My family loves red curry chicken, so I transformed it into a soup. You won’t ever miss any of the tasty sauce that way!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 bowls |
Ingredients
- 2 tablespoons red curry paste
- 1 red bell pepper, thinly sliced
- 1 small onion, chopped
- 1 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 3 cups homemade chicken stock
- 2 cups shredded cooked chicken
- 1 ½ cups cooked basmati rice
- 4 tablespoons chopped fresh cilantro
Instructions
- 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.
- 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
| Calories | 303 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 14 g |
| Sodium | 663 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it! It reminded me so much of a great little Thai restaurant in Orlando, FL that I used to frequent. I added red pepper flakes and zucchini to it chopped up and cooked it for the 15 minute simmer.That’s how that restaurant served it but as a main dish not a soup. Sooo good tho. Thanks.
Fast and easy to make!!!! Husband loved it. I did double the curry paste just because I love it. Enjoy and make sure you use the cilantro.
Took considerably longer to prep then the description said it would, but maybe that’s my lack of kitchen finesse. I doubled the recipe so I’d have leftovers-glad I did. Added extra curry paste as suggested by other reviews and added mushrooms which worked well. Great simple recipe!
Added mushrooms more peppers and will up the paste next time…yummy
Simply delicious! Easy, fresh ingredients and everybody’s loves it !!!
Very easy to prepare and very tasty! I used all the same ingredients and doubled the red curry paste as I like a good kick. Will make again!
Fantastic – easy to prepare -I cooked the thighs in Instant Pot and then did the rest of the work on the stove top. I did double the curry as recommended in a few other reviews. We definitely will be making this again. Thanks to the author.
I made it as directed except I used store-bought chicken stock. I think it could have been spicier, but everyone else thought it was perfect.
We liked this so much I made it twice in one week. I did add a small amount of red pepper flakes the second time for a little more zing. Delicious, thanks for a new favorite! We invited friends to come for dinner tomorrow and guess what we’re serving!
I made this following the recipe (except homemade chicken stock) and thought it was delicious.
It’s a great base recipe, but for me it lacked flavor. I will try it again, but maybe add more veggies (a lot of rice for one bell pepper), less rice and definitely more Curry paste. I recommend you try it and just tweak it a little. I also used a pound of jumbo shrimp instead of chicken and it was still drowning in the rice.
I’m sure this is so delicious, but as you can tell by my name, I’m no cook and Imessed it up. Forgot to add the onions with the peppers, so sauteed them on the side and added to the simmer. Didn’t notice my coconut milk was unsweetened, tried adding honey to get the sweet contrast. Turned out better than I expected after messing it up, but the actual recipe would be delicious! I’d probably use other reviewers advice and add a little more curry paste. Fingers crossed I don’t mess it up next time.
Added more chicken stock and curry paste as previous reviewers suggested. Delicious. Will definitely make again.
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.
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.
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.