Coconut Curry Chicken Soup
User Reviews
5
3 reviews
Excellent
Coconut Curry Chicken Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 tablespoons red Thai curry paste
- 2 coconut milk 14-ounce cans
- 1 cup chicken stock
- 1 teaspoon fish sauce
- 2 cups chicken breast shredded
- 8 ounces vermicelli noodles
- 1 firm tofu 12-ounce package; cubed
- 1 red bell pepper thinly sliced
- 1 cup snow peas
- kosher salt to taste
- 1 tablespoon lime juice or more to taste, freshly squeezed
- 2 green onions sliced, for garnish
- jalapeño for garnish, sliced
Instructions
- Heat a large pot to medium high heat. Add curry paste and 1/4 cup coconut milk and whisk until smooth, about 1 minute. Stir in remaining coconut milk, chicken stock and fish sauce.
- Add chicken, vermicelli, tofu, bell pepper, snow peas and salt, to taste.
- Bring to a boil; reduce heat and simmer until noodles have softened, about 8-10 minutes.
- Stir in lime juice, to taste.
- Serve immediately, garnished with green onion and jalapeños, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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