RED THAI CURRY CHICKEN SOUP
Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
- Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
- Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.
GANG KAI: THAI RED CURRY SOUP
A soup-like dish to be served with or over Thai sticky rice. Made with coconut milk. You can substitute any kind of meat or fish. I like it with beef (gang nuur), shrimp (gang kung) and fish (gang pla). Any firm-fleshed fish works nicely. I especially like monk fish with this dish.
Provided by Beansprout
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
- Heat oil in a large saute pan.
- Add curry paste and stir-fry until smooth.
- Add coconut milk and mix thoroughly.
- Add meat and simmer until no longer pink.
- Mix in fish sauce and lime juice and keffir leaves.
- Add slower cooking vegetables, like potatoes, and simmer covered until soft.
- Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
- Serve in bowls over rice.
THAI RED CURRY CHICKEN SOUP
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Provided by Ginacooks
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
- Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g
THAI RED CURRY SOUP
Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
- Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
- Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
- Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
- Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
- Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.
THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES
Categories Soup/Stew Chicken Coconut Basil Curry Eggplant Green Bean Simmer Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.
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- In a large, heavy-bottom pot over medium heat, heat up the olive oil, add in the chicken, season with salt and pepper. Cook the chicken until brown and nearly cooked through.
- Add in the onion and red bell pepper and cook until softened and the onions are somewhat translucent.
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- In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
- Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
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- In a pot, heat up the oil over medium high heat. Add the chicken and cook until brown and cooked through, flipping as needed. Stir in the curry paste and fry briefly.
- Add the chicken broth and coconut milk. Simmer for 10 minutes, then taste and adjust seasoning if needed.
RED CURRY CARROT SOUP RECIPE - GRACE PARISI | FOOD & WINE
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- Heat the oil in a large saucepan. Add the sliced carrots and ginger and cook over moderately high heat, stirring, until the carrots are crisp-tender and lightly browned, 6 to 7 minutes. Add the onion and cook until softened but not browned, about 2 minutes.
- Add the chicken stock, water, coconut milk and curry paste to the saucepan and bring to a boil. Simmer over moderate heat until the carrots are tender, about 25 minutes. Strain the cooking liquid into another saucepan, reserving the solids; discard the ginger. Transfer the carrots to a blender and puree with 1 cup of the cooking liquid until very smooth. Return the puree to the cooking liquid, add the carrot matchsticks and cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil and serve.
THAI RED CURRY NOODLE SOUP - LITTLE BROKEN
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- In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes.
- Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.
- Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.
THAI RED CURRY CHICKEN SOUP - TASTE AND SEE
From tasteandsee.com
- Heat coconut oil in a large soup pot. Add minced garlic, ginger and red curry paste, and sauté for 3 minutes, stirring constantly.
- Add sliced onions, lemon grass paste, and half of the salt. Sauté the mixture, stirring often, for 5 minutes.
- Stir in the chicken stock, fish sauce, coconut milk, raw sugar, and the lite culinary coconut milk. Bring this to a boil and simmer 10 minutes uncovered.
RED CURRY CHICKEN SOUP - ALL THE HEALTHY THINGS
From allthehealthythings.com
- Heat a large pot over medium-high heat. Once hot add in ½ tbsp of coconut or avocado oil and then add the ginger, garlic, red bell pepper, and lime leaves to the pot. Season with salt while they cook. Cook for 3-4 minutes until the veggies start to become slightly tender.
- Add the chicken chicken broth, coconut milk, lime juice, fish sauce, and coconut aminos to the pot. Let the soup come to a boil and then reduce the heat to a simmer. Let the soup simmer for 30 minutes or until the chicken is cooked through. Give it a taste and add more salt or fish sauce if you want the soup to be a bit saltier.
THAI RED CURRY SOUP - GIMME SOME OVEN
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- In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil (I like to use toasted sesame oil), then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
- Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5 minutes or until ready to serve. Taste and season with salt, black pepper, and/or extra curry paste, as needed. Meanwhile…
- As I mentioned above, you can either cook your protein by simmering it in the broth. Or you can cook it separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
THAI COCONUT RED LENTIL SOUP (VEGAN) - FAMILYSTYLE FOOD
From familystylefood.com
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.
- Stir in the garlic, tomato paste, curry paste and cayenne and cook until fragrant, about 1 minute.
- Add the lentils, 1 teaspoon salt and the water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook 20 minutes, until the lentils have swelled and softened and the mixture is thickened.
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- Prep all the vegetables and protein of your choice. Heat oil on SAUTE mode in Instant Pot. Add red curry paste, ground ginger and garlic and chicken pieces. Saute chicken in the aromatics for 30-45 seconds. (Skip the saute step to make this a Dump & Start Recipe.) Add broth and all the other ingredients listed under "For Pressure Cooking". Stir well. Close lid. Cancel SAUTE. Set pressure knob to 'sealing' position. Pressure cook on Manual/Pressure Cook for 5 minutes on high pressure.
- Manually release pressure by turning the knob to venting position. If your pot is too full, to prevent soup splatter, turn the knob half way between sealing and venting. This causes the pressure to release slowly and soup doesn't splash through the knob. Open lid after the pin drops.
- Using long tongs or a fork, remove the cilantro bunch. Add rice noodles, Thai basil, veggies, coconut milk and simmer on SAUTE mode for 3-4 minutes, or till noodles cook through. Add honey and squeeze in juice of half a lime. Using the tongs, remove the lemongrass stems. Garnish with fresh cilantro leaves and serve warm!
EASY THAI RED CURRY SOUP RECIPE - RECIPES.NET
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- In a large stockpot, cook the noodles according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
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- Add in the veggie stock, coconut milk, curry paste, and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 5 minutes.
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