Recipe: Thai Red Curry Soup
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Inspired by the flavors of traditional Thai cooking, Thai red curry, this soup concept is more than just a curry soup – it’s a creamy, spicy, and rich curry noodle soup. Chicken broth, red curry paste, and Thai Basil are paired with iTi Tropicals’ bold coconut cream to create a soup that is filling, rich and creamy. The use of coconut cream provides a unique, creamy mouthfeel with a slightly sweet flavor note while complimenting the savory and spicy elements of this soup. Check out the recipe below to learn more!
Thai Red Curry Chicken Noodle Soup
A creamy, red curry broth paired with chicken, fresh herbs, vegetables and rice noodles.
Featuring: 2200 Coconut Cream, 5250 Passion Fruit Juice Concentrate
Ingredients
Chicken Stock
2200 Aseptic Coconut Cream, No Stabilizers
Chicken
Rice Noodles
Onion
Carrot
Bell Pepper
Red Curry Paste
Soy Sauce
Ginger
5250 Frozen Passion Fruit Concentrate
Garlic
Coconut Sugar
Cilantro
Olive Oil
Salt
Thai Basil
Total
Percent (w/w)
46.60%
13.30%
11.83%
5.75%
5.41%
4.33%
3.74%
2.31%
2.02%
1.46%
0.78%
0.63%
0.61%
0.40%
0.39%
0.29%
0.15%
100.00%
Directions
1. Weigh all ingredients. The chicken, vegetables, and herbs will all need to be cut into different sizes.
Chicken Breast: ½” cube
Carrots: Half moon shape, ½”
Red Bell Peppers, White Onion, Ginger, Garlic, Cilantro: Minced
Jalapeño Pepper, Green Onion: ¼” Slices
Thai Basil: Chiffonade
2. After the chicken and vegetables have been prepared, heat the olive oil in a stock pot. Once the olive oil is hot, add the chicken. Sautee for 1-2 minutes.
3. Add the soy sauce, 5250 Passion Fruit Concentrate, red bell pepper, red curry paste, ginger, salt, and coconut sugar. Sautee for an additional 1-2 minutes.
4. Add chicken stock and bring to a boil.
5. Once the soup is boiling, add the carrots, cilantro, rice noodles, and Thai basil. After 2-3 minutes, stir the soup and reduce to a simmer. Add 2200 Coconut Cream.
6. Continue to simmer until the chicken reaches 165°F and the noodles are fully cooked. Garnish with a lime wedge.
Technical Data
Percent Fat from Coconut Cream: 3.19%
pH: 4.22
Disclaimer: The recipes created by iTi Tropicals Innovation Department are for creative and inspirational purposes only. While recipes are created and tested at iTi, individual results of preparation may vary. Nutritional information provided is strictly for informational purposes and we cannot guarantee the accuracy of these figures. Be advised that some recipes may contain allergens. Recipes are not tested for any technical data aside from pH, Brix, and in some cases, juice content. It is up to the discretion of the user to validate any information provided including but not limited to, technical and nutritional data, potential shelf-life and storage requirements of the finished recipe.
