Thai Coconut Curry Chicken Soup
User Reviews
4.9
36 reviews
Excellent
Thai Coconut Curry Chicken Soup
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A hearty vegetable, chicken and noodle based soup with vibrant fresh Thai flavors! And you'll love the addition of crunchy peanuts to finish it off. It's the perfect soup recipe to make year round.
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Ingredients
- 6 oz. rice noodles pad thai style
- 2 Tbsp olive oil divided, or canola oil
- 1 cup yellow onion finely chopped
- 1 1/2 Tbsp garlic 4 cloves, minced
- 2 tsp curry powder
- 2 tsp red curry paste
- 1/2 tsp Turmeric
- 1/2 tsp ground coriander
- 1 red bell pepper sliced into small, thin strips
- 6 cups chicken broth low-sodium
- 1 (13.5 oz) can coconut milk regular or light
- 3 cups chicken shredded, cooked, rotisserie
- 8 oz. snow peas trimed and sliced in half crosswise
- 2 Tbsp light brown sugar packed
- 2 Tbsp fish sauce
- 1/2 cup green onion chopped
- salt
- 5 oz. spinach 4 packed cups, fresh
- 1/2 cup cilantro chopped, fresh
- 2 Tbsp lime juice fresh
For serving
- peanut chopped
- 1 red chili pepper seeded and chopped or sriracha
Instructions
- Bring 4 cups of water to a boil in a large saucepan. Once boiling add rice noodles and boil according to directions on package (usually about 3 - 6 minutes). Drain and rinse with cold water.
- Heat 1 Tbsp oil in a large pot over medium-high heat. Add onion and saute 3 minutes then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander.
- Saute 1 minute then add last 1/2 Tbsp oil and bell pepper and saute 1 minute. Stir in chicken broth and bring to a boil.
- Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, snow peas, brown sugar, fish sauce and green onions.
- Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts.
- Toss in noodles. Serve warm with peanuts and red peppers.
- Recipe source: adapted from My Recipes
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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