- 3 tbsp Red Thai curry paste
- 2 (14 oz) cans Coconut milk
- 1 cup Chicken stock
- 1 tsp Fish sauce
- 1 Red bell peppersliced into 2-inch strips
- 1 cup Snow peas
- 1 cup Frozen peas
- 2 bundles Thai bean glass sheet noodles
- 2 cups Chickencooked and shredded
- 1/2 cup Scallionssliced, for garnish
- 1 Green chilisliced, for garnish (optional)
- Lime juiceof 1 lime
- Coarse saltto taste
Coconut Curry Chicken Soup
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?
Steps to make Coconut Curry Chicken Soup
Cook the curry paste
Stir in coconut milk, chicken stock and fish sauce
Add the vegetables, noodles and chicken
Boil and simmer
Squeeze in some lime