Name: thai red curry soup recipe easy flavorful spicy dish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 13.5 fl oz (400ml) coconut milk, full-fat; 27 fl oz (800ml) low-sodium chicken broth; 10.5 oz (300g) chicken breast, thinly sliced; 2 Tbsp (30ml) Thai red curry paste, halal certified; 1 Tbsp (15ml) vegetable oil; 5 oz (150g) mixed mushrooms, sliced; 1 medium red bell pepper, thinly sliced; 2 Tbsp (30ml) fish sauce, halal certified; 1 Tbsp (15ml) palm sugar or brown sugar; 1 Tbsp (15ml) lime juice; 5 large kaffir lime leaves, torn; 1 stalk lemongrass (white part), roasted & minced; 3.4 fl oz (100ml) coconut milk (for swirl); 1 tsp (5ml) lime zest; 1 tsp (5ml) cornstarch mixed with 2 Tbsp (30ml) water; Fresh cilantro leaves, chopped (for garnish); Red chili, thinly sliced (for garnish)

Description

This Thai Red Curry Soup is a flavorful and vibrant dish, perfect for a cozy night in. It features fragrant lemongrass, spicy red curry, and creamy coconut milk, elevated with a roasted lemongrass coconut cream swirl.

Ingredients

Scale

13.5 fl oz (400ml) coconut milk, full-fat
27 fl oz (800ml) low-sodium chicken broth
10.5 oz (300g) chicken breast, thinly sliced
2 Tbsp (30ml) Thai red curry paste, halal certified
1 Tbsp (15ml) vegetable oil
5 oz (150g) mixed mushrooms, sliced
1 medium red bell pepper, thinly sliced
2 Tbsp (30ml) fish sauce, halal certified
1 Tbsp (15ml) palm sugar or brown sugar
1 Tbsp (15ml) lime juice
5 large kaffir lime leaves, torn
1 stalk lemongrass (white part), roasted & minced
3.4 fl oz (100ml) coconut milk (for swirl)
1 tsp (5ml) lime zest
1 tsp (5ml) cornstarch mixed with 2 Tbsp (30ml) water
Fresh cilantro leaves, chopped (for garnish)
Red chili, thinly sliced (for garnish)

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Instructions

Sauté Curry Paste: Heat oil and fry curry paste for 1-2 minutes until fragrant.
Combine & Simmer: Add coconut milk and broth; bring to a simmer.
Add Chicken & Veggies: Add chicken, mushrooms, bell pepper, lime leaves, fish sauce, sugar, and lime juice.
Simmer Until Tender: Simmer for 8-10 minutes, until chicken is cooked through.
Prepare Coconut Swirl: Simmer coconut milk, lemongrass, and zest.
Thicken Swirl: Whisk in cornstarch slurry and simmer until thickened.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve & Swirl: Ladle soup and swirl with coconut cream.
Garnish & Enjoy: Garnish with cilantro and chili; serve immediately.

Notes

Roasting the lemongrass intensifies its flavor. Using full-fat coconut milk results in a creamier soup.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmer
Cuisine: Thai

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 20 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 80 mg