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Coconut-Curry Chicken Soup


Serving size 2 cups

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  • 4 cups water
  • 3 cups fresh spinach leaves
  • 1/2 pound snow peas, trimmed and cut in half crosswise
  • 1 (5.75 oz) package pad thai noodles (wide rice stick noodles)
  • 1 TBS canola oil
  • 1/4 cup thinly sliced shallots
  • 2 tsp red curry paste
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 2 garlic cloves, minced
  • 6 cups fat-free, lower sodium chicken broth
  • 1 (13.5 oz) can light coconut milk
  • 2 1/2 cups rotisserie chicken, shredded
  • 1/2 cup chopped green onions
  • 2 TBS sugar
  • 2 TBS fish sauce
  • 1/2 cup chopped fresh cilantro
  • 1/4 tsp crushed red pepper
  • lime wedges - optional


Servings 7


Step 1

Bring 4 cups of water to boil in a large sauce pan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.

Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan;reduce heat, and simmer 5 minutes. Add chicken mixture over noodle mixture in bowl. Stir in cilantro and chilis. Servce with lime wedges, optional

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