Spicy Red Curry Thai Soup


  • Total Time 35 minutes
  • Prep Time 15 minutes
  • Cook Time 20 minutes


  • Why do takeout when you can do Thai in? This refreshing take on the sweet and savoury dish uses organic ingredients like unsweetened coconut combined with environmentally conscious free-range chicken broth, fiery red curry and sweet-smelling lemongrass to create the smooth textures and tangy kick that will keep you coming back for more.



    • 2 2 tbsp tbsp vegetable oil
    • 2 2 large shallots thinly sliced
    • 1 1 red pepper thinly sliced
    • 3 3 cloves cloves garlic minced
    • 1 1 tbsp tbsp fresh ginger minced
    • 1 1 stalk lemongrass trimmed and slightly bruised
    • 2 2 tbsp tbsp Thai red curry paste
    • 3 3 cup cup Pacific Foods® Organic Free Range Chicken Broth
    • 14 14 ounce ounce unsweetened coconut beverage
    • 1 1 tbsp tbsp fish sauce
    • 1 1 tsp tsp brown sugar
    • 2 2 tbsp tbsp cornstarch
    • 3 3 tbsp tbsp lime juice
    • 2 2 green onions thinly sliced
    • 0.25 0.25 cup cup fresh cilantro leaves
    • 1 1 Thai chili pepper thinly sliced
    Recipe Made with


    1. Heat oil in large saucepan set over medium heat; cook shallots, red pepper, garlic, ginger and lemongrass for 3 to 5 minutes or until starting to soften.

    2. Stir in curry paste and cook for 1 to 2 minutes or until fragrant.

    3. Stir in Pacific Foods® Organic Free Range Chicken Broth, unsweetened coconut beverage, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low.

    4. Combine 2 tbsp water with cornstarch; stir into soup. Cook for 15 minutes.

    5. Stir in lime juice. Top each serving with green onions, cilantro and chili pepper.

    Note: add shrimp, chicken or cooked rice vermicelli noodles to soup if desired.

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