Red Curry Soup Recipe

Name: Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Medium Onion, Chopped Finely; 4 cloves Garlic, Minced Finely; 2 whole Jalapenos Seeded And Minced; 1/2 cups Fresh Cilantro Chopped Finely; 1 can Lite Coconut Milk; 5 cups Low Sodium Chicken Broth; 2 Tablespoons Red Curry Paste; 1 whole Lime, Zest And Juice; 1/2 teaspoons Fresh Ground Pepper; 8 ounces, weight Mushrooms, Sliced Thinly; 1 whole Red Pepper, Sliced Thinly; 2 whole Boneless Skinless Chicken Breasts, Thinly Sliced; 2 whole Scallions, Chopped; 1 whole Avocado, diced

Servings: persons

2 Tablespoons Olive Oil
1 whole Medium Onion, Chopped Finely
4 cloves Garlic, Minced Finely
2 whole Jalapenos Seeded And Minced
1/2 cups Fresh Cilantro Chopped Finely
1 can Lite Coconut Milk
5 cups Low Sodium Chicken Broth
2 Tablespoons Red Curry Paste
1 whole Lime, Zest And Juice
1/2 teaspoons Fresh Ground Pepper
8 ounces, weight Mushrooms, Sliced Thinly
1 whole Red Pepper, Sliced Thinly
2 whole Boneless Skinless Chicken Breasts, Thinly Sliced
2 whole Scallions, Chopped
1 whole Avocado, diced

1
In a large pot, heat the olive oil over medium heat. Add the onions and allow to lightly caramelize. Add the garlic and jalapenos and cook for another two minutes until jalapenos are soft. Add cilantro and cook until fragrant, about 2 to 3 minutes. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste, lime juice and zest and ground pepper. Stir until the curry paste dissolves. Taste the broth at this point to make sure that the salt/pepper/heat from the jalapeno and curry paste and sourness from the lime are in balance and adjust as needed.
2
Add the mushrooms and red pepper and simmer for 5 minutes or until the mushrooms and peppers are tender. Turn off heat and stir in the chicken and scallions. Allow the chicken to poach in the broth for approximately five minutes or until cooked and opaque.
3
Place some diced avocado in the bottom of each bowl and ladle soup on top.
4
Enjoy!

754

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Medium Onion, Chopped Finely, 4 cloves Garlic, Minced Finely, 2 whole Jalapenos Seeded And Minced, and more.

Yes, Red Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions