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Homemade Thai Coconut Curry Chicken Soup photo

Thai Coconut Curry Chicken Soup

A fragrant, mildly spicy Thai-style coconut curry soup with tender chicken, vegetables, and rice noodles.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large saucepan
  • Colander
  • Large Pot
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 6 oz pad thai rice noodles
  • 2 Tbsp olive oil or canola oil divided
  • 1 cup yellow onion finely chopped
  • 1 1/2 Tbsp garlic minced (about 4 cloves)
  • 2 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 red bell pepper sliced into small, thin strips
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 oz) coconut milk regular or light
  • 3 cups shredded cooked rotisserie chicken
  • 8 oz snow peas trimmed and sliced in half crosswise
  • 2 Tbsp packed light-brown sugar
  • 2 Tbsp fish sauce
  • 1/2 cup green onions chopped
  • salt to taste
  • 5 oz fresh spinach about 4 packed cups
  • 1/2 cup fresh cilantro chopped
  • 2 Tbsp fresh lime juice
  • chopped peanuts for serving
  • 1 red chili pepper seeded and chopped, or substitute sriracha to taste

Instructions
 

  • Bring 4 cups of water to a boil in a large saucepan. Add the pad thai rice noodles and cook according to package directions (about 3–6 minutes) until tender. Drain and rinse under cold water; set aside.
  • Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the chopped onion and sauté about 3 minutes, until softened.
  • Add 1/2 tablespoon oil, then the minced garlic, curry powder, red curry paste, turmeric, and ground coriander. Sauté about 1 minute, stirring, until fragrant.
  • Add the remaining 1/2 tablespoon oil and the sliced red bell pepper; sauté another 1 minute.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Stir in the coconut milk, then cover, reduce heat to low, and simmer 10 minutes.
  • Add the shredded chicken, snow peas, brown sugar, fish sauce, and chopped green onions. Season with salt to taste and cook 2 minutes to heat through.
  • Stir in the spinach, chopped cilantro, and lime juice; cook just until the spinach wilts.
  • Toss the cooked rice noodles into the soup to combine. Adjust seasoning as needed and serve warm topped with chopped peanuts and the chopped red chili (or drizzle with sriracha).

Notes

  • Use low-sodium broth so you can control the saltiness.
  • Cook noodles just until tender to prevent them from getting mushy in the soup.
  • Substitute leftover cooked chicken if rotisserie is not available.
  • Add sriracha for extra heat if you prefer.