Ingredients Meat & Poultry Chicken Chicken Soup Red Curry Coconut Soup with Chicken 5.0 (3) 3 Reviews This red curry soup has all the spicy, creamy, savory and aromatic elements of the Thai curry that you know and love. Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper. Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor. Creamy coconut milk helps keep the spice level even and mild. Serve with sticky rice or noodles on the side. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on December 27, 2023 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Active Time: 40 mins Total Time: 50 mins Servings: 6 servings Nutrition Profile: Sesame-Free Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Ingredients 1 medium red onion 1 tablespoon unrefined coconut oil 1 small red bell pepper, finely chopped 1 tablespoon seeded and finely chopped jalapeño pepper, plus 2 tablespoons thinly sliced, divided 1 large sweet potato, scrubbed and chopped (about 4 cups) 1 tablespoon finely chopped garlic 1 tablespoon grated fresh ginger 3 tablespoons plus 1 teaspoon red curry paste 3/4 teaspoon salt 1/4 teaspoon ground pepper 4 cups lower-sodium chicken broth 1 (14-ounce) can coconut milk, well stirred 1 pound shredded cooked chicken breast (about 3 cups) 2 cups fresh green beans, trimmed and sliced into 1-inch pieces 1/2 cup finely chopped fresh cilantro 1/2 cup finely chopped fresh basil 1 tablespoon lime juice Directions Thinly slice about one-fourth of onion to measure 1/4 cup. Finely chop the remaining onion. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Melt coconut oil in a medium Dutch oven over medium heat. Add the chopped onion, bell pepper and 1 tablespoon chopped jalapeño; cook, stirring occasionally, until slightly softened, about 2 minutes. Add sweet potato, garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add curry paste, salt and pepper; cook, stirring constantly, until the curry paste is fragrant and turns a few shades darker, about 2 minutes. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Stir in broth and coconut milk; bring to a simmer over medium heat. Cover, and cook until the sweet potato is almost tender, about 10 minutes. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Stir in chicken and green beans. Cook, uncovered, stirring occasionally, until the beans are bright green and tender, about 10 minutes. Remove from heat; stir in cilantro, basil and lime juice. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Divide the soup among 6 bowls. Top with the reserved sliced onion and the remaining 2 tablespoons sliced jalapeño. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless To make ahead Refrigerate in an airtight container for up to 4 days. EatingWell.com, December 2023 Rate It Print Nutrition Facts (per serving) 402 Calories 20g Fat 29g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 3/4 cups Calories 402 % Daily Value * Total Carbohydrate 29g 11% Dietary Fiber 4g 15% Total Sugars 6g Protein 29g 58% Total Fat 20g 26% Saturated Fat 15g 77% Cholesterol 60mg 20% Vitamin A 684µg Vitamin C 49mg 55% Vitamin D 0µg Vitamin E 1mg 7% Folate 39µg Vitamin K 31µg Sodium 620mg 27% Calcium 87mg 7% Iron 5mg 26% Magnesium 92mg 22% Potassium 944mg 20% Zinc 2mg 16% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved