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Coconut Curry Chicken Soup
This Coconut Curry Chicken Soup is hearty and healthy. It's light, full of great ingredients, and most importantly - delicious! Once you've gathered all your ingredients, this soup comes together in about 30 minutes.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- saucepan
- bowl
- pan
📝 Preparation Steps
1
Sauté
2
In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for ⏱️ 1 minute, stirring constantly.
olive oil2 tablespoonslarge onion (thinly sliced)1/2cup green onions (chopped)1/2red curry paste (found in ethnic aisle of grocery stores)2 teaspoonsgarlic (minced)2 cloves
3
Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for ⏱️ 5 minutes.
chicken broth (regular)6 cups
4
Simmer
5
Add chicken, green onions, sugar, and fish sauce, and simmer ⏱️ 2 minutes. Add salt and pepper to taste. Cover and keep warm.
large onion (thinly sliced)1/2cup green onions (chopped)1/2sugar2 tablespoons
6
Boil
7
Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil.
8
Cook
9
Add peas and cook for ⏱️ 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
10
Boil Noodles
11
Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
12
Serve
13
Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately.
Nutrition Facts
calories
521 kcal
fat Content
21.3 g
serving Size
1 serving
fiber Content
11.5 g
sugar Content
6.9 g
sodium Content
1557.4 mg
protein Content
33.5 g
cholesterol Content
60.1 mg
carbohydrate Content
51.4 g
saturated Fat Content
12.9 g
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