Coconut-Curry Chicken Soup

Coconut and curry flavors make this Thai dish a reader favorite. Snow peas, spinach, and chicken breast give the soup flavor, texture, and a wealth of nutrients.

Yield: 7 servings (serving size: 2 cups soup and 1 lime wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 7.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.3g
  • Carbohydrate: 30.9g
  • Fiber: 2.4g
  • Cholesterol: 62mg
  • Iron: 3.2mg
  • Sodium: 841mg
  • Calcium: 78mg

Ingredients

  • 4 cups water
  • 3 cups fresh spinach leaves
  • 1/2 pound snow peas, trimmed and cut in half crosswise
  • 1 (5 3/4-ounce) package pad thai noodles (rice stick noodles)
  • 1 tablespoon canola oil
  • 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 fat-free, lower-sodium chicken broth {Check for Gluten}
  • 1 (13.5-ounce) can light 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 (such as Thai Kitchen)
  • 1/2 cup chopped fresh cilantro
  • 4 small hot red chiles, seeded and chopped
  • 7 lime wedges

Preparation

  1. 1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
  2. 2. Heat canola oil in pan over medium-high heat. Add shallots and next 5 ingredients to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
Note:

You can substitute 1/4 teaspoon crushed red pepper for the hot red chiles, if you'd like.

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