Thai Red Curry Coconut Soup

One of my favorite recipes! The perfect blend of sweet coconut, savory chicken and rich, spicy red curry. I promise you will add this one to your faves too!

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Thai Red Curry Coconut Soup Save
Thai Red Curry Coconut Soup
thai

One of my favorite recipes! The perfect blend of sweet coconut, savory chicken and rich, spicy red curry. I promise you will add this one to your faves too!

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 3
contains white meat tree nut free nut free contains gluten red meat free contains fish shellfish free dairy free
soups stews and chili

Step-by-step

  • In a medium saucepan melt a small amount of coconut oil to cook with. Add diced chicken breast, season with garlic powder, ginger powder, seasoning salt and pepper. Cook until juices run clear on medium heat. Remove from pan and set aside.
  • In the same saucepan, saute the red peppers, onion, ginger, carrots, broccoli slaw, garlic, and any other vegetables you want to add, lightly covered in coconut oil. Saute until slightly caramelized. Set aside.
  • In the saucepan, combine 1/2 Tbsp to 1 Tbsp Red Curry paste (Depending on how spicy you like it) with one can of coconut milk and 1/2 cup milk. Simmer for 5 minutes.
  • Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 2 1/2 Tbsp Worcestershire/ Fish Sauce, 2 Tbsp brown sugar/ evaporated cane juice, 1/3 cup chicken stock, and 1/2 cup of baby corn, 1/4 cup diced tomato, diced chicken and sauted vegetables. Season to taste with soy sauce, chili sauce ( I use Sriracha) and lime juice. Simmer for 10 to 15 minutes Add water to maintain desired thickness.
  • Spoon Jasmine rice into bowls. Spoon the sauce/soup over the rice. You can either use curry sauce lightly to make a nice rice dish or more sauce as a more soupy consistency.
  • Garnish with fresh basil, Lime Zest/ Slices, Crystallized ginger or cilantro.
  • Enjoy :)
Swapping a jarred curry paste for freshly pounded roots fundamentally shifts the heat profile and aroma of the final bowl. Dried spices pounded with fresh galangal, lemongrass, and shallots release essential oils that heavily oxidize within hours of commercial processing. This means jarred pastes often rely on heavy doses of salt and citric acid for preservation, which requires careful adjustment when adding fish sauce or soy sauce later.

Aromatics and Texture

Fresh lemongrass stalk requires fine mincing and thorough simmering to soften its fibrous structure, whereas powdered lemongrass dissolves completely without adding texture. Grating raw ginger provides a sharp, biting pungency that powdered ginger cannot replicate due to the loss of volatile gingerols during dehydration. Dice the white or yellow onions uniformly to ensure they caramelize evenly alongside the carrots and red peppers in the coconut oil.

The Dairy and Coconut Balance

Using standard dairy milk alongside canned coconut milk alters the emulsion stability. Coconut milk contains high levels of saturated fat that thicken when simmered, but adding regular milk introduces water and dairy proteins that can curdle if boiled too aggressively. Keep the heat at a gentle simmer for the 10 to 15 minute duration to prevent separation.

Adjusting Seasonings

Fish sauce provides savory depth through natural fermentation, while Worcestershire sauce acts as an umami alternative with added vinegar and molasses. Brown sugar balances this saltiness, but evaporated cane juice behaves identically in terms of dissolution and caramelization rates.
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