This Coconut Curry Chicken Soup is a delicious way to use up leftover cooked chicken. I don’t think I’ve ever loved a soup more. I really love Thai flavors and this soup has it all – the Thai curry paste (of course!) but also the fish sauce and the lime juice. Lime is one of the cornerstones of Thai cooking and lime juice is present in so many Thai recipes. In this soup, lime juice gives a sharp, sour and zesty flavor that I just love and I’m sure you will too!
This soup couldn’t be easier to whip up – I simply cook off curry paste with some coconut milk. I use a store-bought paste but you can make your own if you have time. Then I make the soup base with more coconut milk, chicken stock and fish sauce. I follow this by adding veggies like snow peas, red pepper and frozen peas but you could add different veggies if you prefer. I love simplicity in the kitchen and this recipe is it – it’s super quick and all the magic happens in one pot so less wash-up too!
To make the Coconut Curry Chicken Soup, you will need the following ingredients:So, how do you make Coconut Curry Chicken Soup?
Place the curry paste and ¼ cup of coconut milk in a large pot and whisk it until smooth while cooking it over a medium-high heat.
Stir in the remaining coconut milk, chicken stock and fish sauce.
Add the red bell pepper, snow peas, peas, sheet noodles and chicken and season with salt to taste.
Once the soup has come to a boil, turn the heat down and simmer on medium for around 10 minutes or until the noodles have softened.
Add the juice of half the lime. Stir and taste. Adjust the lime and seasoning if necessary.
Serve the soup in large bowls with a chili pepper and scallion garnish.
This Coconut Curry Chicken Soup makes a slurp-tastic lunch or dinner! It is healthy, hearty and very filling. Try it soon and come back to leave a review.
Well done! Verified!
Spicy Recipes
