Go Back

Red Curry Soup

Nothing beats the chill of a cold day like a nice hearty bowl of soup, and this red curry soup brings a Thai flare to your typical chicken noodle!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Entree, Main Course
Cuisine Asian, Thai
Servings 8 servings

Ingredients
  

  • 1 lb boneless skinless chicken chopped into ½-1in cubes
  • salt and pepper to taste
  • 1 small white onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 8 oz white button mushrooms sliced
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 3 tbsp red curry paste
  • 27 oz coconut milk 2 cans
  • 4 cups chicken broth
  • 8 oz rice noodles
  • cilantro, green onions, lime slices for garnish

Instructions
 

  • In a large stock pot over medium high heat, add in chicken and season with salt and pepper. Saute until no longer pink, about 5 minutes.
  • Add in onions and peppers, and cook about 2 minutes to begin to soften. Add in mushrooms and cook another 3-5 minutes or until the veggies are all soft.
  • Add in the garlic, ginger, and curry paste. Stir to coat.
  • Pour in coconut milk and broth and bring to a boil.
  • Toss in rice noodles and cook until tender, about 5 minutes.
  • Remove from heat and garnish with torn cilantro, chopped green onions, and lime wedges. Serve immediately.
Keyword asian, bell pepper, chicken, chicken soup, curry, garlic, ginger, onions, red curry, rice noodles, soup, thai