When we moved into our house ten years ago, my friend Ann made this soup for the family. It quickly became a favorite. Simple, comforting, and quick to prepare, this Thai-inspired soup blends coconut milk with red curry paste for a rich, warming bowl that’s perfect on a cold night. It has a pleasant kick, so reduce the curry paste if you prefer milder flavors. It’s an ideal go-to when you need dinner in a hurry.
I often make this soup when I have leftover cooked chicken and rice in the freezer. One of the best things about this recipe is its flexibility — it doesn’t require exact measurements. A little of this, a little of that, and you’ll have a delicious soup that friends and family will love. Enjoy!
PS: If you bring this to friends who just had a baby, you’ll be a rock star — new parents are often tired of the usual pasta and red-sauce dishes.
Note: The only Asian ingredients required are red curry paste and coconut milk; fish sauce is optional. I don’t favor a particular brand for coconut milk or fish sauce — I bought Chaokoh coconut milk and Squid fish sauce when they were on sale — but I do like Mae Ploy red curry paste. These ingredients are found in most Asian grocery stores or the Asian aisle of larger supermarkets.
- 2 tablespoons olive oil
- 2 carrots, peeled and finely chopped — reserve a few matchsticks for garnish
- 1/2 onion, finely chopped
- 1 red bell pepper, finely chopped — reserve a few thin slices for garnish
- 1 cup cooked chicken, chopped
- 1 cup cooked rice
- 3 tablespoons brown sugar
- 2 tablespoons red curry paste (use 1 tablespoon for a milder soup)
- 2 tablespoons fish sauce (optional)
- About 21 oz chicken broth (roughly 1.5 cans)
- 13.5 oz can unsweetened coconut milk or cream
- Optional: a few sprigs of cilantro for garnish
- Note: Reserve some coconut milk, carrots, and red bell pepper (and cilantro) for garnish if desired.
- Heat the olive oil in a medium saucepan over medium heat. Sauté the carrots, onion, and red bell pepper for about 5 minutes, until they begin to soften.
- Add the cooked chicken and rice, then stir in the brown sugar, red curry paste, and fish sauce. Continue to cook and stir until the curry paste is fully incorporated, about 2–3 minutes.
- Pour in the chicken broth and coconut milk, stir briefly, then reduce the heat to medium-low and simmer for 15–20 minutes to meld the flavors.
- Ladle into bowls and top each serving with a spoonful of reserved coconut milk, a few matchstick carrots, a slice of red bell pepper, and cilantro if using. Serve warm and enjoy.