Thai Red Curry Chicken Soup

Fantastic recipe that brings your mouth to life with exquisite flavours.

What size can for the coconut milk?

This has quickly become one of my favorite soups to make. For some reason it turns out a bit differently each time (more or less soupy, more or less spicy), but it's wonderful every time. Shrimp also worked in this (in place of chicken), and thinly sliced mushrooms and scallions are a nice addition if available. It has a lot of room for flexibility and experimentation.

I can't buy rice noodles in my little Mississippi town, but this soup is delicious with rice.

Could I use rice instead of noodles? I had a version of thai chicken curry and rice soup yesterday that was amazing!

Just made this and impressed the boyfriend x100! We both loved it. I think I might have cooked my noodles too long though, they sort of broke apart. Beginner anyways. Thanks so much for sharing this recipe!

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 !

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

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!

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

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!

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.

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.

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.

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.

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