Coconut Curry Chicken Soup
This Coconut Curry Chicken Soup is hearty and healthy. It's light, full of great ingredients, and most importantly - delicious! Once you've gathered all your ingredients, this soup comes together in about 30 minutes.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- ½ large onion, thinly sliced
- 2 teaspoons red curry paste, found in ethnic aisle of grocery stores
- 1 ½ teaspoons yellow curry powder
- ½ teaspoon ground tumeric
- ½ teaspoon ground coriander
- 2 cloves garlic, minced
- 6 cups chicken broth, regular
- 13.5 ounces unsweetened coconut milk , from can, found in ethnic section of grocery stores
- 1 pound cooked chicken breast, shredded (I use rotisserie for ease)
- ½ cup green onions, chopped
- 2 tablespoons sugar
- 2 tablespoons Asian fish sauce, Asian aisle of major grocery stores
- table salt and freshly ground black pepper, to taste
- ½ pound snow peas, ends trimmed
- 3 cups fresh spinach leaves
- 5 ¾ ounces dry rice noodles, wide-cut, or Pad Thai noodles
Instructions
- In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
- Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes.
- Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
- Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil.
- Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
- Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
- Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately.
Notes
- Use canned unsweetened coconut milk for the best texture and flavor. The carton version is thinner and won’t give the broth the same creamy consistency.
- Sauté the curry paste and spices briefly before adding liquid. This step helps release their aroma and deepens the flavor of the soup.
- Keep the heat moderate when simmering the coconut milk to prevent it from separating. A gentle simmer keeps the broth smooth and rich.
- Cook the noodles separately and add them to each bowl right before serving. This keeps them from soaking up too much broth and getting mushy.
- Don’t overcook the snow peas or spinach. A quick blanch keeps them crisp and bright green.
- Taste the broth before serving and adjust the seasoning. A splash of fish sauce or a squeeze of lime can balance the flavors perfectly.
- Use rotisserie chicken for convenience. It adds great flavor and cuts down on prep time.
- For extra freshness, garnish with chopped cilantro, sliced green onions, or a few chili flakes.
- Store leftover broth and noodles in separate containers. Reheat the broth gently and add noodles just before serving for the best texture.
- If you like a thicker soup, simmer the broth a few extra minutes before adding the chicken and vegetables. It will reduce slightly and intensify the flavor.
- This recipe is part of our Healthy Takeout Recipes Collection.
- This soup pairs well with Coconut Rice or a fresh Asian Cucumber Salad for a fresh and balanced meal.
Nutrition (per serving)
Calories: 521kcal | Carbohydrates: 51.4g | Protein: 33.5g | Fat: 21.3g | Saturated Fat: 12.9g | Cholesterol: 60.1mg | Sodium: 1557.4mg | Fiber: 11.5g | Sugar: 6.9g