Quick Red Curry Soup Recipes

THAI RED CURRY

Thai red curry image

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

Provided by Elena Silcock

Time 35m

Number Of Ingredients 13

Ingredients

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

Steps:

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Bring to the boil, take off the heat and add ½ small pack Thai basil.
Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

THAI RED CURRY SOUP

Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

QUICK RED CURRY SOUP

Quick Red Curry Soup image

Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!

Provided by Doug Matthews

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

¼ cup red curry paste
2 tablespoons olive oil
3 cups coconut milk
3 cups chicken stock
2 limes, juiced
1 lime, zested
2 cups cherry tomatoes
1 tablespoon chopped fresh cilantro
1 pound shrimp
1 (14 ounce) can bean sprouts, drained
1 cup chopped cooked chicken
salt and ground black pepper to taste

Steps:

Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 8.1 g, Cholesterol 100.2 mg, Fat 28.7 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 17.6 g, Sodium 557 mg, Sugar 0.4 g

RED CURRY VEGETABLE SOUP

Red Curry Vegetable Soup image

From Vegetarian Times, Jan/Feb 2014. You may substitute any vegetables you like for the ones shown, but realize you may have to change when they are added, depending on specific cooking times for different veggies.. I have not made this yet, prep times are estimated.

Provided by duonyte

Categories Vegan

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
12 ounces cauliflower, cut into 1 in pieces (about 3 cups)
4 large scallions, thinly sliced (separate white and green parts)
2 tablespoons Thai red curry paste
4 cups low sodium vegetable broth
1 (15 ounce) can petite diced tomatoes (do not drain)
3/4 cup light coconut milk
6 ounces green beans, cut into 1 in pieces (about 1 1/2 cups)
1 tablespoon lime juice
salt, to taste
pepper, to taste

Steps:

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
Add curry paste and saute 1 minute more.
Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.

Nutrition Facts : Calories 62.3, Fat 2.7, SaturatedFat 0.2, Sodium 25, Carbohydrate 9, Fiber 3.2, Sugar 4.3, Protein 2.5

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