Thai Red Curry Chicken Soup

January 31, 2013
0 Ratings
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 cups shredded rotisserie chicken or roasted chicken
  • 1 tablespoon sesame oil
In This Recipe
  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.

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I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.