Thai Red Curry Soup (Guest Recipe)


Monique Nelson

Founder at Choose to Cook
Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.

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One of the things I love more than anything is to get a message from a reader with a success story about one of their home cooked healthy and delicious meals. I get so excited – and often totally jealous – that my constant rantings about eating healthier foods is actually making a difference in your lives…and you like it!

Yesterday, I got one of those emails and it literally made my day! Not only did she cook, but she was so excited about her dinner that it was cooked and ready half an hour before they normally eat. And she took a picture! She didn’t know, at the time, that I would beg to share it with the rest of you, but she consented and even shared the recipe!

I happen to know this particular reader is already a savvy home cook, but her biggest struggles tend to revolve around picky eaters – not the least of which is her husband! A follow up message this morning stated this, “[He] liked the soup last night. He even said that he wouldn’t mind eating it again. :-D” Super success!

So, what is it that she created? A Thai Red Curry Soup.

Prior attempts to convince her husband to eat curry were met with total denial, though recently he has been shown the light. I often find that one of the biggest hurdles to introducing finicky eaters to curry is convincing them of the many, many different varieties. A lot of people tried a samosa once in their life and now refuse to believe that any curry will ever taste any different! But the sweet and spicy nature of a Thai Red Curry, for example, couldn’t be more different from the earthier flavor of yellow curry.

Now, this particular recipe used a curry paste and I totally agree with this decision. I think it is wonderful if you have the drive to learn how to create your own curries and I would give you all the props in the world while asking for detailed notes. But, for me personally, I don’t know the flavors of the individual spices well enough [yet] to go out on that limb so I don’t really expect other novice cooks to do so either. Not to mention the fact that unless you cook curry a LOT, investing in all the individual spices you require will be an initial investment that not everyone is prepared for. So yes, I recommend pre-made pastes if you would like to make a curry. I also recommend looking into exactly what is in the ingredients, and trying to choose the cleanest version available to you. If you are vegan, like me, definitely check for fish sauce! The brand I personally love, and I believe was the type Jeanne ended up using, is A Taste of Thai – no fish sauce! I have also noticed a considerable difference in the number of preservatives and additives between pre-made pastes and pre-made sauces, so I would suggest a paste as preference.

I actually eat a lot of curries and when the photo was shared with me my stomach literally let out a growl of appreciation and jealousy. One of the things I love most about making curries is that you can put just about any veggies in them (and a variety of meats, if you so choose) and they’ll taste amazing. You don’t really need a recipe to follow, you can create a new dish every time!

Now, I wouldn’t be me if I didn’t add a few caveats to the recipe post, as inspiration to take this delightful dish even a few steps further! First of all, as a vegan I obviously would skip the chicken, perhaps adding tofu instead. The chicken broth, however, I would highly recommend switching out. I’d replace it with simple water. The flavour that you want is from the curry and what you’re really getting from the broth is a whole lot of salt. Instead, I would suggest adding salt to taste when you are ready to eat. This way, you won’t double salt (adding more when you’re eating, out of habit, usually!) and you are likely to get much less and still love the taste! Per serving of this soup has over 1/2 tsp of sodium…that is a lot of salt in a bowl of soup.

I would love to hear what combinations you come up with, so please leave comments below this post or get in touch with me any other way that pleases you – it would make me SO HAPPY! But for now, I’ll share this guest recipe to simmer your creative juices!

Thai Red Curry Soup

Thai Red Curry Noodle Soup (Guest Post)
Recipe Type: Soups & Stews
Cuisine: Thai
Author: Monique Nelson
Prep time:
Cook time:
Total time:
Serves: 6 Servings
This is a guest recipe that shows a quick, simple and delicious Thai Red Curry Soup loaded with chicken, noodles and vegetables.
  • 3 Cans of Chicken Broth
  • 2 Cans of Coconut Milk
  • 2 Chicken Breasts, thinly sliced
  • 4 Tbsp Thai Red Curry Paste
  • 2 – 85g Packages of Ramen Noodles
  • 3 Large Carrots, thinly sliced
  • 3 Cups Green Beans, chopped
  • 3 Cups of Broccoli, chopped with stem
  • 1/2 Red Pepper, sliced
  • 1/2 Yellow Pepper, sliced
  • 1/2 Can of Baby Corn
  1. Add the Curry Paste and 1 can of Coconut Milk to a saucepan over medium heat and stir until well combined
  2. Add the remainder of the coconut milk and chicken broth and stir to combine
  3. Bring to a low boil and add chicken, carrots, green beans and broccoli
  4. Cook on medium for 15 minutes, stirring often
  5. Add remaining ingredients and stir well to mix and break up noodles
  6. Continue to cook for another 10 – 15 minutes, or until texture is to your preference
  7. Serve and enjoy!
Serving size: 1 Bowl Calories: 560 Fat: 41.2g Saturated fat: 30.8g Carbohydrates: 28.6 g Sugar: 6.5 g Sodium: 12229.7 mg Fiber: 7.4 g Protein: 26.8 g Cholesterol: 38.6 g


Post Author: Monique Nelson

Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.

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