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Coconut Curry Chicken Soup
5 from 3 votes

Coconut Curry Chicken Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Soup
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. Add chicken, vermicelli, tofu, bell pepper, snow peas and salt, to taste.
  3. Bring to a boil; reduce heat and simmer until noodles have softened, about 8-10 minutes.
  4. Stir in lime juice, to taste.
  5. Serve immediately, garnished with green onion and jalapeños, if desired.