Coconut Curry Chicken Soup
I eat soup like it’s going out of style, so I get really excited when I come across a new recipe that sounds intriguing.
I was searching for something similar to Tom Kha Gai, which I love, but always feel is just a tad too thin to be considered a meal. That’s when Cooking Light saved the day with their absolutely delicious Coconut Curry Chicken Soup (once you add the fat back in). Ahem.
Actually, their soup is pretty much perfection as is and would be super healthy without the full fat coconut milk, but I’m more of the live dangerously type. I made some slight modifications to their recipe to suit my taste, but the original recipe is fantastic, even you decide to stick to it word for word.
What I like about the soup is the rich coconut flavor, the subtle heat and spice from the red curry paste and the noodles, of course. The snow peas give it a fresh element and add tons of texture to the dish as well. It’s hearty, without being heavy and is really a year round soup, assuming you’re like me and can eat soup no matter what the weather is like outside.
Tried this before or have a suggestion? Leave a comment below!
Coconut Curry Chicken Soup
- 4 cups water
- 1/2 pound snow peas, trimmed (Optional: cut in half crosswise)
- 1 package mai fun noodles (thin rice noodles)
- 1 tablespoon neutral oil (peanut, canola, etc)
- 1/4 cup thinly sliced shallots
- 2 teaspoons red curry paste
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 (13.5-ounce) can coconut milk
- 2 1/2 cups shredded cooked chicken breast (about 1 pound)
- 1/2 cup chopped green onions
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1/2 cup chopped fresh cilantro
- 4 small hot red chiles, seeded and chopped
- Lime wedges, for serving
Bring a pot of water to a boil and blanch snow peas for 30 seconds. Remove from pot and place pea pods in serving bowls. Cook noodles according to package directions. Serve cooked noodles in individual bowls with the snow peas. We bring a pot of water to a boil, turn off the water and then cook the noodles in the water for a couple of minutes. However, noodles cook differently depending on the brand. I’m a fan of Dynasty noodles.
Heat oil in a large dutch oven or pot. Add shallots, red curry paste, curry powder, turmeric, coriander and garlic to the pot; sauté for 1 minute, stirring often to prevent burning. Add chicken broth and bring to a boil. Add coconut milk, reduce heat and simmer for 5 minutes. Add chicken, onions, sugar, and fish sauce and cook for 2 minutes. Taste soup and season with a pinch or two of salt (sea salt or kosher salt), if needed. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.