Thai Red Curry Soup by Spice Cravings

chicken breast or thighs, light olive oil, maesri thai red curry paste, garlic, ginger, chicken broth, fish sauce, salt, lemongrass, cilantro, pad thai brown rice noodles, thai basil leaves, onion, bell pepper, zucchini, carrot, corn, coconut milk, honey, lime juice

Prep Time: 10 min
Cook Time: 5 min
Total Time: 30 min

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– 1 lb. boneless skinless chicken breast or thighs (cut in 1 inch pieces – use Tofu for vegetarian soup)
– 1 tablespoon light olive oil
– 2 tablespoons Maesri Thai red curry paste (adjust to taste, it’s a bit on the spicier side)
– 2 cloves garlic (grated or ground, or 1/4 teaspoon Garlic Powder)
– 1/2 inch ginger (grated or ground, or 1/4 teaspoon Ground Ginger)
– 3 cups chicken broth (or Vegetable Broth)
– 2 tablespoons fish sauce (skip for vegetarian/vegan)
– 1/2 teaspoon salt (adjust to taste)
– 1 stalk of lemongrass cut into 3-4 pieces
– 1/2 a bunch of cilantro (to be added as-is)
– 2 oz. Pad Thai brown rice noodles (about 1/4 of the box)
– 1/2 cup fresh Thai basil leaves
– 1 small onion (sliced (about 1/2 cup)
– 1 small bell pepper (sliced (about 1/2 cup)
– 1 zucchini (sliced in half-moons (about 1/2 cup)
– 1 carrot sliced in half-moons (about 1/2 cup)
– 1 can cut baby corn (rinsed and drained)
– 1/2 can Coconut Milk (stir well before adding)
– 1-2 tablespoons honey (or sugar (adjust to taste)
– 1/2 lime juiced
– 2 tablespoons fresh chopped cilantro

Prep Time: 10 min
Cook Time: 5 min
Total Time: 30 min

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