Thai Red Curry Chicken Soup

This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 303 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 small onion, chopped
• 1 red bell pepper, thinly sliced
• 4 tablespoons chopped fresh cilantro
• 1 tablespoon fish sauce
• 2 tablespoons red curry paste
• 2 cups shredded cooked chicken
• 3 cups homemade chicken stock
• 1 ½ cups cooked basmati rice

Recipe Instructions

Step 1

Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

Step 2

Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.