Monday, February 18, 2013

Thai Red Curry Chicken and Corn Soup

 I love coming up with new soups I can make with leftover rotisserie chicken.  It makes me feel like I am utilizing every bit of the rotisserie and not wasting anything.  This large pot of soup only costs a few dollars to make when you consider that the stock and chicken were from the leftover rotisserie that we would not have eaten.  I consider Thai coconut soups one of my favorites styles of soup so using some red curry paste in this soup was exciting and fun.  My husband ate two bowls of this soup for lunch and was raving on not only how good it was in flavor but how smart I was by using up all the leftover ingredients in our fridge.  Kudos to me. :) 


Homemade Chicken Stock:
1 chicken (leftover roast or rotisserie preferable)
1 onion
1-2 carrots
1-2 celery
8 cups of water
1-2 bay leaves
1 tsp black pepper corns
1 Tbs parsley (fresh or dried)
salt to taste or bullion cubes
1-2 slices lemon (optional)

Red Curry Soup Ingredients:
Broth from homemade stock (total of 8 cups of liquid needed-substitute water and bullion if shy)
2 cups of shredded chicken
1Tbs canola oil
1 Tbs grated fresh ginger
2-3 cloves garlic minced finely or grated
1 cup carrot diced finely
1 cup celery diced finely
1 cup bell pepper diced finely (any color diced finely)
1-2 stalks lemongrass (bottom portion only- bruised gently)
1 can (15oz) diced tomatoes with chilies
1-2 Tbs Thai red curry paste
1-2 Tbs fish sauce (to taste)
2 cups coconut milk (low-fat coconut milk is good here) 
2 cups frozen corn
1/2-1 tsp brown sugar (if needed to balance the fish sauce salty flavor)
1 cup of fresh Thai basil leaves 
limes juice to taste - serve at table

For Homemade Stock:
Place all ingredients for stock into large soup pot and bring to a boil for 45-55 minutes.  Strain ingredients out of stock so you have a clear stock.  Discard all other ingredients except chicken.  De-bone cooked chicken and cut into small chunks.

To make Red Curry Soup:
Heat large soup pot with 1 Tbs canola oil.  Saute diced celery, bell peppers, lemongrass and carrots for 2 minutes. .  Then add ginger and garlic and saute for another minute.  Next add red curry paste and saute for another minute.  Then add prepared chicken stock, diced tomatoes, fish sauce and brown sugar. Bring ingredients to a boil for 10-12 minutes.  Next add shredded/diced cooked chicken, frozen corn, coconut milk and Thai basil leaves and simmer for 3-5 minutes.  Taste for salt and seasoning. Serve hot with lime wedges at the table.

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  1. Wow..very healthy, color and inviting soup.

  2. I posted Red curry soup today too! How do you store the extra red curry paste?

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  4. This soup would be lovely on a freezing cold day like today! Hot and spicy for when you're feeling cold and sleepy heehee. LOVE that you used up all that leftover chicken too - what a great way to save money and food :D

  5. Yummmmmm I love coconut red curry based soups! So yummy and healthy! Budget savvy using the rotisserie chicken! Beautiful food styling too, makes me want to slurp that whole bowl down right now.

  6. I love the idea of this soup! Can't wait to try it!

  7. Oh what a beautiful soup Ramona. I bet this was so wonderfully aromatic and it is a great way to use up leftover chicken. The color of this soup is just gorgeous!

    1. The colors in this soup are amazing! Now I have another use for the leftover rotisserie chicken.

  8. Ooooh that looks so pretty and delicious :)

    Choc Chip Uru

  9. What is it about leftover rotisserie chicken that makes such a great soup? Love your curry soup, but then I always love your curries!

  10. Hmmm your soup is always so flavorful. I can totally move in with you and enjoy your dishes! :) I always use leftover rotisserie for soup! YUM!

  11. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

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    Kathy Shea Mormino

    The Chicken Chick

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