Thai Coconut Curry Soup Recipe

Name: Thai Coconut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans premium coconut milk; 1 tablespoon Thai curry paste; 1 bunch cilantro roots, rinsed well; 2 chicken breasts, thinly sliced; 2 cups chicken broth; 1 carrot, shredded; 4 -5 fresh lime leaves; 2 stalks lemongrass, halved lengthwise, woody leaves removed; 2 tablespoons fish sauce; 2 limes zest and juice; 1 small knob frozen ginger; 1 handful bean sprouts; 8 ounces rice noodles; 1 bunch cilantro leaf, rinsed well; 2 -3 green onions, thinly sliced; salt or soy sauce

Servings: persons

2 (14 ounce) cans premium coconut milk
1 tablespoon Thai curry paste
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 -5 fresh lime leaves
2 stalks lemongrass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
1 small knob frozen ginger
1 handful bean sprouts
8 ounces rice noodles
1 bunch cilantro leaf, rinsed well
2 -3 green onions, thinly sliced
salt or soy sauce

1
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
2
Add the chicken and saute until the chicken is cooked through, about 5 minutes.
3
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
4
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
5
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

635

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 (14 ounce) cans premium coconut milk, 1 tablespoon Thai curry paste, 1 bunch cilantro roots, rinsed well, 2 chicken breasts, thinly sliced, and more.

Yes, Thai 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.

Thai Coconut Curry Soup

How did you like this recipe?

Frequently Asked Questions