Red Curry Soup

Immerse yourself in the bold and aromatic flavors of this comforting Red Curry Soup, a perfect balance of spice, sweetness, and creaminess. This Thai-inspired dish features tender slices of chicken breast simmered in a fragrant broth made with rich coconut milk, red curry paste, and a splash of fish sauce for umami depth. Crisp bell peppers, carrots, earthy mushrooms, and vibrant baby spinach add a medley of textures, while lime juice and brown sugar create a harmonious blend of tangy and subtly sweet flavors. Garnished with fresh basil and cilantro, this one-pot wonder is served over fluffy Jasmine rice for a hearty, satisfying meal. Ready in just 45 minutes, it’s an ideal choice for a quick weeknight dinner or a homemade takeout-style treat. Keywords: Red Curry Soup, Thai Red Curry, Coconut Milk Curry, Easy Curry Recipe, Thai Chicken Soup, One-Pot Meals.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Red curry paste
• 14 fluid ounces Coconut milk
• 4 cups Chicken broth
• 1 pound Chicken breast, thinly sliced
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice
• 1 Bell pepper, thinly sliced
• 2 Carrots, julienned
• 8 ounces Mushrooms, sliced
• 2 cups Baby spinach
• 0.25 cup Fresh basil leaves, roughly chopped
• 0.25 cup Fresh cilantro, chopped
• 2 cups Cooked Jasmine rice
• 0.5 teaspoon Chili flakes
• 1 tablespoon Oil

Directions

Step 1

Heat the oil in a large pot over medium heat.

Step 2

Add the red curry paste and stir constantly for 1-2 minutes until fragrant.

Step 3

Slowly stir in the coconut milk, chicken broth, fish sauce, and brown sugar, and bring to a simmer.

Step 4

Add the thinly sliced chicken breast to the pot and simmer for about 5 minutes until the chicken is cooked through.

Step 5

Add the bell pepper, carrots, and mushrooms, and continue to simmer for another 5-7 minutes until the vegetables are tender.

Step 6

Stir in the lime juice, baby spinach, and fresh basil leaves. Cook for an additional 2 minutes until the spinach has wilted.

Step 7

Adjust seasoning with salt and chili flakes according to taste.

Step 8

To serve, place a portion of cooked Jasmine rice in each bowl and ladle the hot red curry soup over the rice.

Step 9

Garnish with fresh cilantro and serve immediately.

Nutrition Facts

Serving size	3089 grams (3089.0g)

Amount per serving	% Daily Value*
Calories	1895

Total Fat 35.00g	45%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 0.00g
Cholesterol 386mg	129%
Sodium 6253mg	272%
Total Carbohydrate 211.70g	77%
Dietary Fiber 18.30g	65%
Total Sugars 62.90g
Protein 180.70g	361%

Vitamin D 82IU	408%
Calcium 540mg	42%
Iron 16mg	88%
Potassium 4692mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 38.4%

Carbs: 44.9%