Categorized:
- Asian
- Healthy
- Main Dish
- Soups
Tagged:
- bell pepper
- brown sugar
- chicken
- chicken broth
- cilantro
- coconut milk
- coriander
- curry paste
- curry powder
- garlic
- green onions
- limes
- olive oil
- onions
- peanuts
- peas
- spinach
- turmeric
Thai Coconut Curry Chicken Soup
Ingredients
- 6 oz. pad thai rice noodles
- 2 Tbsp olive oil or canola oil, divided
- 1 cup finely chopped yellow onion
- 1 1/2 Tbsp minced garlic (4 cloves)
- 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 low-sodium chicken broth
- 1 (13.5 oz) can regular or light coconut milk
- 3 cups shredded cooked rotisserie chicken
- 8 oz. snow peas, trimed and sliced in half crosswise
- 2 Tbsp packed light-brown sugar
- 2 Tbsp fish sauce
- 1/2 cup chopped green onions
- Salt
- 5 oz. fresh spinach (4 packed cups)
- 1/2 cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
For serving
- Chopped peanuts
- 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
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