Curry Soup
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Unrated
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Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
494 kcal
Curry Soup
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This fragrant curry soup is made with Thai red curry paste, chicken, noodles, and aromatics like ginger and garlic. Easy and not too spicy!
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Ingredients
- 1 tablespoon canola oil or grapeseed oil or similar neutral cooking oil, or avocado oil
- 1 red bell pepper diced into ¼-inch pieces, about 1 cup
- 2 carrot diced into ¼-inch pieces, about 1½ cups
- 2 tablespoons ginger from about a 2-inch piece, fresh, minced
- 2 garlic minced, about 2 teaspoons, cloves
- 4 green onions minced, white and green parts divided
- 4 tablespoons Thai red curry paste 1 4-ounce jar from Thai Kitchen
- 4 cups chicken broth low-sodium
- 2 chicken breast about 1 pound, small
- 1 light coconut milk 15-ounce can
- 2 tablespoons soy sauce low-sodium
- 6 ounces rice noodles sometimes called stir-fry or pad thai noodles, thick
- 1 lime juiced—about 2 tablespoons—plus additional wedges for serving
- cilantro or Thai basil, chopped fresh
Instructions
- In a Dutch oven or similar large pot, heat the oil over medium heat. Add the bell pepper and carrots and cook, stirring occasionally, until starting to soften, about 5 minutes.
- Add the ginger, garlic, white parts of the green onions, and curry paste and cook, stirring constantly, for 1 to 2 minutes, until fragrant and the paste starts to darken.
- Add the chicken broth and increase the heat to high to bring to a simmer. Add the chicken breasts, then adjust the heat so the broth simmers gently. Partially cover the pot, and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer, 12 to 15 minutes. Transfer it to a bowl and shred with two forks, or transfer to a cutting board and chop into bite-sized pieces.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.
- Return the chicken to the pot. Stir in the coconut milk, soy sauce, and lime juice. Return to medium heat to warm through.
- Divide the noodles between serving bowls and ladle soup on top. Garnish with reserved green onion tops and cilantro. Serve with lime wedges on the side.
Notes
- TO STORE: Store the noodles and broth separately in the refrigerator for 3 days (if you store them together, the noodles get super soggy and drink up all of the soup). If possible, I like to cook fresh noodles and serve the leftover broth with those. The broth is also delicious with rice.
- TO FREEZE: If possible, I'd avoid freezing as coconut-milk based soups do not always freeze well. If you must, freeze it without the noodles, then cook fresh noodles when ready to serve.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
494kcal
(25%)
Carbohydrates
51g
(17%)
Protein
32g
(64%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.03g
(2%)
Cholesterol
72mg
(24%)
Sodium
681mg
(28%)
Potassium
885mg
(19%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
8547IU
(171%)
Vitamin C
48mg
(53%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 494kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 72mg | 24% |
| Sodium | 681mg | 28% |
| Potassium | 885mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8547IU | 171% |
| Vitamin C | 48mg | 53% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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