Garden Fresh Thai Red Curry Coconut Soup

This Thai Red Curry Coconut soup has such an amazing fresh, bright flavor. You can grow most of the vegetables in this soup in your own garden. It is so yummy I’m seriously considering making it again tonight.

I grew up with delicious homemade food. In our little country town there are two restaurants (pizza and hamburgers). That means that I’ve had a lot of experience in cooking my own meals. But, most of the meals that I learned to cook were very American comfort food, meat and potato type meals.

When I was in college I went crazy trying all different types of food that I had never had before. I had roommates who were foodies and they opened my eyes to a whole new food world. Thai, Indian, curries, Jamaican… I tried everything and loved it all.

My newest passion was to try and recreate the dishes I ate in my own kitchen. Through asking the chef’s if they would share their recipes and a lot of trial and error I have been able to make most of the dishes I love at home.

Thai Red Curry Paste

This soup is a little something I came up with when we lived in Boston. We lived down the street from and amazing little hole in the wall Thai restaurant that had delicious coconut curry soup and Thai Basil fried chicken (still in the works).

I would crave this soup all the time. Which is not surprising because everyone knows that Thai red curry is addicting. So I went to the local Asian market and asked them what ingredients I would need. That was the moment I discovered Thai Red Curry Paste, the magic ingredient in this recipe. A mixture of chile, lemongrass, spices, and amazingness.

Thai Coconut Red Curry Soup

Leslie Gibson

Warming, savory delicious soup

Print Recipe

Prep Time 30 minutes mins

Course Soup

Cuisine Thai

Ingredients

  

• 1 Yellow Onion Diced
• 1 lb Boneless Skinless Chicken Thigh Diced
• 2 Cans Coconut Milk
• 2 Quarts Chicken Broth
• 1-2 tbsp Thai Red Curry Paste
• 2 Red Peppers Julienned
• 1 pkg Fresh Mushrooms Sliced
• Salt to Taste

Instructions

 

• Add Chicken Broth, Chicken, and onions to 5 quart stockpot. Cook until chicken is done and onions are translucent. Slice the vegetables while the chicken is cooking. Add all other ingredients to the pot. Start by adding one tablespoon of Thai Red curry Paste to your soup to see if it is enough flavor. (every paste is a little different so must best tested before adding too much). Cook on medium until the mushrooms and red peppers are tender and soft. Serve with rice noodles or over Jasmine rice.

Keyword Thai Coconut Curry

You have to try this recipe. Even if you have never had Thai food, you have to try this.

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