Thai Coconut Curry Chicken Soup
Author: Alberta Chicken Producers
Prep time:
Cook time:
Total time:
Serves: 4
- 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)
- Prepare and measure all ingredients and place in small containers to readily add to soup pot.
- In a medium pot boil 4 cups water.
- In a large soup pot, heat chicken broth until it comes to a boil.
- Add paste or fresh lemongrass.
- If using fresh lemongrass, pull out sticks prior to adding the remaining ingredients. Keep hot until end of soup process.
- Meanwhile, heat oil, add onion, garlic, red curry paste, curry powder, turmeric, and coriander.
- Cook 3 to 4 minutes until onions are translucent.
- Add sautéed mixture to chicken broth, along with coconut milk.
- Add diced chicken, green onions, sugar, fish sauce, and red chili flakes, stirring to incorporate all ingredients.
- Add noodles to 4 cups boiling water and boil until noodles are tender (about 5 minutes).
- Drain and add to main soup pot.
- Lastly, add baby spinach, cilantro leaves, and juice of ½ a lime.
- Cut remaining limes into wedges and serve soup with lime wedges.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/thai-coconut-curry-chicken-soup/
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