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Thai Red Curry Chicken Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and flavorful Thai red curry chicken soup with rice and leftover chicken. Perfect for easy weeknight meals.
Ingredients:
  • 2 tablespoons red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 small onion, chopped
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 3 cups homemade chicken stock
  • 2 cups shredded cooked chicken
  • 1.5 cups cooked basmati rice
  • 4 tablespoons chopped fresh cilantro
Instructions:
  • In a large, heavy saucepan over medium-high heat, sauté the curry paste until fragrant, for about 1 to 2 minutes. Add red pepper and onion, cook until softened, about 5 minutes. Pour in the coconut milk, mix well, then add fish sauce followed by chicken stock.
  • Simmer on low for 15 minutes. Mix in cooked chicken and rice. Stir until heated. Sprinkle with fresh chopped cilantro before serving.

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