Thai Red Curry Soup

Thai Red Curry Soup from The Ruby Kitchen

This soup feeds the inner voice in my head that craves exotic, simple comfort food. It is the perfect weeknight meal when you’ve had a long day of work or playing in the snow.

Thai Red Curry Soup from The Ruby Kitchen

I have had several of my readers asking me what the future holds for my blog, given my recent gastric bypass surgery. Truth be told I am not sure what the future direction will be. I have asked myself many times if this journey will alter my passion for cooking and sharing with all of you. It is something I do not think I can answer with logic and will need to feel my way through as the weeks go on and my lifestyle continues to alter.

Thai Red Curry Soup from The Ruby Kitchen

Today marks day 11 since my surgery and I can tell you that I am itching to get back in the kitchen. I have made a meal for my husband a couple times and it felt so good to be working with ingredients again. I have found it frustrating that right now I cannot taste when I cook because I am on an extremely limited diet. Once I am back on regular food I do hope that passion continues.

Thai Red Curry Soup from The Ruby Kitchen

I do have another dish I am thinking of working on once I get to the soft foods phase of my diet so hopefully that will come soon! For now, I will share this gorgeous soup with you that I photographed weeks ago.

Thai Red Curry Soup

Author: The Ruby Kitchen

1 pound chicken breast
8 oz. fresh sugar snap peas
1 medium red onion
1 red pepper
1 yellow pepper
½ cup red curry paste (4oz. jar)
1 can coconut milk (13.5 oz)
1/3 cup smooth peanut butter
1 cloves garlic, grated
2 Tbsp. grated fresh ginger
2 limes, zested and cut into wedges
12 cups chicken or Thai stock
Salt, to taste
7 oz. cold rice noodles, cooked according to package directions
Cilantro, to garnish
Thai basil, to garnish

1. Prepare the ingredients: thinly slice chicken into short strips and set aside. Cut the onion and peppers into long strips and set aside.
2. In a large stockpot, combine the red curry paste, garlic, ginger, peanut butter and coconut milk over medium heat until well combined.
3. Add the chicken, stock and salt to taste. Gently simmer for 15-20 minutes until the chicken is cooked through. Add onions, peppers and sugar snap peas and simmer 5-10 more minutes, until vegetables lightly soften. Remove from heat, add the lime zest, juice from half of the wedges and cilantro and Thai basil.
4. To serve, place cold rice noodles in a bowl, followed by the soup. Garnish with additional cilantro, Thai basil and lime wedges, if desired.

This entry was posted in Dairy Free, Gluten Free, Poultry, Soups, Stews & Chilis and tagged , . Bookmark the permalink.

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