Recipe
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.
Contributed By: Alberta Chicken Producers
Ingredients
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)
Instructions
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.