coconut curry chicken soup recipe

Ok so I am super sucky at taking food pics… This one turned out particularly bad, I think because I was STARVING and I just kinda hovered over my bowl with my cell phone and clicked a very quick pic before devouring my soup..lol. I have so much respect for all the food bloggers out there that make all this crazy good-looking food and take amazing pictures of it. I don’t seem to have the patience for it. I just want to CHOW when my foods ready.

This recipe is to . die . for! It is so super good and even better the next day.  It’s only as spicy as you want it to be and you could jazz it up by adding all sorts of different veggies.  We had a bad string of cold, rainy days here and this seemed like the perfect  meal to warm up with. Try it out, I bet you’ll love it too.

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coconut curry chicken soup recipe

Ingredients:

  • 2 14 ounce cans coconut milk (You can use light to lessen the calories)
  • 1 heaping Tablespoon Thai curry paste (yellow, red, or green depending on how spicy you want it)
  • 2-3 chicken breasts, thinly sliced
  • 2 cups chicken broth
  • 1 carrot, shredded
  • 2 stalks lemon grass (cleaned and split lengthwise)
  • 2 tablespoons fish sauce
  • 2 limes zest and juice
  • 2-3 tbls fresh grated ginger
  • a handful bean sprouts
  • 8 ounce package rice noodles
  • 1 bunch cilantro leaves, rinsed well
  • 2 or 3 green onions, thinly sliced
  • a sprinkle or two salt or soy sauce

Instructions:

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.

Add the chicken and sauté until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can and all the contents of the second can along with:  the chicken broth, carrot, lemon grass, fish sauce, ginger and lime zest and juice. Simmer for 20 minutes or so.

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.

Stir in 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.

ENJOY!!

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Comments

  1. Becky Schollian says:

    YUM Jeanna!! I love curry soup. Actually I love soup period!! I can eat soup all year round. This looks so delicious. I will be adding this recipe to my Rolodex!!

    • I was kinda scared to make this stuff at first… i thought for sure it would be lacking in flavors, but NO, SO good! And its pretty hearty while still being light. I ate 2 bowls of it back to back..lol. Its really good, and heats up like a dream the next day even with the noodles. A definate keeper 🙂

  2. Maria Iemma says:

    Gosh, this soup sounds delicious. I love to make a big pot of soup and then have it for lunch during the week.

  3. Robin R says:

    I am not familiar with curry but I LOVE coconut! I will have to try this.

    What is it about certain food combinations that are just MFEO? Made for each other! LOL Like peanut butter and coconut. I would LOVE a soup made from those two things! I love thai noodles with that sauce, so moving on to a soup only seems natural right? I also make a simple glaze of water and powdered sugar, shmear it on a peanut butter cookie, then sprinkle with flaked coconut. YUMMM!

    Thank you for sharing this unique recipe, sounds good!

    Robin R

    • I am a coconut junky as well.. LOVE the stuff and the smell. A huge favorite for me. I go through multiple liters of coconut milk every week. Its good in everything!

  4. Becky Schollianb says:

    OMG Jeanna I made this soup for the family last night and they loved it!! My 5 yr old G’son actually licked his bowl clean…no joke!! Thanks so much this wads incredibly delicious & simple to prepare. Keep’em com’in!!

    • yay! A winner. I really liked it too, and it is such a bonus when kids will eat it. I hang on tight to any recipe I have that my kids will both eat, thats like gold around here..lol

  5. Sharon Siqueiros says:

    This sounds delicious!! looks pretty easy to make too, thanks for sharing the recipe!!

  6. This is really out of my comfort zone. People do seem to like it. I guess I might try it. Thanks!

  7. made it! sooo delicious

    love the combination

    thanks for the recipe!!

  8. Gail Williams says:

    I love anything with coconut in it. I love awesome soups, too This recipe will get me out of my rut in making soups. Curry is definitely different for me but I am willing to experiment all in the name of fabulousness!

    • This stuff is very good, and you can add as much or as little curry as you like. Taste it as you go, and decide. Start with yellow curry if you are looking for a milder flavor.

  9. This soup looks sublime.No wonder you did,t have time to take a picture.I get hungry just reading all the yummy ingredients in it.

  10. natalie nichols says:

    This sounds like something I need to try for my little family.

  11. Anissa says:

    Ooh I love coconut curry! This looks yummy!

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