Spice Up Dinner with This Easy-to-Master Thai Red Curry Soup
If your meals have been missing flavor, this deeply flavorful curry-inspired soup will satisfy your taste buds.
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Have you been a bit bored by the lack of flavor in your meals lately? Well, we’ve got a dish that’ll spice up your life – seriously! Our Thai Red Curry Chicken Soup brings the heat, and it’s a Paleo, dairy-free dinner idea that’ll deliver some impressive spice in every spoonful.
This soup is part traditional curry, part new iteration. In Thai cuisine, there are three main kinds of curries: red, yellow and green. The color indicates the kind of curry paste used; a red curry, for example, is made with red curry paste, which is created from red chiles (and some serious heat!). While all three colors have some spice and some heat, a Thai red curry is definitely the hottest of the bunch. Just the paste alone can have as many as 20 red chilies hiding inside!
While red curry is pretty spicy, it’s also surprisingly versatile. In Thailand, red curry paste is used in everything from curries with chicken to baked salmon dishes. We’ve taken inspiration from these ideas and created a Thai Red Curry Chicken Soup. Made with boneless, skinless chicken breasts, some coconut milk to balance the heat of the curry paste and delicious additions like bamboo shoots, sriracha, fresh cilantro and fresh ginger, it’s a soup that can even be spooned over rice or another grain if you’d like.
However you decide to enjoy this curry-inspired soup, just make sure you’re ready for all of its spice and heat!
Thai Red Curry Chicken Soup
- 3 boneless, skinless chicken breasts
- 1 tbsp avocado oil
- Sea salt and black pepper, to taste
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 4 cups organic chicken broth
- 1 (5-oz) can bamboo shoots, drained and rinsed
- 1 tsp coconut aminos
- 2 tsp sriracha, optional
- 1 tbsp coconut sugar
- Juice of one lime
- 1 (13-oz) can coconut milk
- 1 lime, cut into wedges, for serving
- Fresh cilantro, chopped, for serving
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place chicken on the prepared baking sheet. Drizzle with the avocado oil and sprinkle with salt and pepper. Bake 35-40 minutes or until cooked through.
- While the chicken cooks, start your soup. In a large soup pot, melt the coconut oil over medium-high heat. Add the garlic and ginger. Sauté until fragrant, 30 seconds.
- Add the curry paste and sauté for another 30 seconds.
- Add the chicken broth and stir to combine. Bring to a boil, reduce heat to medium, and simmer for 3 minutes.
- Add the bamboo shoots, coconut aminos, sriracha, coconut sugar, and lime juice. Stir to combine. Simmer for 3 minutes.
- Add the coconut milk and a pinch each of salt and pepper. Stir to combine. Simmer an additional 3 minutes. Remove pot from heat.
- When the chicken is done, remove from the oven and let cool for 10 minutes. Shred the chicken with a fork and add it to the soup. Stir to combine. Place the pot over medium heat until chicken is warmed through.
- Serve soup with lime wedges and chopped cilantro on top.
Recipe courtesy of Paleo Magazine