Coconut Curry Chicken Soup

Name: Coconut Curry Chicken Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-5
Cuisine: Thai
Ingredients: 1 pound of boneless skinless chicken breasts (or 2 1/2 cups of shredded cooked chicken); 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 8 ounces fresh spinach leaves (6 cups); 6 ounces of wide rice noodles (I use A Taste of Thai); 1 tablespoon canola oil; 1/3 cup thinly sliced shallots (1 large shallot); 2 tablespoons Thai red curry paste (I use Thai Kitchen Red Curry Paste); 1 heaping tablespoon minced garlic (3 cloves); 1 1/2 teaspoons curry powder (I use Madras Curry Powder); 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 6 cups low-salt chicken broth; 1 (13.5-ounce) can light coconut milk; 4 green onions, thinly sliced crosswise; 2 tablespoons sugar (I used white but brown is ok too); 2 tablespoons Thai fish sauce; 1/2 cup chopped fresh cilantro leaves; 4 small hot red chiles, seeded and chopped (or substitute 1/4 teaspoon crushed red pepper); 1 lime, cut into 8 wedges

March 3, 2016 Updated February 5, 2020 by Lisa 26 Comments This post may contain affiliate links

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This creamy, fragrant Thai coconut curry chicken soup has spinach and rice noodles and everything you want for dinner all in one pot.

Thai food is always a happy meal in my house. The nature of the cuisine is to excite every tastebud with its beautiful balance of essential flavors: sweet, sour, spicy, salty, bitter. I love excitement on the dinner table and this soup has it all – it’s colorful, delicious, healthy, and a whole balanced dinner in one pot.

And it’s really quick to make. If you already have leftover chicken on hand, you can get dinner on the table in about ten minutes. If you cook the chicken and shred it, the whole recipe will take you about 45 minutes.

I adapted the recipe from Cooking Light. It’s a fabulous recipe. I made just a few tweaks: I amped up the curry paste, shallots and garlic a bit because I wanted more intense flavors, and I doubled the amount of spinach and omitted the snow peas because I’m big fan of spinach in soup. The more the better.

Feel free to add a couple of handfuls of snow peas or shredded carrots or bok choy, or any other vegetables that you like. This is a very adaptable recipe. Blanch the vegetables for a minute or so in boiling water and then add them to the soup for the last two minutes of cooking time.

We enjoyed this as a weeknight dinner and then I had it the next day (reheated in the microwave) for lunch. What’s great is that rice noodles don’t disintegrate in the soup the way egg noodles or pasta do, so leftovers are top notch.

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Here’s the recipe for Coconut Curry Chicken Soup. I hope you have a great day, and please come back to leave a rating and a comment and chat with me about this soup if you make it. I would love to know what you think!