No need to order Thai take out any more! Save money and make it better AND cheaper at home. Tender chicken and crunchy veggies swim in a pool of spicy red curry. On the dinner table in under 30 minutes!
Thai Red Curry Chicken SoupPrint Grocery List Print Recipe
- 3 cups chicken stock
- 1 lemongrass stalk, tough outer leaves removed, cut into 3 pieces
- 3 garlic cloves, peeled and smashed
- 1 5 inch piece of fresh ginger, peeled and cut into large chunks
- 1 small handful of cilantro
- 1 chicken breast, boneless and skinless, cut into long strips (you can substitute 3-4 chicken thighs)
- 1-3 tablespoons red curry paste
- 2 teaspoons fish sauce
- 1 large handful green beans
- 1 cup mushrooms (button, cremini or enoki), thinly sliced
- 1 cup coconut milk
- Juice of 1 lime
- Sticky rice
In a medium pot, add the chicken stock, lemongrass, garlic cloves, ginger, cilantro, chicken and a generous pinch of salt. The liquid should completely cover the chicken. If it doesn’t, it means your pot is too big, and you will need to switch to a small pot. OR add more chicken stock until the chicken is completely covered. Bring all the ingredients to a boil, and then gently simmer for about 20 minutes, until the chicken is completely cooked through.
While the chicken is cooking, in a small saucepan heat about 1 tablespoon of olive oil and cook mushrooms until golden brown. (When the olive oil is heating up, I like to add 1 minced garlic clove to the oil for some extra flavor) **If you’re using enoki mushrooms, you don’t need to cook them ahead of time. You can add them to the soup at the very end when you add the green beans.
For the green beans: Fill a medium pot half way with water and add a generous pinch of salt. Bring the water to a boil and add green beans. Watch them! As soon as they turn bright green, about 2-3 minutes, they are done. Drain the green beans and set aside.
When the chicken is cooked, use a spider (you can also use a large fork) to fish out all the ginger, garlic and lemongrass chunks. You can also strain the soup into a separate pot, but I like to use as few pots as possible. Less clean up later! Once you’ve either strained the soup, or removed the large chunks of ginger, garlic and lemongrass, it’s time to add the coconut milk, 1 tablespoon of the red curry paste and fish sauce. ** SIDE NOTE: if you know you like it spicy, add 2-3 tablespoons of red curry paste. The more red your soup, the more of a kick it will have!)
Stir the soup to make sure the coconut milk and red curry paste are fully incorporated. Return the soup to a boil and then simmer for another 10 minutes. Add the mushrooms and green beans and simmer for about 5 minutes, until the mushrooms and beans are warmed through.
Taste the soup and if you want to add more spice, add more red curry paste 1 tablespoon at a time. If you’re adding more curry paste, you’ll need to cook for an addition 3-4 minutes to develop the flavor.
Serve over sticky rice with lime wedges. You can drizzle some Sriracha or other spicy Asian oil over the soup.