Craving a soup that’s bursting with exotic flavors, comforting warmth, and a delightful spicy kick? This Spicy Thai Chicken Soup with Coconut Milk and Red Curry is your perfect culinary escape! Tender ...

This flavorful soup is a meal on its own, with close to 400 calories per serving and 26g of protein. If you’re watching the sodium, cut back slightly on the curry paste or tamari. Nutrition (per ...

Place curry paste, coconut milk, chicken stock, fish sauce, brown sugar, peanut butter and red pepper flakes, if using, in a slow cooker and whisk to combine. Add chicken, bell pepper, onion ...

For the curry paste, combine all the ingredients in a food processor and blend until fine. For the soup, heat oil in a pot over medium heat. Add the onion and chicken and fry for 5 minutes. Turn the ...

Directions In a large soup pot whisk together the chicken broth, clam juice, fish sauce, garlic, ginger and curry paste. Add the mushrooms and bring to a boil. Reduce the heat and simmer 4 minutes.

In a large, heavy-bottomed pot, whisk together the coconut milk, curry paste, lemon grass, fish sauce and salt. Add the chicken and bring to a simmer over medium heat.

2. Stir in curry paste; cook 30 seconds. Stir in chicken broth; heat to a boil. Cook 5 minutes to reduce slightly. Stir coconut milk to mix in the cream at the top. Add to skillet.

Coconut curry soup is a Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth. It’s creamy and savory with a hint of spice ...