Thai Coconut Curry Chicken Soup

December 11, 2013

Thai Coconut Curry Chicken Soup
 
Print
Prep time
Cook time
Total time
 
Spinach and chicken breast with fresh ingredients give this coconut curry chicken soup flavor, texture, and a wealth of nutrients.
Author:
Serves: 4
Ingredients
  • 4 cups water
  • 250 g pkg rice stick noodles
  • 2 tbsp canola oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 to 3 tbsp red curry paste
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • 2 x 900 ml chicken broth
  • 1 tbsp lemongrass paste (or 2 sticks of fresh lemon grass)
  • 2 x 414 ml cans coconut milk
  • 3 cooked chicken breasts, large dice
  • ½ cup chopped green onions
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 1 tbsp crushed red chili flakes
  • 142 g baby spinach
  • 2 tbsp fresh cilantro leaves, use extra for garnish
  • 2 limes (juice of ½ lime and rest to serve)
Instructions
  1. Prepare and measure all ingredients and place in small containers to readily add to soup pot.
  2. In a medium pot boil 4 cups water.
  3. In a large soup pot, heat chicken broth until it comes to a boil.
  4. Add paste or fresh lemongrass.
  5. If using fresh lemongrass, pull out sticks prior to adding the remaining ingredients. Keep hot until end of soup process.
  6. Meanwhile, heat oil, add onion, garlic, red curry paste, curry powder, turmeric, and coriander.
  7. Cook 3 to 4 minutes until onions are translucent.
  8. Add sautéed mixture to chicken broth, along with coconut milk.
  9. Add diced chicken, green onions, sugar, fish sauce, and red chili flakes, stirring to incorporate all ingredients.
  10. Add noodles to 4 cups boiling water and boil until noodles are tender (about 5 minutes).
  11. Drain and add to main soup pot.
  12. Lastly, add baby spinach, cilantro leaves, and juice of ½ a lime.
  13. Cut remaining limes into wedges and serve soup with lime wedges.

 

Posted in Soups, Stews and Chili