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Leslie Gibson

Thai Coconut Red Curry Soup

Warming, savory delicious soup
Print Recipe
Prep Time 30 minutes
Course: Soup
Cuisine: Thai
Ingredients Method

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

Method
 

  1. 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.