Chicken Coconut Curry Soup

This warm, rich soup is such a perfect way to end a winter night. No worries about it tasting like coconut – the milk adds a much needed creaminess while the peppers add a kick of spice.

This was originally posted in Cooking Light years ago, but I’ve tweaked it to make it a lot simpler and quicker. Don’t leave out the lime – it’s the perfect bit of tang needed.

Chicken Coconut Curry Soup

  • 1 TBSP canola oil
  • Β 1/4 cup thinly sliced shallots
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 2 minced garlic cloves
  • 6 cups chicken broth
  • 1 can (14.5oz) coconut milk
  • 1lbs cooked and shredded chicken breast
  • 3 cups of spinach leaves
  • 3/4 cup fresh or frozen sweet green peas
  • 1 package pad thai (rice) noodles
  • 1/2 cup green onions
  • 2 TBSP sugar
  • 2 TBSP fish sauce
  • 1/2 cup fresh cilantro
  • 1/4 teaspoon crushed red pepper
  • lime wedges

Heat canola oil in large pot over medium high. Add shallots, red curry paste, curry powder, turmeric, coriander, and garlic to pot. SautΓ© one minute, stirring constantly. Mixture will be sticky. Add chicken broth, stir, and bring to a boil. Stir in coconut milk, reduce heat to medium low and simmer 5 minutes.

Add shredded chicken, green onions, sugar, and fish sauce to pot. Simmer for 10-15 minutes. Add noodles, cook 1-2 minutes and remove from heat. Add cilantro and crushed red peppers, mix. Serve with a wedge of lime.

Comments

  1. This soup sounds so yummy. What size is your pkg of rice noodles?

  2. When do you add in the spinach and green peas?

    • I add them in at the end, just enough to wilt and heat through but not enough to cook them down! And now I’m off to edit and include that – thank you for asking!

  3. Perfect! That’s what I was thinking but wanted to check. Love your blog.

  4. I love this soup! Subbed broccoli for the spinach and peas and left out noodles and had pot stickers on the side…YUM!

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