Thai Red Curry Soup

Photo credit: © Debra M. Kirsch 2020

My daughter sent me this recipe, she tried it first and was so happy with it, and the cold fall nights were the perfect time to try it.

I admit, I had to do a little shopping because there were a few things that I don’t regularly keep on hand, but it was worth a run to the store! It think it took about 30 minutes start to finish, to pull together, so that adds up to a great weeknight meal as well.


  • 18 oz boneless skinless chicken breast
  • Salt & pepper
  • 2 T vegetable oil
  • 2 shallots, minced
  • 4 cups chicken broth
  • 1 can coconut milk
  • 2 T fish sauce
  • 2 t sugar
  • 6 oz cremini mushrooms (can sub white mushrooms) trimmed and thinly sliced
  • 6 oz snow peas, strings removed and cut in half
  • 2 t Thai Red Curry Paste
  • 2 T lime juice
  • 1/4-1/2 cup minced fresh cilantro


  1. Pat chicken dry, season with salty& pepper. Heat oil in large sauce pan until just smoking. Brown chicken lightly, 2-3 minutes per side and transfer to a plate and cover.
  2. Ad shallot to pan and cook until softened, about 3 minutes. Stir in broth, coconut milk, 2 teaspoons of fish sauce, and sugar. Scrape up any browned bits.
  3. Add browned chicken and any juices that have accumulated, bring to a simmer about 10 minutes. Flip chicken halfway through. Remove chicken to a cutting board, cool slightly and shred.
  4. Return soup to a simmer, stir in mushrooms & snow peas, cooking until tender, about three minutes. Whisk lime juice, curry paste and remaining fish sauce together in a small bowl. Remove soup from heat and stir in lime/curry mixture and shredded chicken. Let sit for about 2 minutes while chicken heats through. Taste for seasoning, add salt/pepper as needed.
  5. Garnish individual portions with a healthy sprinkle of fresh cilantro and enjoy!

Published by dmonseesk

Equestrian, dog lover, and home gourmet.

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