Spicy Thai Red Curry Soup
A delicious Spicy Thai Red Curry Soup with noodles and chicken. Make ahead the curry for an easy dinner. This Thai Red Curry soup also makes delicious leftovers!
Servings: 4 people
Calories: 923kcal
Ingredients
- 8 oz flat rice noodles medium width, same as used for Pad Thai
- 2 tbsp vegetable oil
- 3 tbsp minced shallots
- 3 garlic cloves, minced
- 2 tsp minced ginger
- 2 Thai Chiles, split in half lengthwise
- 5 tbsp red curry paste
- 1¼ cups chicken stock
- 1 tbsp fish sauce
- 30 oz coconut milk 2 cans
- 3 makrut lime leaves or the juice of two limes
- 1 cup baby corn cut into ½ inch pieces
- 2 cups cooked shredded chicken
- salt and pepper to taste
garnish
- cilantro leaves
- crispy shallots
- lime wedges
Instructions
- Fill a large pot with water and bring to a boil.
- Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
- Pour oil into a large saucepan and place over medium-high heat.
- Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
- Stir in chicken stock and fish sauce and bring to a boil, 2 to 3 minutes.
- Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
- Gently crush makrut leaves in your hand and stir into the soup (or stir in lime juice).
- Once the soup begins to simmer, 2 to 3 minutes, add baby corn and chicken and cook for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. Discard chile halves.
- Adjust seasonings and top with cilantro leaves and crispy shallots.
Serve with lime wedges.
Nutrition
Serving: 1g | Calories: 923kcal | Carbohydrates: 73g | Protein: 29g | Fat: 61g | Saturated Fat: 48g | Cholesterol: 55mg | Sodium: 646mg | Potassium: 907mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3130IU | Vitamin C: 12mg | Calcium: 90mg | Iron: 9mg