Spicy Red Curry Chicken Soup with Coconut and Cilantro
This vibrant Spicy Red Curry Chicken Soup combines tender chicken breast, fresh vegetables, and aromatic spices for a quick and satisfying meal. Ready in just 30 minutes, it's the perfect antidote to your curry cravings! The rich, creamy coconut milk harmonizes beautifully with the zesty lime juice and bold red curry paste, creating a complex flavor profile that is both soothing and invigorating. Customize this dish with your favorite vegetables and proteins to make it your own, and feel free to add rice or noodles for a heartier option. Whether enjoyed on a chilly evening or as a light meal any day of the week, this soup is sure to become a beloved staple in your kitchen.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
olive oil
1 teaspoon
yellow onion
1 medium (diced)
garlic
1 teaspoon (minced)
cilantro
1/4 cup (chopped)
zucchini
1 (halved and sliced)
red bell pepper
1 (diced)
chicken breast
1 lb
light coconut milk
2 (13.5 ounce) cans (shaken)
chicken stock
26 ounces
red curry paste
3-5 tablespoons
fish sauce
3 tablespoons
lime juice
3 tablespoons (fresh)
honey
1 tablespoon
red pepper flakes
1 teaspoon
salt
to taste
pepper
to taste
sriracha hot chili sauce
to taste
cilantro
for garnish (chopped)
Thai chile
for garnish
rice or rice noodles
optional (for serving)
Instructions
1
In a large soup pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes.
2
Stir in the minced garlic and red curry paste, cooking for an additional 2 minutes until fragrant.
3
Pour in the chicken stock and coconut milk, then add the diced red bell pepper, sliced zucchini, and chopped cilantro. Season the mixture with fish sauce, lime juice, honey, red pepper flakes, salt, and pepper. Bring the soup to a gentle boil.
4
Add the chicken breasts to the pot and bring the soup back to a boil. Once boiling, reduce the heat and cover the pot, allowing the soup to simmer for 25 minutes.
5
After 25 minutes, carefully remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot. Let the soup simmer uncovered for an additional 5 minutes to meld the flavors.
6
Serve hot, garnished with fresh cilantro, a drizzle of sriracha, and additional Thai chiles for those who enjoy extra heat. Consider serving it with rice or rice noodles for a more substantial meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Red Curry Chicken Soup?
It is a vibrant soup that combines tender chicken breast, fresh vegetables, and aromatic spices in a creamy coconut broth.
How long does it take to make this soup?
The soup is a quick meal that is ready in approximately 30 minutes.
What type of chicken should I use?
The recipe calls for 1 lb of chicken breast.
How do I prepare the chicken?
Simmer the chicken breasts whole in the soup for 25 minutes, then remove and shred them with two forks before returning them to the pot.
What vegetables are included in the recipe?
The recipe includes yellow onion, red bell pepper, and zucchini.
How much red curry paste is needed?
You should use between 3 to 5 tablespoons of red curry paste depending on your heat preference.
What kind of coconut milk is recommended?
The recipe specifies two 13.5 ounce cans of light coconut milk.
Is this soup spicy?
Yes, it contains red curry paste, red pepper flakes, sriracha, and optional Thai chiles.
How can I make the soup more substantial?
You can serve the soup with rice or rice noodles to make it a heartier meal.
What provides the acidity in this soup?
Fresh lime juice is used to provide a zesty flavor profile.
Is there a sweetener in the recipe?
Yes, 1 tablespoon of honey is added to balance the flavors.
How much chicken stock is required?
The recipe calls for 26 ounces of chicken stock.
What aromatics are used for the base?
The base starts with olive oil, diced yellow onion, and minced garlic.
How is the zucchini prepared?
The zucchini should be halved and sliced.
When do I add the cilantro?
Chopped cilantro is added to the pot during simmering, and more is used as a garnish.
What are the garnish recommendations?
Garnish with fresh cilantro, a drizzle of sriracha, and Thai chiles.
Is this recipe dairy-free?
Yes, it uses coconut milk instead of dairy products.
Can I customize the vegetables?
Yes, the recipe is described as adaptable, and you can add your favorite vegetables.
How long should I sauté the onions?
Sauté the onions for about 5 minutes until they become translucent.
What is the purpose of the fish sauce?
Fish sauce is used to season the soup and provide a savory umami depth.
How do I cook the garlic and curry paste?
Stir them into the sautéed onions and cook for an additional 2 minutes until fragrant.
Do I simmer the soup covered or uncovered?
Simmer covered for the first 25 minutes while the chicken cooks, then uncovered for 5 minutes after shredding the chicken.
How much garlic is used?
The recipe requires 1 teaspoon of minced garlic.
How much olive oil is needed?
You will need 1 teaspoon of olive oil.
What is the total number of ingredients?
There are 20 ingredients in this recipe.
Is this soup considered a comfort food?
Yes, it is tagged as both a comfort food and a healthy meal.
Can I adjust the salt level?
Yes, salt and pepper are added to taste.
What heat level is the red pepper flakes?
The recipe uses 1 teaspoon of red pepper flakes.
Is this soup good for cold weather?
Yes, it is described as perfect for a chilly evening.
What kind of oil should I use?
The recipe recommends using olive oil.