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–+ servings

Thai Red Curry Chicken Soup

Transforming the family-favorite red curry chicken into a soup ensures you won't miss out on any of the delectable sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine world cuisine
Servings 6 bowls
Calories 303 kcal

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

Calories: 303kcalCarbohydrates: 17gProtein: 16gFat: 23gSaturated Fat: 14gCholesterol: 37mgSodium: 663mgPotassium: 308mgFiber: 2gSugar: 2gVitamin C: 27mgCalcium: 31mgIron: 3mg
Keyword Thai Red Curry Chicken Soup
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