Thai Coconut Curry Chicken Soup
A hearty vegetable, chicken and noodle based soup with vibrant fresh Thai flavors! And you'll love the addition of crunchy peanuts to finish it off. It's the perfect soup recipe to make year round.
pad thai rice noodles
olive oil or canola oil,
finely chopped yellow onion
red curry paste
red bell pepper,
sliced into small, thin strips
low-sodium chicken broth
(13.5 oz) can
regular or light coconut milk
shredded cooked rotisserie chicken
trimed and sliced in half crosswise
packed light-brown sugar
chopped green onions
(4 packed cups)
chopped fresh cilantro
fresh lime juice
red chili pepper,
seeded and chopped or sriracha
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
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