Chicken Coconut Curry Soup Recipe

Name: Chicken Coconut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces rice noodles; 1 tablespoon vegetable oil; 2 teaspoons vegetable oil; ¼ cup thai yellow curry paste; 1 tablespoon thai yellow curry paste; 4 cups chicken stock; 1 (14 ounce) can unsweetened coconut milk; 1 lemon; 2 chicken breasts, boneless, skinless; 2 teaspoons soy sauce, low sodium; 2 tablespoons fresh lime juice; 2 teaspoons sugar; salt and pepper; 1 large shallot, thinly sliced; basil leaves; English cucumber

Servings: persons

10 ounces rice noodles
1 tablespoon vegetable oil
2 teaspoons vegetable oil
¼ cup thai yellow curry paste
1 tablespoon thai yellow curry paste
4 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
1 lemon
2 chicken breasts, boneless, skinless
2 teaspoons soy sauce, low sodium
2 tablespoons fresh lime juice
2 teaspoons sugar
salt and pepper
1 large shallot, thinly sliced
basil leaves
English cucumber

1
Prepare noodles according to package directions.
2
(I boil water and soak noodles for approx 10 min).
3
Pound chicken to an even thickness (approx 1/2 inch works well).
4
Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
5
Add chicken and toss to coat.
6
Refrigerate for approx 30 minutes.
7
Heat 2 tsp oil in med saucepan over med heat.
8
Cook curry paste, stirring, until fragrant (1 to 2 minutes).
9
Whisk in stock.
10
Raise heat, and bring to a boil.
11
Whisk in coconut milk.
12
Cook just until hot (do not boil).
13
Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
14
To serve, divide the noodles into 4 bowls.
15
Add soup.
16
Slice chicken on the diagonal and place in bowls.
17
Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.

832

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 ounces rice noodles, 1 tablespoon vegetable oil, 2 teaspoons vegetable oil, ¼ cup thai yellow curry paste, and more.

Yes, Chicken Coconut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Coconut Curry Soup

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