Thai Chicken Red Curry Soup

This recipe was a spin-off of my green curry recipe almost a year ago. This one, like my cooking ability was improved and tasty (not sure how my cooking ability is tasty, but let’s go with it).

I WANTED to add bamboo shoots, but my local Sprouts doesn’t carry them anymore, so I am on an official bamboo shoot-hunt. I will find you, elusive bamboo shoots.

This recipe was really easy and not time-consuming in the least, it was about 3-ish servings/it fed me twice.

Let’s rock and roll…


  • 1 lb. chicken, chopped into 1” cubes/slices
  • 1 can coconut milk, full-fat
  • 1 medium sweet potato, chopped into chunks
  • ½ medium red onion, chopped
  • 1 Tbsp. honey
  • 6 mushrooms, chopped
  • 1 carrot, chopped
  • ½ red bell pepper, chopped
  • 1 Tbsp. lime juice
  • ¼ cup green onions
  • Cilantro (8 leaves)
  • 3 Tbsp. red curry paste (Thai Kitchen)
  • 2 Tbsp. fish sauce
  • 1 Tbsp. Turmeric, ground
  • 1 Serrano pepper, chopped and diced
  • 2 Tbsp. Coconut Oil
  • Salt and pepper, to taste



  • ½ cup cilantro, minced
  • 2 serrano peppers , minced
  • 1 lime, wedges


Steps to crEATe:

1.)       Cut and gather ingredients, except bamboo shoots! (sorry last bamboo reference).

2.)       Heat coconut oil in a large saucepan/Wok on medium heat. Add cut chicken, cook and stir for 5 minutes. Salt and pepper to taste.

3.)       Add sweet potatoes. Cook for 2 minutes. Add onions, bell pepper, and carrots. Add coconut milk, curry paste, fish sauce, turmeric, cilantro, Serrano, mushrooms, lime juice, and honey. (Everything should be in). *Note: I added a couple more Tbsp. of coconut oil, I always use extra…

4.)       Reduce heat to medium. Let simmer for 5 minutes, stirring a couple of times.

5.)       Serve warm. Pour soup into bowls and garnish with cilantro, Serrano peppers, and lime wedges.

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