THAI RED CURRY SOUP CHICKEN RECIPES

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RED THAI CURRY CHICKEN SOUP RECIPE - FOOD NETWORK



Red Thai Curry Chicken Soup Recipe - Food Network image

Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
3 cloves garlic, chopped
One 2-inch piece fresh ginger, peeled and thinly sliced
6 tablespoons Thai red curry paste
8 cups low-sodium chicken broth
One 13.5-ounce can coconut milk
3 tablespoons fish sauce
One 4-inch piece lemongrass, lightly bruised
Kosher salt
Pinch of sugar
2 pounds boneless skinless chicken breast or thighs, thinly sliced
3 ounces dried rice vermicelli noodles
1 small red onion, thinly sliced
1/3 cup cilantro leaves
1 bunch scallions, white and light green parts only, thinly sliced
1/3 cup torn Thai basil leaves
Juice of 1 lime

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.

RED CURRY CHICKEN | THAI KITCHEN - MCCORMICK



Red Curry Chicken | Thai Kitchen - McCormick image

Provided by Thai Kitchen

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 10

1
1 can (13.66 ounces) Coconut Milk
2 tbsps Red Curry Paste
1 tbsp brown sugar
1 pound boneless, skinless chicken cut into 1-inch chunks
1/3 cup snap peas
1/3 cup bamboo shoots
1/3 cup sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 to 2 tablespoons premium fish sauce

Steps:

  • BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  • STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
  • SERVE with cooked Jasmine Rice, if desired.
  • Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

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