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Thai Coconut Curry Chicken Soup

A fragrant, mildly spicy Thai-inspired coconut curry soup with chicken, vegetables, and rice noodles.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 6 oz pad thai rice noodles
  • 2 Tbsp olive oil or canola oil divided
  • 1 cup yellow onion finely chopped
  • 1 1/2 Tbsp garlic minced (about 4 cloves)
  • 2 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 red bell pepper sliced into small thin strips
  • 6 cups low-sodium chicken broth
  • 13.5 oz coconut milk 1 can, regular or light
  • 3 cups shredded cooked rotisserie chicken
  • 8 oz snow peas trimmed and halved crosswise
  • 2 Tbsp packed light-brown sugar
  • 2 Tbsp fish sauce
  • 1/2 cup green onions chopped
  • salt to taste
  • 5 oz fresh spinach about 4 packed cups
  • 1/2 cup fresh cilantro chopped
  • 2 Tbsp fresh lime juice
  • chopped peanuts for serving
  • 1 red chili pepper seeded and chopped, or substitute sriracha to taste

Instructions

  • Bring 4 cups of water to a boil in a large saucepan. Add the pad thai rice noodles and cook according to package directions (about 3–6 minutes). Drain and rinse under cold water; set aside.
  • Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the chopped onion and sauté about 3 minutes until softened.
  • Add 1/2 tablespoon oil, the minced garlic, curry powder, red curry paste, turmeric, and ground coriander. Sauté 1 minute until fragrant.
  • Add the remaining 1/2 tablespoon oil and the sliced red bell pepper; sauté about 1 minute.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Stir in the coconut milk, cover, reduce heat to low, and simmer for 10 minutes.
  • Stir in the shredded chicken, snow peas, brown sugar, fish sauce, and chopped green onions. Season with salt to taste and cook 2 minutes to heat through.
  • Add the spinach, chopped cilantro, and lime juice; cook until the spinach wilts, about 1–2 minutes.
  • Toss the cooked noodles into the soup to combine. Serve warm topped with chopped peanuts and chopped red chili pepper or a drizzle of sriracha.

Equipment

  • Large Saucepan
  • Large Pot
  • Cutting Board
  • Knife
  • Colander
  • Measuring Spoons
  • Measuring Cups

Notes

  • Use low-sodium broth to control saltiness.
  • Substitute sriracha for the red chili if you prefer a smoother heat.
  • Leftover rotisserie chicken works well to save time.
  • Adjust fish sauce and salt to taste at the end.