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Festival Foods

Red Thai Curry Soup

Tantalize your taste buds with a warm bowl of Red Thai Curry Soup. This one-pot soup features a complex layering of sweet, spicy, salty and sour flavors from traditional ingredients like Thai curry paste and fish sauce. Quantities listed are just a starting point. Feel free to adjust to make your perfect Thai curry soup. Enjoy!

  • Red Thai Curry Soup
  • Ingredients
    • 1 tsp. canola oil
    • 2 garlic cloves, minced
    • 1 serrano pepper, minced
    • 1-inch piece of ginger, minced
    • 2 Tbsp. Thai red curry paste
    • 6 cups unsalted chicken stock
    • 1 can coconut milk
    • 1 large sweet potato, peeled and chopped
    • 1 Tbsp. lemongrass paste
    • 2 boneless, skinless chicken breasts, butterflied and sliced thinly
    • 1 lime, juice of
    • 1 tsp. granulated sugar
    • ½ tsp. fish sauce
    • Optional toppings: see Chef's Tips

    Directions
    1. Heat oil in a large saucepan over medium high heat. Add garlic, chilies, ginger and curry paste and sauté for 2-3 minutes, stirring frequently, until fragrant. 1. Add chicken stock, coconut milk, sweet potato and lemongrass. Stir and bring to a boil. Cook for 15 minutes or until potatoes are tender. 1. Add chicken and cook for 5-10 minutes or until chicken is cooked. Remove lemongrass stalk, if used. Stir in lime juice, sugar and fish sauce, adjusting to taste, as needed. Serve warm topped with optional cilantro.

    Chef's Tips

    Optional toppings: cilantro


    Nutrition

    Calories 170, Total Fat 11g (Saturated 9g, Trans 0g), Cholesterol 20mg, Sodium 420mg, Total Carbohydrate 9g (Dietary Fiber 1g, Total Sugars 3g, Includes 1g Added Sugars), Protein 9g, Vitamin D 0%, Calcium 2%, Iron 10%, Potassium 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 8 servings

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