Name: Thai Coconut Curry Chicken Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 pound of boneless skinless chicken breasts; 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 neutral-flavored vegetable oil such as canola; 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 flakes); 1 lime, cut into 8 wedges

Description

A quick Thai curried chicken soup recipe - spicy, packed with flavor, and full of enough chicken, spinach and rice noodles to make a whole meal.

Adapted from a recipe in Cooking Light Magazine (Cooking Light recipes are no longer available online)

Ingredients

Units Scale

1 pound of boneless skinless chicken breasts
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 neutral-flavored vegetable oil such as canola
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 flakes)
1 lime, cut into 8 wedges

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Instructions

Cook and Shred Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with a little salt and pepper. Roast for 30 minutes. Shred or cut into bite sized pieces. If you prefer, you can poach the chicken.
Cook the noodles: Boil the rice noodles until tender, per package directions. Drain and set aside.
Start the Soup: Heat vegetable oil (1 tablespoon) over medium-high heat in a large heavy pot. Add shallots, curry paste (2 tablespoons), garlic (heaping tablespoon), curry powder (1 1/2 teaspoons), turmeric (1/2 teaspoon) and coriander (1/2 teaspoon). Cook, stirring constantly, for a minute. Add chicken broth (6 cups) and bring to a boil. Add coconut milk and turn the heat to low. Simmer the soup for 5 minutes.
Finish the soup: Add shredded chicken, green onions, sugar (2 tablespoons) and fish sauce (2 tablespoons). Simmer for 2 minutes. Add spinach, softened noodles, cilantro and chilies. Stir to combine and cook for a minute or so, to heat through.
Serve: ladle soup into bowls and offer lime wedges on the side.

Notes

To make this soup with leftover chicken, rotisserie chicken or poached chicken, skip step #1 and add 2½ cups shredded cooked chicken in step #4.
Nutritional Information: We do our best to provide accurate nutritional values using an online nutrition calculator; however our nutrition information should be used only as an approximation.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Soup
Method: simmer
Cuisine: Thai