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Thai Red Curry Soup

January 24, 2017 by Susan S. Bradley

For me, January is a culinary adventure, exploring Asian-inspired dishes, such as Home-Style Chinese Fried Rice, Spicy Pork Wonton Soup, Korean Spicy Noodle Soup (Jjambbong), and Chinese Cracker Jacks.

Thai Red Curry Soup | LunaCafe

You like those, right? 

Thai Red Curry Soup | LunaCafe

Well, January is almost over, and I’m still hooked. There’s something about the aromas of lemongrass, kaffir lime leaves, freshly squeezed lime, fresh ginger, chiles, garlic, cilantro, and warm spices that make me happy. The flavors are energizing and transporting.

Thai Red Curry Soup | LunaCafe

You’ll find several of these key Southeast Asian flavors in Thai Red Curry Paste–a magical potion guaranteed to rock your world. If you have it on hand, dinner is only minutes away.

Thai Red Curry Soup | LunaCafe

Take this classic soup, for instance. It’s nothing more than dreamy, creamy coconut milk, chicken stock, lime juice, roast chicken (which you can grab ready-made from most grocery stores), rice noodles, and a few easy garnishes.

Thai Red Curry Soup | LunaCafe

You should have most of the ingredients in your fridge or pantry. And what you don’t have, you don’t absolutely need—except the coconut milk. You could probably substitute light cream in a pinch, but stock up on canned Chaokoh brand coconut milk instead. And if you don’t have fresh noodles, dried noodles will work. There’s really no way to go wrong here. What are you waiting for? 

Thai Red Curry Soup | LunaCafe

Thai Red Curry Soup

This is one of those soups that everyone raves about for days after eating it. You will  have to make it again and again–so luckily it’s easy to make, especially if you have the Thai Red Curry Paste on hand in the fridge or freezer (highly recommend).

1 cup Thai Red Curry Paste

Soup
2 tablespoons vegetable oil
two 14-ounce cans coconut milk (I like Chaokoh brand)
2 cups chicken stock
3 cups shredded or chopped roast chicken (12 ounces)
2 tablespoons freshly squeezed lime juice
fine sea salt, to taste

Noodles
1 pound fresh, thin rice or egg noodles (preferably Asian-style)

Garnishes
lime wedges
cilantro sprigs
lime zest
roasted peanuts, chopped
pea shoots, optional

  1. First make the curry paste. You need 1 cup.
  2. To make the soup, in a 3-quart saucepan, heat oil over medium high heat, and add 1 cup Thai Red Curry Paste. Saute, stirring constantly for 2-3 minutes. This eliminates the bitter, raw taste of the fresh paste.
  3. Add coconut milk and stock. Whisk briefly to smooth coconut milk.
  4. Simmer for 20 minutes.
  5. Add lime juice. Taste for seasoning, and add salt to taste.
  6. Keep the soup warm over low heat or reheat just before serving.
  7. Fill a large saucepan with cold water, set on the stove, and bring to a full boil. Add salt if desired. Add fresh noodles and cook for 1-2 minutes, or according to package directions. They should be a little chewy; don’t let them get too soft. Drain immediately.
  8. Just before serving, add the chicken to the hot soup, and heat for a few minutes.
  9. Divide noodles between four soup bowls, and ladle soup on top.
  10. Garnish each serving with a lime wedge, cilantro, green onions, and peanuts.
  11. Serve immediately.

Serves 4.

Cookin’ with Gas (inspiration from around the web)

  • Curry and Comfort: Thai Red Curry Chicken and Corn Soup
  • Flavors of Mumbai: Thai Red Curry Chicken Recipe
  • Steamy Kitchen: 10-Minute Thai Shrimp Curry
  • The Kitchen Operas: Thai Red Curry Noodle Soup
  • The Whole Kitchen: Thai Red Curry Soup with Shrimp
  • Women’s Weekly: Thai Pumpkin Soup with Spanner Crab

Copy­right 2012-2017 Susan S. Bradley. All rights reserved.

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Filed Under: Asian Noodles, Asian Soups, Asian-Inspired, Soups | Bisques | Chilis Tagged With: Asian soup, Recipes, Soup, Thai red curry paste

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Previous Post: « Spicy Korean Noodle Soup (Jjambbong)
Next Post: Phat Thai (Stir-Fried Rice Noodles with Tamarind Sauce, Peanuts & Lime) »

Reader Interactions

Comments

  1. Ally

    April 1, 2015 at 5:44 pm

    Hi, Susan! We sat next to one another at the blogging conference in Portland last weekend, and I finally got to check out your blog! It looks great! I can’t wait to try out this Thai red curry soup in the rainy days to come!
    Ally´s last blog post ..waldport.My Profile

  2. heather

    January 8, 2015 at 7:42 am

    I think I could love on this soup alone – we LOVE curry and coconut milk

    • Susan S. Bradley

      January 8, 2015 at 8:09 am

      Heather, me too. 🙂

  3. eat good 4 life

    January 8, 2015 at 6:32 am

    Thai food is one of my favorite cuisines. This is right up my alley. I wish I could eat it right now.

    • Susan S. Bradley

      January 8, 2015 at 8:04 am

      Thanks so much! 🙂

  4. Jenn Sutherland

    December 29, 2013 at 10:22 am

    Thanks so much for the pingback to my red curry soup…your homemade curry paste looks amazing – it’s officially on the “to be cooked” list for this holiday break!
    Jenn Sutherland´s last blog post ..Vegetarian Curried Green Lentil Soup with Sweet PotatoesMy Profile

    • Susan S. Bradley

      January 8, 2015 at 8:06 am

      A pleasure, Jenn. 🙂

  5. sara

    March 28, 2013 at 8:14 pm

    Fantastic! I never think of using Thai curry paste in soups…sounds really delicious!
    sara´s last blog post ..New York Strip Steaks with Port-Shallot SauceMy Profile

    • Susan S. Bradley

      March 29, 2013 at 6:56 am

      Cupcakemuffin, thank you. 🙂

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