Thai Curry Chicken Soup with Coconut Milk
Thai chicken curry soup with coconut milk, red curry paste, rice noodles, and shredded chicken. A fast, brothy soup that comes together in about 30 minutes and eats like a full meal.
Servings 6
Calories 420kcal
Equipment
- Dutch Oven or soup pot. For even heat and enough space for noodles to cook without crowding.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper sliced into strips and cut in half
- 3 cloves garlic minced
- 1 tbsp (15 g) ginger paste or freshly grated ginger
- 2 tbsps (30 g) red curry paste
- 8 cups (1.9 L) low-sodium chicken broth or vegetable broth
- 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
- 2 cups (~ 280 g) shredded cooked chicken
- 5-6 oz (140-170 g) rice noodles
- 1 cup (100 g) snow peas trimmed and halved
- 3 tbsps (36 g) granulated sugar
- 2 tbsps (30 ml) fish sauce
- 4 cups (120-140 g) fresh baby spinach
- ¼ cup (15 g) chopped cilantro
- ¼ cup chopped Thai basil
- juice of two limes
Optional Garnishes:
- chopped peanutes, red chili flakes, sliced red jalapeño or red chili pepper, lime wedges, extra cilantro or basil
Instructions
- Heat the olive oil over medium heat in a large Dutch oven or soup pot. Add the diced onion and sliced red bell pepper and cook for 3 to 4 minutes, stirring occasionally, just until softened but not fully tender.1 tbsp (15 ml) olive oil, 1 medium yellow onion, 1 medium red bell pepper
- Add the garlic, ginger paste, and red curry paste to the pot and cook for 1 to 2 minutes, stirring constantly, until fragrant and the curry paste loosens and coats the vegetables.3 cloves garlic, 1 tbsp (15 g) ginger paste, 2 tbsps (30 g) red curry paste
- Slowly whisk in the broth, making sure the curry paste is fully dissolved into the liquid. Stir in the coconut milk until the broth is smooth and evenly combined.8 cups (1.9 L) low-sodium chicken broth, 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
- Add the shredded chicken, rice noodles, snow peas, sugar, and fish sauce. Increase the heat and bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for about 8 minutes, stirring occasionally, until the rice noodles are tender.2 cups (~ 280 g) shredded cooked chicken, 5-6 oz (140-170 g) rice noodles, 1 cup (100 g) snow peas, 3 tbsps (36 g) granulated sugar, 2 tbsps (30 ml) fish sauce
- Stir in the baby spinach, chopped cilantro, Thai basil, and lime juice. Remove the pot from the heat and let the soup rest for 5 to 10 minutes to allow the noodles to finish absorbing the broth and the flavors to settle.4 cups (120-140 g) fresh baby spinach, ¼ cup (15 g) chopped cilantro, ¼ cup chopped Thai basil, juice of two limes
- Taste and adjust seasoning if needed, adding more lime juice or fish sauce for balance. Serve warm, garnished with chopped peanuts, red chili flakes, sliced red jalapeño or chili pepper, lime wedges, and additional herbs if desired.chopped peanutes, red chili flakes, sliced red jalapeño or red chili pepper, lime wedges, extra cilantro or basil
Notes
- Briefly cooking the curry paste in oil smooths the spice and deepens the broth.
- Rice noodles cook fast and continue to soften as they sit; remove the soup from heat as soon as they’re tender.
- Full-fat coconut milk gives the best texture. Light coconut milk will produce a thinner broth.
- Fish sauce adds depth without tasting fishy. If omitted, adjust with lime juice or salt.
- Thai basil is optional; sweet basil works or can be left out.
- Best eaten the day it’s made. Not freezer-friendly due to noodles and coconut milk.
Nutrition
Serving: 430g | Calories: 420kcal | Carbohydrates: 36g | Protein: 24g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 1050mg | Potassium: 620mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3200IU | Vitamin C: 38mg | Calcium: 95mg | Iron: 4mg