Thai Coconut Curry Chicken Soup

08.19.2016

Thai Coconut Curry Chicken Soup | Cooking Classy

My latest obsession in life is all things curry. Growing up my mom never cooked any type of curry dish and so I just never really cooked with it either, that is until recently. I love it! It’s unique flavor always leaves me wanting more. Here the flavor of it is rather mild (in my opinion) but definitely add more as you wish. The strength of the curry powder (I’ve heard) varies from brand to brand so start small and add more as you go.

Recently my husband and I ate at a Thai restaurant we’ve been wanting to try for a while now and it was a total let down. So I decided to try making what I’d for it to be at home to make up for it.  This Thai Coconut Curry Chicken Soup is definitely going to be a new favorite soup in our house! All of us loved it! Despite it’s rather long list of ingredients it was easy to make and the bit of extra time made it so worth it (mostly it’s a lot of chopping and gathering and adding different spices and flavorings). I do love the shortcut of using store-bought rotisserie chicken here but you can just use shredded chicken breasts or thighs you’ve cooked up yourself. Either way you’ll end with a delicious soup you’ll want to make again and again!

Thai Coconut Curry Chicken Soup | Cooking ClassyThai Coconut Curry Chicken Soup | Cooking Classy Thai Coconut Curry Chicken Soup | Cooking Classy

Thai Coconut Curry Chicken Soup

Yield: About 6 servings

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

Directions

  • 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
http://www.cookingclassy.com/thai-coconut-curry-chicken-soup/

13 comments

  • Meerasmom: This looks amazing! Definitely going to try it, love Thai food. Thank you for posting :) August 23, 2016 at 6:55pm Reply

  • Deb: We made this for dinner last night, and loved it! A great one-dish dinner for a fall evening. August 30, 2016 at 7:09am Reply

    • Jaclyn: I’m so glad to hear it was enjoyed Deb! Thanks for your feedback! August 30, 2016 at 8:59pm Reply

  • jothi tewari: Jaclyn, made this last night. It was delicious!
    Your post today, chocolate zucchini cake looks amazing, with the wonderful leaves on top, going to try it.
    God bless, Jothi September 16, 2016 at 8:02am Reply

    • Jaclyn: I’m so glad you liked the soup and I hope you love the cake too :)! Thanks for your comment Jothi! September 16, 2016 at 9:38pm Reply

  • Kaitlin: I made this yesterday and it was delicious!! I had to roast the chicken myself, which was an adventure, but it came out great. I was happy that I could also share it with my gf and df friend. October 4, 2016 at 11:56pm Reply

    • Jaclyn: I’m so glad you liked it Kaitlin! October 6, 2016 at 4:03pm Reply

  • Rachel: Dear Culinary Genius,
    I just love your food. I have yet to try ONE recipe of yours that my family and I do not PURR over! This Thai recipe did not disappoint! I cooked the chicken in the garlic, olive oil, and onion since I neglected to see that it was supposed to be pre-cooked. I also added bamboo shoots and added a little extra curry paste since I didn’t realize I was out of curry powder!! I also didn’t have the fish sauce and so did a little less brown sugar but more sea salt and lime juice. Still SUPERB and even my 3 year old and 1 year old enjoyed it so it’s a winner all around! Thanks for sharing your talents!! October 27, 2016 at 6:53pm Reply

    • Jaclyn: Awe thanks for the kind words Rachel – Glad you loved it! November 1, 2016 at 2:25pm Reply

  • Gabriella: Wonderful recipe! My boyfriend was catching a cold and asked if I could make some chicken soup so I decided to switch it up and give this recipe a try. I like my food really spicy so I decided to add Sriracha and chopped serrano chilis to the broth while it was simmering. It was so good that my boyfriend had three bowls in one sitting! December 2, 2016 at 11:09am Reply

    • Jaclyn: Thanks for the great review Gabriella – and I hope your bf gets feeling better! December 7, 2016 at 12:58pm Reply

  • Pat: This soup is delicious. A whole lot of chopping but we’ll worth it. Nothing but praise from the family. I will be making this soup again. January 31, 2017 at 8:20am Reply

    • Jaclyn: I’m so glad you liked it Pat! January 31, 2017 at 9:51am Reply

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