Thursday, March 24, 2016

Red Curry Thai Soup

Our family enjoys eating a variety of food from different cultures and ethnicities Thai being on the top of the list. I have posted other Thai recipes on the blog such as Thai Mango Chicken, Thai Pizza (which is likely not authentic but inspired by Thai flavors), as well as Judy posting Thai Curry Chicken. There are other great options posted on our blog so feel free to browse around.
It is always soup season in our family and this soup is sure to warm you through and through. The red curry has a real nice kick to it, so I toned it down a bit because I served it to company and not all people enjoy a kick in to their taste buds the way my son and I do. Feel free to adjust the heat accordingly. I serve this with either a bowl of basmati rice or rice noodles to add to each individual bowl of soup and Rice Rolls on the side.

  • 1 package Rice Noodles, cooked or 6 cups of cooked rice
  • 6 boneless, skinless chicken thighs, cubed
  • 1/2 lb of shrimp, deveined and peeled 
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 large red pepper, chopped
  • 2 teaspoons fresh ginger, grated
  • 1 head cauliflower, chopped 
  • 2 cups broccoli, chopped (I didn't have any this time)
  • 3 carrots, sliced
  • 2 tablespoon red curry paste, (reduce if you leary about the heat, it is always easier to add a bit of you want more spice, start with 2 teaspoons)*
  • 8 cups of chicken broth
  • 2 cans of unsweetened light coconut milk
  • 1/4 cup cilantro, chopped
  • fresh bean sprouts
  • 2 limes, served on the side
  1. Saute the cubed chicken in a tablespoon of oil. 
  2. Add onion, garlic and red pepper and saute a 3 or 4 minutes
  3. Add the ginger and curry paste and stir fry that for another minute. 
  4. Add remaining ingredients except the shrimp and cilantro, simmer until the vegetable as barely tender but still have a bit of bit to them. 
  5. Add shrimp and cook until the shrimp is pink. Now add the cilantro.
When serving add the rice noodles to your individual bowl, add the soup, top with fresh bean sprouts for that added crunch and squeeze with fresh lime juice. Amazing! 

*The curry paste is sold in a rather large quantity and I don't use it that often so I freeze the curry paste in 1 tablespoon portions and store them in zip lock bags. 


  1. LOL, I would be the one to wimp out and use even less than 2 teaspoons of the curry paste. I once made some Szechaun chicken that would have set your lips on fire when I forgot how many teaspoons were in a tablespoon! Start small and add more works for me. This looks delicious.

  2. Wish I could just have you make it for me, Char! Soups taste better when someone makes it for you. It looks so good!

  3. Oh that looks delicious - and the fresh veggie and shrimp wraps on the side look yummy too!

  4. I adore thai food, but I'v never try it to cook myself. Thank you for sharing your recipie. It's my chance to try a home thai food