Thai Red Curry Chicken Soup with Coconut Milk and Fresh Herbs

Added by kocky, February 21, 2025
soups → curry-soup
Thai cuisine

Experience the rich flavors of Thai cuisine with this Red Curry Chicken Soup, combining tender chicken, creamy coconut milk, and aromatic herbs for a delightful meal.

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Recipe:

Ingrediens

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 4 cups chicken broth
• 1 can (14 ounces) full-fat coconut milk
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 zucchini, spiralized into noodles
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• Fresh cilantro leaves, chopped, for garnish
• Fresh basil leaves, chopped, for garnish
• Lime wedges, for serving

Directions

1. Prepare the Chicken: Season both sides of the chicken thighs with salt and pepper.
2. Heat the Oil: Warm the vegetable oil in a large pot over medium heat.
3. Cook the Chicken: Add the seasoned chicken thighs to the pot and cook until browned on both sides, approximately 5 minutes per side. Once done, remove the chicken and set aside.
4. Sauté Aromatics: In the same pot, add the diced onion and sauté until translucent, about 3 minutes.
5. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking until fragrant, roughly 1 minute.
6. Incorporate Curry Paste: Add the Thai red curry paste, stirring continuously for 2 minutes to release its flavors.
7. Pour in Broth and Coconut Milk: Slowly add the chicken broth and coconut milk, stirring to combine.
8. Return Chicken to Pot: Place the browned chicken back into the pot, bringing the mixture to a gentle simmer.
9. Add Vegetables: Introduce the sliced red bell pepper and mushrooms, allowing them to cook until tender, approximately 5 minutes.
10. Shred the Chicken: Remove the chicken thighs, shred them into bite-sized pieces, and return them to the pot.
11. Season the Soup: Stir in the fish sauce, lime juice, and brown sugar, adjusting seasoning to taste.
12. Add Spinach: Fold in the baby spinach leaves, cooking until wilted, about 2 minutes.
13. Serve: Ladle the soup over bowls of cooked jasmine rice or rice noodles. Garnish with fresh cilantro and basil leaves before serving.

Nutrition Facts

Tips and Tricks

1. Adjusting Spice Levels: For a spicier soup, add sliced fresh chilies or increase the amount of red curry paste. To reduce heat, use less curry paste and consider adding a splash more coconut milk.
2. Protein Variations: Substitute chicken with shrimp, tofu, or thinly sliced beef for different protein options.
3. Vegetable Additions: Incorporate vegetables like zucchini, carrots, or snap peas to enhance the soup's nutritional value and texture.
4. Noodle Options: Rice noodles are traditional, but udon or soba noodles can be used for a unique twist.
5. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Historical & Cultural Overview

Thai Red Curry Chicken Soup, known as "Gaeng Daeng" in Thailand, is a staple in Thai cuisine. Traditionally, this dish showcases the balance of flavors central to Thai cooking, combining the richness of coconut milk with the heat of red chilies. It's often enjoyed as a main course, accompanied by rice or noodles, and reflects Thailand's rich culinary heritage.

Reviews & Rating

Nela :

February 24, 2025

Nice and spicy. I love it. 4/5 star ⭐