Yellow Curry Chicken Soup

Prep Time: 15 min
Cook Time: 35 min
Serves: 10

This delicious Thai-inspired soup is great any time of year, but is fantastic in the winter. The hint of coconut milk will help you forget the cold outside, while the spices used create comforting aromas in your kitchen. This makes a large amount of soup, but reheats well.


1 lb (0.5 kg) bone-in, skinless chicken breasts
4 cups (1 L) low-sodium chicken broth
1 tbsp (15 mL) lime juice
1/8 tsp (0.5 mL) nutmeg, ground
1/4 tsp (1.25 mL) turmeric
1/4 tsp (1.25 mL) cumin, ground
1/2 tsp (2.5 mL) sugar
2 Thai lime leaves, fresh or dried
12 oz (345 g) light coconut milk
1 pkg rice vermicelli
1 red pepper(s), sliced
2 cups (500 mL) baby spinach
10 sprigs cilantro, for garnish
1/2 cup (125 mL) peanuts, dry roasted, chopped
2 cups (500 mL) water


1 Pour chicken broth into a soup pot with a lid. Add water, lime juice, nutmeg, turmeric, cumin and sugar. Cover and bring to a boil.
2 Add skinless, bone-in breasts with lime leaves, cover again and poach 20 minutes or until chicken is cooked through.
3 Remove chicken from the soup and cool chicken. Remove and discard bones from chicken. Shred chicken breast and add back to the soup with the can of coconut milk.
4 Meanwhile, boil water in kettle and then pour into bowl to cover rice noodles and soak approximately 10 minutes. Drain and set aside.
5 Slice peppers in small strips. Add peppers and baby spinach to soup and heat gently for 5 minutes.
6 To serve, divide noodles between soup bowls. Ladle soup into each bowl and garnish with a sprig of fresh cilantro and a sprinkle of chopped peanuts (optional).