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Red Thai Curry Chicken Soup 1

This recipe contains boneless skinless chicken breast, can coconut milk, rice vermicelli, chicken broth, vegetable oil and more.
6 Servings - 50 min -
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Servings:6  | Calories:495 | Total Fat:24g  | Chol:97mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 14g
70 %
Total Carb 30g
10 %
Fiber 2g
8 %
Sugars 6g
Cholesterol 97mg
32 %
Sodium 1264mg
53 %
Protein 42g
84 %
34% Boneless skinless chicken breast
29% Others combined
25% Can coconut milk
10% Rice vermicelli
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons vegetable oil
3 cloves garlic, chopped
One 2 inch piece fresh ginger, peeled and thinly sliced
6 tablespoons Thai red curry paste
8 cups low-sodium chicken broth
One 13.5 ounce can coconut milk
3 tablespoons fish sauce
One 4 inch piece lemongrass, lightly bruised
Kosher salt
Pinch of sugar
2 pounds boneless skinless chicken breast or thighs, thinly sliced
3 ounces dried rice vermicelli noodles
1 small red onion, thinly sliced
1/3 cup cilantro leaves
1 bunch scallions, white and light green parts only, thinly sliced
1/3 cup torn Thai basil leaves
Juice of 1 lime

Directions : View recipe directions on
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