Thai Red Curry Chicken Soup

By • January 31, 2013 • 17 Comments

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Author Notes: After the hurricane when we came down with colds, I had an impulse to make chicken soup. But being congested, I really wanted something I could taste. I always love Asian soups, and a little spice sounded like a great idea. And it was. But next time, I won’t wait to be sick to make this soup.Meatballs&Milkshakes

Serves 4

  • 5 cups chicken stock, homemade or purchased
  • 1 package, rice noodles, preferably medium thickness
  • 2 tablespoons Thai red curry paste
  • 3 tablespoons fish sauce
  • 1/2 can, coconut milk
  • 2 tablespoons sugar
  • 2 limes, zested and juiced
  • 3 tablespoons Cilantro, minced
  • 2 tablespoons mint, minced
  • 1-2 cup shredded rotisserie chicken or roasted chicken
  • 1 tablespoon sesame oil
  1. Saute the curry paste in the oil for a few seconds to infuse the oil. Add the stock, fish sauce, coconut milk, sugar, lime zest and half the juice, and let it come to a boil.
  2. Add the rice noodles and cook for a few minutes until softened. Add the chicken and allow to warm through.
  3. Off the heat, add the herbs and the remaining lime juice and serve.
Jump to Comments (17)

Comments (17) Questions (0)

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10 days ago Clementine Le Coultre

Just made it. And certain of making it again ! I have added a little bit of fresh ginger.
Thank you M &M for this great and super simple recipe !

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12 months ago Hope

Is it ok to substitute coconut cream (half amount) for coconut milk?

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12 months ago Meatballs&Milkshakes

I've never used coconut cream, but I expect it would work well. You might want to start with less than half and see how much it wants.

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over 1 year ago Vivi B.

Made this tonight and it is note perfect! The only changes I made were to add some lime leaves (because I love them so!) and I had somen, not rice, noodles, so I used them. thanks for this delicious and efficient bowl!

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over 1 year ago Meatballs&Milkshakes

Glad you liked it!!

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over 1 year ago Ratih

I only have thai green curry paste in my kitchen. Do you think it will work as well? Thanks!

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over 1 year ago Meatballs&Milkshakes

Definitely!

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over 1 year ago culture_connoisseur

Looking forward to making these tonight. I found red rice noodles instead of the white, and am hoping it still tastes as good as the recipe looks!

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over 1 year ago culture_connoisseur

This soup is fabulous! I took Regine's advice and cooked the noodles separately. I substituted tofu for chicken, and will use shrimp next time. It is so easy to make, and will be a quick meal in my home many days to come.

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over 1 year ago Regine

I have made this twice already (using 8 oz noodles). I love love it, and it is so easy to make. The only thing though is that I like to rinse the noodles prior to cooking and fix them separately like some other Asian noodle soups. This adds less
starch to soup and makes it easier to serve by placing some noodles in bowl and then the soup.

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over 1 year ago Regine

Thanks so much Meatballs&Milkshakes. I will make it again this weekend but this time with 8oz not 16 oz package of noodles. It is so delicous. I would recommend you specify the amount in your recipe, particularly if it gets tested in the Food52 kitchen.

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over 1 year ago Regine


I made soup and it is so delicious but mine was more noodles than soup. When you say 1 package, what quantity is it? The only package i found was 1 lb (16 oz) Asuan Best Rice Stick Medium. Maybe you used 1/2 or 1/4 that size. Could you Please specify? I had to add 2 more cups broth but i can tell that if i had put only 1/4 lb or 1/2 lb (?), it would have been like yours. For the curry paste, i used Patak Concentrated Curry Paste Mild. If you could identify the exact one you used, that would be great. As i am typing this, both my husband and son are enjoying the dish, and my son is now licking his bowl.

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over 1 year ago Meatballs&Milkshakes

I used an 8 ounce package, but you can adjust it to the amount of noodles you want in your soup. Sometimes I like more, sometimes I want it more brothy. Right now I have Roland curry paste, but you can use any brand Thai curry paste. Roland is a little more bland than the more authentic kind I usually get, but my grocery store was out of my usual.

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Red is my favorite Thai curry, well, either that or panang. Love the simplicity of your soup and think the spiciness is great. This recipe reminds me of a spicier, less coconutty version of Tom Kha Gai.

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over 1 year ago Meatballs&Milkshakes

those are my favorites too....the quality of the chicken stock is a defining part of this too. I make my own, and it helps a lot.

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over 1 year ago Regine

This looks so easy to make, yet delicious. Going to buy ingredients tomorrow to make saturday.

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over 1 year ago Meatballs&Milkshakes

thanks, hope you like it!