If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Thai soups aren’t usually thick and heavy. They’re brothier, typically, filled with all sorts of goodness, tasty morsels floating in your bowl, just waiting to be scooped up with your spoon. There is something magical about the combination of coconut milk, chicken broth and Thai curry paste that comes together in a bowl of soup. It’s a beautiful trinity right there. Want to make some for yourself? So do I! Extra chili peppers for me, please. Make it flavorful. Add the chicken, red chile paste, curry, cumin, ginger and cayenne. Stir and cook about 2 minutes to heat through. Add rice. Stir in the prepared rice and cook another 5 minutes. Remove the bay leaves and discard. Serve and enjoy! Serve the Thai soup in bowls and top with freshly squeezed lime juice and parsley. For even better results, pour it back into a pot and stir over medium-low heat until warmed through.
