Best Thai Red Curry Soup Recipes

RED THAI CURRY CHICKEN SOUP

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.

THAI RED CURRY CHICKEN SOUP

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.

THAI RED CURRY SOUP

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

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.

THAI RED CURRY TOFU SOUP

Steps:

• Bring coconut milk, broth, galangal, lemon grass, and kaffir leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
• Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

GANG KAI: THAI RED CURRY SOUP

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 SQUASH SOUP

Steps:

• 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.
• In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
• Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.
• Note: The soup can be refrigerated for up to 3 days.

THAI RED-CURRY SQUASH SOUP

Steps:

• 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. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain. Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions.

THAI RED CURRY SQUASH SOUP

Steps:

• In a large, heavy pot, melt the butter. Add onion and sliced ginger and cook over medium heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 min. Add squash and water and bring to boil. cover partially and simmer over low heat until soft, 25 min. Add coconut milk, lime, and lemongrass, cover partially and simmer for 30 min longer. Discard lemongrass. Working in batches, puree the soup in a blender and add to clean pot. Stir in sugar, lime juice and season with salt In a medium skillet heat oil until shimmering. Add slivered ginger and cook until golden brown and crisp. With a slotted spoon, transfer to paper towels and drain. Reheat the soup; ladle into bowls. Garnish with fried ginger and scallions and serve