sriracha and you can even tone down on the curry paste if you like. If you like more spice then add more! This soup is totally adaptable to your taste! I put lime in the soup itself, but I also like to give it a little squeeze more right before I eat it to give it some extra zestiness!

Noods anyone?

Tip alert!! Keep your ginger in the freezer! That way, it’s easy to peel AND it makes incredibly easy to grate on your zester/rasp! It also keeps your ginger fresh for longer! My momma taught me that trick!

This soup is packed with an insane amount of flavor with bites of tender chicken, rice noodles, curry, ginger, cilantro and lime juice! So cozy, comforting and fragrant – plus, it’s quick and easy enough for any night of the week AND makes great leftovers!

Why do you need this soup in your soup portfolio? Because it’s…

  • Spicy and fragrant;
  • Easy to adapt (you can make vegan!);
  • Quick and easy to make;
  • Super flavourful;
  • Creamy;
  • Healthy;
  • Better than take-out;
  • Comforting and cozy.

Thai Red Curry Soup

  • 1-2 tbsp. olive oil
  • 1 pound cubed chicken breast (eliminate if vegan)
  • 3/4 cup diced onion
  • 3 cloves of garlic
  • 1 cup diced red bell pepper
  • 1 cup sliced carrot
  • Salt & Pepper, to taste
  • 4 tbsp. Red Thai curry paste (homemade or store bought), you can add more or less if you like!
  • 1/2 – 1 tbsp Sriracha (optional)
  • 1-2 tablespoons freshly grated ginger, to taste
  • 6 cups chicken broth (substitute for veggie if vegan)
  • 1 (400 ml) can of coconut milk
  • Half a package (125 grams) rice vermicelli noodles
  • 1 tbsp. fish sauce (eliminate if vegan)
  • 2 tbsp fresh lime juice
  • Green onions thinly sliced to garnish
  • Cilantro, for garnish
  • More lime juice, for garnish (optional)

In a large dutch oven, heat up olive oil over medium heat.

Season chicken with salt and pepper and cook about 2-3 minutes, or until chicken begins to cook and brown.

Add onion, carrot and pepper and cook until the onion begins to soften.

Add garlic, curry paste (add more or less if you like), sriracha (if using) and ginger and cook until fragrant and garlic is softened. (about 1-2 minutes)

Add in chicken broth and coconut milk and stir, scraping up any delicious brown bits from the bottom of the pan.

Bring to a boil, and reduce heat. Let simmer around 10 minutes.

Stir in rice noodles, fish sauce and lime juice. Let cook until the noodles are soft, about 3-5 minutes.

Serve with sliced green onions, fresh cilantro and more lime juice (more lime juice is optional).

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