This simple, fast soup is full of fragrant flavours all in a light creamy Red Thai Curry broth.
Thanks to friend Janis for the recipe. We usually adapt recipes to children’s to children’s palates, so go ahead and add more curry paste if you want!
Red Thai Chicken/Turkey Curry Soup
Perfect for using up leftover chicken or turkey, prep everything beforehand, it does come together very quickly.
Unless you are making the soup for a crowd and finishing it all; add the cooked vermicelli (or any pasta you choose) to individual bowls and then add the broth. (also easier to Carb count).
Store any vermicelli/pasta leftover in a separate covered bowl with a splash of olive oil. Otherwise, the noodles soak up the broth and you will have a casserole the next day rather than soup!
If this soup is the meal, 1 rice round is perfect per person. If it is a starter, ½ of the rice round will more than do. There is lots of broth, and could definitely feed 4 as an entrée.
Ingredients
BROTH:
- ½ lb. (227 gr) cooked chicken/turkey, chopped or shredded 0 CHO
- 1 TBSP avocado oil 0 CHO
- ½ cup (60 gr) red onion, chopped 5 CHO
- 1 TBSP (15 gr) ginger, grated 3 CHO
- 2 TBSP (32 gr) Red Thai Curry Paste 4 CHO
- 4 cups chicken stock 0 CHO
- ¾ cup (100 gr) carrots, thinly sliced 6.5 CHO
- 1 cup (100 gr) snow peas, cut in ½ “pieces 10 CHO
- ¾ cup (90 gr) orange pepper, julienned 4.5 CHO
- 1 14 oz. (400 ml) can A – Roy D Coconut milk 9.6 CHO
- Zest of 1 lime 0 CHO
- 1.5 TBSP ½ lime juiced 0 CHO
- Cilantro to garnish 0 CHO
TOTAL BROTH CHO 42.6 CHO
- TOTAL WEIGHT 1534 GRAMS
- 42.6 CHO DIVIDED BY 1534 GRAMS = .027 CHO/GRAM
- 1 CUP = 2 50 GRAMS (.027 CHO x 250 GR) 6.75 CHO/CUP BROTH
*PASTA – IN ADDITION TO BROTH:
- 1 (48 gr) Blue Dragon Vermicelli Rice round 38.4 CHO
- ½ (24 gr) Blue Dragon Vermicelli Rice round 19.2 CHO
Instructions
- Prep the vegetables before starting. Use a mandolin, if you have one for the carrots, thinly julienne the pepper and cut snow peas at an angle, about ¼ – ½ inch each. The vegetables will go into the pot near the very end, so they have some crunch.
- Heat oil in a medium sauce pan and cook onions until translucent (about 3-5 minutes).
- Add grated ginger and stir 30 seconds.
- Next add the Red Thai Curry Paste and stir for about 30 seconds, until aromatic and deepens in color.
- Now here comes the stock and chopped/shredded chicken, bring to a boil, reduce heat and let simmer uncovered for 20 minutes.
- Meanwhile place coconut milk in a blender. After the broth has simmered 20 minutes, retrieve 1 cup broth and let cool slightly before adding to the blender with the coconut milk. Blend until frothy and add to the pot, along with the carrots, peppers and peas.
- During this stage start the water for the vermicelli. Heat enough water in a tea kettle to fully cover the Rice Noodles. You want the water ready when you are.
- Simmer the broth for 5 – 10 minutes, depending on how al dente you prefer the veg’s. (We like them crisp so 5 minutes works for us).
- 3 – 4 minutes before serving, heat Rice Noodles according to package directions. (Usually covering noodles with boiling water for about 3 minutes and separating with 2 forks just before draining.)
- The last addition to the soup pot is the fresh lime juice.
- Add Rice Noodles to individual soup dishes, top with broth, some lime zest and garnish with cilantro. Serve immediately.
