Coconut Curry Chicken Noodle Soup

Name: Coconut Curry Chicken Noodle Soup
Prep time: 20 min
Cook time: 15 min
Yield: 6 serving
Ingredients: 2 TB olive oil; half of a large onion; 2 tsp red curry paste; 1 ½ tsp yellow curry powder; ½ tsp ground tumeric; ½ tsp ground coriander; 2 cloves garlic; 6 cups regular chicken broth; 1 can; 1 lb Cooked Chicken Breast; ½ cup green onions; 2 TB sugar; 2 TB Asian fish sauce; table salt and freshly ground black pepper; ½ lb Snow peas; 3 cups Fresh Spinach Leaves; 1 5 3/4 oz package dry, wide-cut rice noodles (pad Thai noodles will work)

User Reviews

5.0

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
6
Calories
521 kcal
Course
Main Course, Dinner
Cuisine
Asian-American Fusion

Coconut Curry Chicken Noodle Soup

Iris Warren

Report

This Coconut Curry Chicken Noodle Soup is hearty and healthy. It's light, full of great ingredients, and most importantly - delicious! Once you've gathered all your ingredients, this soup comes together easily and quickly.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

2 TB olive oil
half of a large onion thinly sliced
2 tsp red curry paste found in ethnic aisle of grocery stores
1 ½ tsp yellow curry powder
½ tsp ground tumeric
½ tsp ground coriander
2 cloves garlic minced
6 cups regular chicken broth
1 can 13.5 unsweetened coconut milk (found in ethnic aisle of grocery stores)
1 lb Cooked Chicken Breast shredded (I use rotisserie for ease)
½ cup green onions chopped
2 TB sugar
2 TB Asian fish sauce Asian aisle of major grocery stores
table salt and freshly ground black pepper to taste
½ lb Snow peas ends trimmed
3 cups Fresh Spinach Leaves
1 5 3/4 oz package dry, wide-cut rice noodles (pad Thai noodles will work)

Add to Shopping List

Instructions

In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes. Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil. Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately.

Notes

Note that cans of unsweetened coconut milk found in ethnic section of grocery stores is different from coconut milk in cartons.
Leftover noodles and soup may be stored in separate airtight containers, and reheated the next day. Noodles may need a sprinkle of water to loosen before reheating.
If you enjoyed this recipe, please come back and give it a rating :)

Nutrition Information

Show Details

Calories 521kcal (26%) Carbohydrates 51.4g (17%) Protein 33.5g (67%) Fat 21.3g (33%) Saturated Fat 12.9g (65%) Cholesterol 60.1mg (20%) Sodium 1557.4mg (65%) Fiber 11.5g (46%) Sugar 6.9g (14%)