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–+ servings
red coconut curry soup in a bowl topped with cilantro and lime

Curry Soup

This fragrant curry soup is made with Thai red curry paste, chicken, noodles, and aromatics like ginger and garlic. Easy and not too spicy!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4 servings
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Ingredients
  

  • 1 tablespoon canola or avocado oil or grapeseed oil or similar neutral cooking oil
  • 1 red bell pepper diced into ¼-inch pieces, about 1 cup
  • 2 carrots diced into ¼-inch pieces, about 1½ cups
  • 2 tablespoons minced fresh ginger from about a 2-inch piece
  • 2 garlic cloves minced, about 2 teaspoons
  • 4 green onions minced, white and green parts divided
  • 4 tablespoons Thai red curry paste 1 4-ounce jar from Thai Kitchen
  • 4 cups low-sodium chicken broth
  • 2 small chicken breasts about 1 pound
  • 1 15-ounce can light coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 6 ounces thick rice noodles sometimes called stir-fry or pad thai noodles
  • 1 lime juiced—about 2 tablespoons—plus additional wedges for serving
  • Chopped fresh cilantro or Thai basil

Instructions
 

  • In a Dutch oven or similar large pot, heat the oil over medium heat. Add the bell pepper and carrots and cook, stirring occasionally, until starting to soften, about 5 minutes.
    Vegetables cooking in oil for curry soup
  • Add the ginger, garlic, white parts of the green onions, and curry paste and cook, stirring constantly, for 1 to 2 minutes, until fragrant and the paste starts to darken.
    Vegetables and curry sauce cooking in Dutch oven
  • Add the chicken broth and increase the heat to high to bring to a simmer. Add the chicken breasts, then adjust the heat so the broth simmers gently. Partially cover the pot, and cook until the chicken is cooked through and registers 165°F on an instant-read thermometer, 12 to 15 minutes. Transfer it to a bowl and shred with two forks, or transfer to a cutting board and chop into bite-sized pieces.
    Broth added to pot for curry soup
  • Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain.
    A metal colander filled with freshly cooked, drained thin white noodles against a gray textured surface. The colander has two handles and a pattern of small openings.
  • Return the chicken to the pot. Stir in the coconut milk, soy sauce, and lime juice. Return to medium heat to warm through.
    A pot of curry soup with shredded chicken is simmering. The soup has a reddish-orange broth with visible spices and some oil on the surface. It's placed on a gray countertop.
  • Divide the noodles between serving bowls and ladle soup on top. Garnish with reserved green onion tops and cilantro. Serve with lime wedges on the side.

Notes

  • TO STORE: Store the noodles and broth separately in the refrigerator for 3 days (if you store them together, the noodles get super soggy and drink up all of the soup). If possible, I like to cook fresh noodles and serve the leftover broth with those. The broth is also delicious with rice.
  • TO FREEZE: If possible, I'd avoid freezing as coconut-milk based soups do not always freeze well. If you must, freeze it without the noodles, then cook fresh noodles when ready to serve.

Nutrition

Serving: 1(of 4)Calories: 494kcalCarbohydrates: 51gProtein: 32gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 72mgSodium: 681mgPotassium: 885mgFiber: 3gSugar: 5gVitamin A: 8547IUVitamin C: 48mgCalcium: 71mgIron: 2mg
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