This creamy, fragrant Thai coconut curry chicken soup has spinach, rice noodles, shredded chicken 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.
This flavor-packed Thai chicken soup is easy enough to throw together on a weeknight. If you have leftover chicken on hand, you can get dinner on the table in about thirty minutes. If you're starting with raw chicken, the whole recipe will take you about 45 minutes.
I adapted the recipe from a fabulous recipe in Cooking Light magazine. 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, shredded carrots, 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.
How to make Thai coconut curry chicken soup
Here's an overview of the recipe:
- Cook and Shred Chicken: Roast boneless chicken breasts (or thighs) for 30 minutes in a 350ºF oven; or poach the chicken. Then shred or cube the chicken.
- Wilt the Spinach and Soften the Noodles: Blanch spinach in boiling water for 30 seconds. Soften rice noodles in boiling water for 3 minutes.
- Make the Soup: Sauté shallots, curry paste, garlic and spices: curry powder, turmeric and coriander. Add chicken broth and coconut milk and simmer for 5 minutes. Add shredded chicken, scallions, sugar and fish sauce, spinach, noodles, cilantro and chilies. Simmer for a few minutes and done!
- Serve: Serve the soup in bowls with a lime wedge on the side.
This Thai chicken soup makes a wonderful weeknight dinner and a delicious lunch the next day, reheated in the microwave. What's great is that rice noodles don't disintegrate in soup the way pasta does, so leftovers are top notch.
Other Delicious Thai Recipes From Panning The Globe
- Quick Thai Beef Bok Choy Rice bowl
- Thai Steak and Noodle Salad
- Thai Steamed Fish in Coconut Sauce
- Thai Green Curry Chicken with Snow Peas
Here's the recipe for Thai Coconut Curry Chicken Soup. I hope you have a great day, and please come back to leave a star rating and a comment and chat with me about this soup if you make it. I would love to know what you think!Print