Thai Red Curry Soup
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 489.5
- Total Fat: 42.4 g
- Cholesterol: 24.4 mg
- Sodium: 1,576.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.7 g
- Protein: 17.7 g
View full nutritional breakdown of Thai Red Curry Soup calories by ingredient
Introduction
A savory soup for the Paleo crowd. Note that this version is NOT spicy. A savory soup for the Paleo crowd. Note that this version is NOT spicy.Number of Servings: 9
Ingredients
-
Base:
4 cans (about 6.66c) of full-fat coconut milk
1 box (about 4c) of reduced-sodium chicken stock
1 jar (about 8T) red curry paste
2T ground tumeric
4T fish sauce (optional)
4T soy sauce (optional)
Soup ingredients:
4T olive oil
20 oz chicken breast
4 medium carrots
1 large yellow onion
1 can (1 cup, about 8oz) bamboo shoots
Seasonings:
2 pkg (about 1.5 oz) fresh Thai basil
6" piece of ginger
1/2 pkg (about 1.5oz) lemon grass
Tips
This is dairy free and, if fish sauce and soy sauce are omitted, sugar free.
Makes 13-13.5 cups of soup -- approx. nine 1.5 cup servings
You can vary the soup ingredients. I make a version with lamb, onion, asparagus, and mushrooms.
Directions
1. In a large skillet, heat olive oil over medium heat.
2. Slice ginger lengthwise (max. surface area) into two pieces.
3. Slice each lemon grass stalk lengthwise into two pieces.
4. Sear whole chicken breast, ginger, and lemon grass.
5. Remove all to cutting board.
6. Slice carrot and onion into bite-sized pieces and sear.
7. Heat heavy soup pot over medium heat.
8. Add 1 can coconut milk to hot pan, bringing to boil immediately.
9. Add curry paste and tumeric.
10. Stir continuously and boil until thickened (about three minutes).
11. Remove from heat.
12. Dice chicken into bite-sized pieces, then add chicken, ginger, and lemongrass to soup pot.
13. Add remaining coconut milk and chicken stock.
14. Add fish sauce and soy sauce (optional), then put back on medium heat.
15. Add carrots, onions, bamboo shoots, and Thai basil.
16. Cook for 30 minutes.
17. Remove lemongrass and ginger, and serve.
Serving Size: Makes nine 1.5 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DEC2DEC.
2. Slice ginger lengthwise (max. surface area) into two pieces.
3. Slice each lemon grass stalk lengthwise into two pieces.
4. Sear whole chicken breast, ginger, and lemon grass.
5. Remove all to cutting board.
6. Slice carrot and onion into bite-sized pieces and sear.
7. Heat heavy soup pot over medium heat.
8. Add 1 can coconut milk to hot pan, bringing to boil immediately.
9. Add curry paste and tumeric.
10. Stir continuously and boil until thickened (about three minutes).
11. Remove from heat.
12. Dice chicken into bite-sized pieces, then add chicken, ginger, and lemongrass to soup pot.
13. Add remaining coconut milk and chicken stock.
14. Add fish sauce and soy sauce (optional), then put back on medium heat.
15. Add carrots, onions, bamboo shoots, and Thai basil.
16. Cook for 30 minutes.
17. Remove lemongrass and ginger, and serve.
Serving Size: Makes nine 1.5 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user DEC2DEC.