Coconut Curry Chicken Soup Recipe

Name: Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Red Thai Curry Paste (or More Or Less On Your Heat Preference); 2 cans (14 Oz. Size) Coconut Milk; 1 cup Chicken Stock; 1 teaspoon Fish Sauce; 1 whole Red Bell Pepper, Sliced In 2-inch Strips; 1 cup Snow Peas; 1 cup Frozen Peas; 2 whole Bundles Vermicelli Noodles; 2 cups Cooked, Shredded Chicken; 1 pinch Coarse Salt; 1 whole Lime, Divided; 1/2 cups Sliced Scallions; 1 whole Green Or Red Chile, For Garnish (optional)

Servings: persons

3 Tablespoons Red Thai Curry Paste (or More Or Less On Your Heat Preference)
2 cans (14 Oz. Size) Coconut Milk
1 cup Chicken Stock
1 teaspoon Fish Sauce
1 whole Red Bell Pepper, Sliced In 2-inch Strips
1 cup Snow Peas
1 cup Frozen Peas
2 whole Bundles Vermicelli Noodles
2 cups Cooked, Shredded Chicken
1 pinch Coarse Salt
1 whole Lime, Divided
1/2 cups Sliced Scallions
1 whole Green Or Red Chile, For Garnish (optional)

1
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
2
Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
3
Add half the lime juice, stir and taste. Need more salt? Add it.
4
Serve soup garnished with scallions and chile pepper. Oh! And remaining lime wedges.
5
So good. And simple!

717

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3 Tablespoons Red Thai Curry Paste (or More Or Less On Your Heat Preference), 2 cans (14 Oz. Size) Coconut Milk, 1 cup Chicken Stock, 1 teaspoon Fish Sauce, and more.

Yes, Coconut Curry Chicken 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.

Coconut Curry Chicken Soup

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