Coconut Curry Chicken Noodle Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Servings
6
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Calories
521 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Coconut Curry Chicken Noodle Soup
Description
This soup begins by sautéing aromatics and curry spices in olive oil to release their flavors. Chicken broth is added and brought to a boil before coconut milk is stirred in to create a rich, creamy base with a subtle sweetness. Shredded cooked chicken, green onions, fish sauce, and sugar enhance the savory and layered taste.
Fresh snow peas and spinach are briefly blanched for tender-crisp vegetables that retain color and nutrients. Rice noodles are cooked separately to an al dente texture and then combined with the vegetables. Serving involves placing noodles and veggies in bowls topped with the curry chicken broth, allowing the flavors to meld.
Leftover soup and noodles are best stored separately to maintain noodle texture, and reheating with a splash of water can help loosen noodles. This soup balances creamy coconut richness with bright curry spices and fresh vegetables for a satisfying meal.
Ingredients
- 2 TB olive oil
- onion thinly sliced, half of a large
- 2 tsp red curry paste found in ethnic aisle of grocery stores
- 1 ½ tsp yellow curry powder
- ½ tsp Turmeric ground
- ½ tsp ground coriander
- 2 cloves garlic minced
- 6 cups chicken broth regular
- 1 can 13.5 unsweetened coconut milk (found in ethnic aisle of grocery stores)
- 1 lb chicken breast shredded (I use rotisserie for ease, cooked
- ½ cup green onions chopped
- 2 TB sugar
- 2 TB fish sauce Asian aisle of major grocery stores, Asian
- salt to taste, table salt, freshly ground black pepper
- black pepper to taste, table salt, freshly ground black pepper
- ½ lb snow peas ends trimmed
- 3 cups spinach fresh leaves
- 1 rice noodles dry, wide-cut, 5 3/4 oz package, pad Thai noodles will work
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
- Use canned unsweetened coconut milk from the ethnic grocery section, which differs from carton coconut milk.
- Store leftover soup broth and noodles separately in airtight containers to preserve texture.
- When reheating noodles with soup, add a splash of water to prevent sticking or clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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