Description
A delicious Thai red curry soup loaded with chicken, rice, mushrooms, and vegetables. Hearty, creamy, and filled with bold flavors.
Ingredients
- 1.5 lbs chicken thighs or chicken breast
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp vegetable oil
- 1 shallot, sliced
- 1 bell pepper, sliced
- 1 cup white mushrooms, sliced
- 2 stalks carrots, sliced
- 2 tbsp Thai red curry paste (adjust according to taste)
- 4 cups chicken broth
- 1 tbsp fish sauce
- 1 lime, juiced
- 15 oz coconut milk
- 2 cups cooked rice
- 1/4 cup cilantro, chopped
Instructions
1. Pat dry chicken thighs and season both sides with salt and black pepper.
2. Add vegetable oil to a pot or Dutch oven and heat pot under medium high heat.
3. Add shallots and sauté for 30 seconds or until fragrant. Avoid burning shallots.
4. Add seasoned chicken thighs to pot. Sear both sides until they are slightly golden brown on the outsides.
5. Add bell peppers, mushrooms, and carrots. Sauté for 1–2 minutes.
6. Add Thai red curry paste, and stir to combine.
7. Add chicken broth and bring to a boil.
8. Add fish sauce and lime juice. Then cover with lid and cook on medium low for 10 minutes, or until chicken is fully cooked on the insides.
9. Add coconut milk and bring to a boil again.
10. Remove chicken from the pot and shred or cut it into smaller pieces. Then return them into the soup.
11. Add cooked rice and garnish with cilantro.
12. Serve and enjoy!
Notes
If you are saving soup for leftovers, add cooked rice to individual bowls of soup when serving. Storing rice in the soup can make it soggy. It’s best to keep rice and soup separate when refrigerating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 752
- Sugar: 4g
- Sodium: 1957mg
- Fat: 55g
- Saturated Fat: 28g
- Unsaturated Fat: 22g
- Trans Fat: 0.2g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 171mg