This Red Curry Chicken Soup is a vibrant, soul-warming soup of velvety coconut milk infused with fiery red curry paste, enveloping tender chunks of chicken and crisp water chestnuts for a delightful crunch.
Brightened with hints of fresh ginger, and siracha and lime, this aromatic soup balances spicy, savory, and subtly sweet flavors.
This soup has tender chicken, a wonderful flavor, and cooks up quite quickly.
To Make Red Curry Chicken Soup you will need:
- boneless, skinless chicken breasts
- avocado oil
- salt
- black pepper
- garlic
- fresh ginger
- Thai red curry paste
- chicken broth
- water chestnuts
- coconut aminos
- sriracha
- coconut sugar or honey
- coconut oil
- cilantro
- coconut milk
- limes
- soup pot (Dutch oven)
- cutting board
To begin you will need some minced garlic and freshly grated ginger, You’ll cook that in some coconut oil for just a minute, until it is fragrant.
Add in Thai red curry paste and cook for one minute.
Pour in chicken broth and stir it together. Heat the broth to a boil, reduce the heat, and simmer for 2-3 minutes.
Add in the coconut aminos, sriracha, water chestnuts, cilantro, and coconut sugar (or honey). Cook it together for 2-3 minutes.
Nestle the chicken down into the broth mixture. Bring it to a gentle boil, then reduce the heat and simmer for 20-30 minutes or until the chicken is cooked through and tender.
Remove the chicken to a cutting board, and shred or cube it. Add it back to the soup along with coconut milk and the juice of a lime. Heat the soup through.
Serve the soup with additional lime wedges for garnish. (optional)
Enjoy.
Recipe Tips:
The chicken can be cooked ahead of time to make this a very quick meal for a busy day.
Another short cut is to use rotisserie chicken from your grocery store.
Chicken thighs can be used instead of chicken breasts if you wish.
Try adding bamboo shoots to this as well.
Watch Me Make this Recipe in the Video Below
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