"Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain." — Chef John
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lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
1 (4 inch) piece
fresh ginger root, chopped
2 1/2 pounds
skinless, boneless chicken thighs, cut into chunks
fresh white mushrooms, quartered
red curry paste
2 (14 ounce) cans
red onion, sliced
cilantro, roughly chopped
lime, cut into wedges, for serving
fresh jalapeno pepper, sliced into rings
Really good! I poached this chicken in the broth but did everything else as written.
This recipe was delicious. There is something missing from the recipe, in step #5 it says to add the lime juice, but nowhere in the ingredients is lime juice listed other then the limes for garnishment. I used 2 tablespoons because I found another thai recipe similiar to this one and that's what it called for. Other then that, I followed this recipe to a T, and it was wonderful. Although, next time I would like a little more heat and will use serrano peppers instead of jalapenos. Also, this is a light soup recipe, and if your looking to make it more hearty try using basmati rice or glass noodle with it. They are both great. Thanks for sharing, will be using this often.
Seriously delicious and very filling. Two minor changes: (i) 1 1/2 lbs. of skinless, boneless chicken thighs & 1 lb. chicken tenderloins rather than all thighs, and (ii) 4 tsp. red curry paste rather than 2 tsp. Chef John’s video for making this soup is worth watching, and apparently reflects the original way he made it versus this version seemingly altered by AR slightly. Great recipe, great soup . . . grand slam homer, Chef John.
Just tried, written directions left out a couple steps, so watch the video (when to add prepared stock and how much lime juice (you squeeze two limes, and stock goes in just before coconut milk)). I loved it and I only like mild spice. I agree with another reviewer, the Thai Kitchen red curry paste is good, but I actually had to add more, and I only used 1 can of coconut milk! But this was very good with brown rice. Next time I will try the light coconut milk.
Make it easy on yourself and use Gourmet Garden. 1/2 tube minced ginger, 1/2 tube minced lemon grass, 4 tsp minced garlic, you will still need to strain it. I went to 3 stores before finding the red curry paste, and it really didn't add much spice. I would substitute ground red pepper and use a lot of it as the coconut milk neutralizes spice. I used 3 chicken breasts, and added 2 fresh tomatoes sliced at the end of the cooking. The fresh limes, and fresh cilantro are an absolute must. Oh yeah, the fish sauce is disgusting, so just use a little salt. Serve with jasmine rice or rice noodles. This soup is every bit as good as what I have had in restaurants in Hawaii, Key West, and Miami. The first time I tried it, I reported to my mom that I just had the most awakening soup that tasted of chicken, lime, and milk. Bizarre, but it totally works.
This is very close to the Authentic Tom Yum soup we made in a cooking class in Thailand. Fabulous! We added 4x the amount of red curry paste and it wasn't very hot, but very flavorful. Love this recipe! A great alternative to boring chicken noodle soup!
I made this tonight. It is as easy as it is tasty. I am vegetarian so I made the usual swaps. Like others I added more curry paste (double). But other than that, I followed it to the letter. Fab!!! I highly recommend watching Chef Johns video as it makes it even easier.
Will definitely make again.
What a lovely soup. So many flavors! Based on another review and after tasting the Thai Kitchen Red Curry Paste (no heat at all) I doubled the amount and added a healthy four teaspoons and it added a nice warmth. I also used a serrano pepper instead of a jalapeno as that's what was in the fridge. I'm looking forward to having the remainder of this over brown rice tonight. I'll most certainly be making this soup again. Excellent recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chicken Thai Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 403
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