Soup Recipe: Thai Coconut Red Curry with Chicken

Kids will dig the sweetened broth and slurp-able rice noodles. Serve this soup with chopsticks and a spoon.
By Erica Clark
Feb 10, 2015




Feb 10, 2015

Serves 6

  • Ingredients
  • 1 Tbsp coconut oil (or vegetable oil)
  • 1 clove garlic, finely chopped
  • 3 Tbsp red curry paste
  • 6 oz eggplant (preferably Japanese), cut into 1-inch pieces
  • 4 cups chicken broth
  • 1 Tbsp fish sauce
  • 1 13.6-oz can coconut milk
  • 3 oz rice noodles
  • 1 red bell pepper, cut into matchsticks
  • 1 cup shredded rotisserie chicken
  • Salt and pepper
  • Fresh basil leaves, sliced scallions, and lime wedges, for serving


1. Heat coconut oil in a large pot over medium-high until melted. Stir in garlic and red curry paste until incorporated. Stir in eggplant until coated in the curry mixture; cook 3 minutes.

2. Add chicken broth and fish sauce and bring mixture to a boil. Reduce heat to a simmer; cover and cook 8 minutes.

3. Stir in coconut milk, then add rice noodles and red pepper and cook at a gentle simmer, stirring occasionally, until noodles are tender, about 7 minutes.

4. Add shredded chicken and season with salt and pepper to taste. Divide among bowls. Top with basil and scallions and serve with lime wedges.

Tip: Pair with egg rolls!

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Photo Credit: Christina Holmes

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