Thai Coconut Curry Chicken Soup
Ingredients
The soup base
-
6
oz.
pad thai rice noodles
-
2
Tbsp
olive oil or canola oil
-
1
cup
finely chopped yellow onion
-
1½
Tbsp
minced garlic
-
2
tsp
curry powder
-
2
tsp
red curry paste
-
½
tsp
turmeric
-
½
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
-
2
Tbsp
packed light-brown sugar
-
2
Tbsp
fish sauce
-
½
cup
chopped green onions
-
5
oz.
fresh spinach
-
½
cup
chopped fresh cilantro
-
2
Tbsp
fresh lime juice
For serving
-
Chopped
peanuts
-
1
red chili pepper
seeded and chopped or sriracha
Instructions
- Boil 4 cups of water in a large saucepan, add rice noodles and cook according to package directions, then drain and rinse.
- Heat 1 Tbsp oil in a large pot over medium-high heat, sauté onion for 3 minutes.
- Add another ½ Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander, sauté for 1 minute.
- Add the last ½ Tbsp oil and bell pepper, sauté for 1 minute.
- Stir in chicken broth and bring to a boil.
- Add coconut milk, cover, reduce heat to low, and simmer for 10 minutes.
- Stir in chicken, snow peas, brown sugar, fish sauce, and green onions, season with salt and cook for 2 minutes.
- Add spinach, cilantro, and lime juice, and cook until spinach wilts.
- Toss in noodles and serve warm with peanuts and red peppers.
Nutrition Facts (estimated)
Servings
6
Calories
486
Total fat
22g
Total carbohydrates
42g
Total protein
20g
Sodium
677mg
Cholesterol
56mg
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