Thai Coconut Curry Chicken Soup

Prep Time:
Cook Time:
Serves: 4

Spinach and chicken breast and fresh ingredients give this coconut curry chicken soup flavor, texture, and a wealth of nutrients.


4 cups (1 L) water
1 – 250g pkg rice stick noodles
2 tbsp (30 mL) canola oil
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp (30 mL) red curry paste
2 tsp (10 mL) curry powder
1 tsp (5 mL) turmeric
1 tsp (5 mL) coriander
8 cups (2 L) chicken broth
1 tbsp (15 mL) lemongrass paste
2 sticks of fresh lemon grass
2 x 414 mL cans coconut milk
3 cooked chicken breasts, diced
1/2 cup (125 mL) chopped green onions
3 tbsp (45 mL) sugar
3 tbsp (45 mL) fish sauce
1 tbsp (15 mL) crushed red chili flakes
1 x142 g baby spinach
2 tbsp (30 mL) fresh cilantro leaves, use extra for garnish
2 limes (juice of ½ lime and rest to serve)


1 Prepare and measure all ingredients and place in small containers to readily add to soup pot.
2 In a medium pot boil 4 cups water.
3 In a large soup pot, heat chicken broth until it comes to a boil. Add paste or fresh lemongrass. If using fresh lemongrass, pull out sticks prior to adding the remaining ingredients. Keep hot until end of soup process.
4 Meanwhile, heat oil, add onion, garlic, red curry paste, curry powder, turmeric, and coriander. Cook 3-4 minutes until onions are translucent. Add sautéed mixture to chicken broth, along with coconut milk.
5 Add diced chicken, green onions, sugar, fish sauce, and red chili flakes, stirring to incorporate all ingredients.
6 Add noodles to 4 c boiling water and boil until noodles are tender (about 5 minutes). Drain and add to main soup pot.
7 Lastly, add baby spinach, cilantro leaves, and juice of ½ a lime. Cut remaining limes into wedges and serve soup with lime wedges.