My husband who has always claimed to not like curry said he would rate this dish a 10 out of 10. This is a new favorite of ours and we plan to serve it to our friends. I also added the spinach in towards the end of cooking. Will be come a regular addition to my meal planning. I didn't have any red curry paste so I just omitted it from the dish. He made it exactly according to the instructions and it was delicious - unique flavors and a nice level of spice - hot but not too hot. :). Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs. Serve with lime wedges. This was an outstanding recipe. Return the chicken and its juices to the soup, along with the coconut milk and lime juice. I recommend the Thai Kitchen brand. Lower the heat to medium-low; cover the pot and gently . Had to add salt and I would go with the full fat cocoanut milk next time. The only change that I made was using kale instead of spinach. Season with salt & pepper as needed. Skim off fat; stir in cooked rice. Wow! In a large soup pot combine the chicken stock, coconut milk, ginger, lemongrass, curry paste, sugar and onion and bring to a boil. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Stir well. I believe this may be the next winner of my office's annual soup/chili challenge. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. I love this recipeI've made it at least 5 times. Cook on low until the chicken is thoroughly cooked. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Step 1: Sear Chicken. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. The sweet potatoes, carrots, red peppers, chicken, spinach, cilantro, and coconut milk broth combine to form an AMAZING soup!! This is such an excellent, flavorful and easy recipe. Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli. My family loved it. Sear chicken in the skillet until golden brown and done. There arent any notes yet. I'll definately make again- good for lunch or a first course. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Nutrition Facts Increase heat to medium-high and bring to a boil. I have tried making a similar soup a few times, but it has never come out just right. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Pour in reserved chicken broth, coconut milk, and bouillon cubes. Directions Place the first 9 ingredients in a 4- or 5-qt. Excellent recipe. I also add chili oil to make it a little spicier. Was a little more subtle in flavor than I'd like, but had quite a kick to it (I used thai green chiles). Absolutely awesome soup--wonderful blend of flavors!! Instructions. The whole family loved it; will make again. I realize this isn't an Asian ingredient but does provide me with a little extra protein and goes well in the soup. Made this soup with no substitutions and it was great! In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Might add a little more broth next time. boneless skinless chicken thighs, cut into 1" pieces Juice of 1 lime Cilantro leaves, for garnish Chili oil, for garnish (optional) Directions. Wouldn't change a thing otherwise. Remove chicken from the pot, cut off meat from bones, and dice. I chose to stir fry my veggies.red pepper strips, sliced baby bella mushrooms, carrot sticks and snow peas. I have made it with both chicken and tofu. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. (-) Information is not currently available for this nutrient. I would def. pound snow peas, trimmed and cut in half crosswise, 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles), 6 cups fat-free, less-sodium chicken broth, 2 cups shredded cooked chicken breast (about 1 pound), 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper. And I use the full amount of seasoning for half the recipe. Oh my goodness was this recipe GOOD! Fantastic soup - filling and healthful. OH MAN this soup is delicious!! Added a little extra curry paste, added an extra garlic clove, used the red pepper flakes instead of chilis (less spicy), and added a couple tablespoons of low-sodium soy sauce at the end to make it a little saltier. Cook, stirring often, until mixture browns slightly, 3 to 5 minutes . Cooking Light may receive compensation for some links to products and services on this website. Add the coconut oil, onion, garlic, and cook for 5 minutes until the vegetables begin to soften. Followed the recipe completely except for using full fat coconut milk and sriachi sauce in place of the peppers. After few minutes of stirring add curry powder, salt, pepper, turmeric and red paprika powder, pinch of cinnamon and garlic and stir until . Remove vegetables from pan with a slotted spoon; place in a large bowl. Normally, my husband isn't crazy about soup, but with this meal, he was licking the bowl..that is how good it is!! Cover the slow cooker and cook on. This recipe is great. Used drained frozen spinach and a bit more broth. Do not brown; reduce heat if necessary. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. Fresh & light. Pad Thai noodles (wide rice stick noodles), 6 cups fat-free, less-sodium chicken broth, 2 1/2 cups shredded cooked chicken breast. Add the curry powder and stir well, cooking for 3-4 minutes more. Heat oil in pan over medium-high. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Add the potatoes, sweet potato, and carrots. Ingredients 1 tablespoon olive oil 1 pounds boneless skinless chicken breast, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 3 garlic cloves, minced 1 red bell pepper, diced 1 onion, diced 3 tablespoons red curry paste 1 tablespoon freshly grated ginger 6 cups low sodium chicken broth 1 13.5-ounce can coconut milk Stir in red curry paste, ginger and garlic until fragrant, about 1 minute. They add a whole new level of flavor. Don't let the garlic burn or brown. In a soup pot place coconut milk, chicken broth, salt, cilantro, mushrooms, and fish sauce. I typically use a rotisserie chicken for things like this but got to the store too late so I poached some thin sliced chicken breasts in chicken broth instead. The Pho bar where I normally buy green curry soup has been closed for remodel this year and I have been dying for some! Serve with lime wedges. Will make it again and try it with fish instead of chicken. This is an amazing soup! I made this without the red pepper and it had a great spicy Thai flavor. The flavors weren't super strong, so don't expect blow-you-out-of-the-water spice or flavor, if you like strong flavors like we do, but this was our 1st CL hit in a long time in terms of a weeknight meal. My husband and family could not stop raving; such rich flavor and yet easy to make. Add bell pepper and cilantro and simmer an additional 3 minutes. Opt out or contact us anytime. Ate leftovers the next day cold - would be an ideal way to serve for summertime! Put it this way, it makes a TON and my boyfriend and I polished off the whole batch in one week. Add 1/2 Tbsp coconut oil to hot pan, wait until oil is hot and add shrimps. This soup was SO yummy and very easy. Add the chicken back to the pot, followed by the chicken broth, coconut milk, diced tomatoes, soy sauce, fish sauce, brown sugar, salt, pepper and bay leaf. Heat coconut oil in a separate pot over medium heat. STEP 3: Add chicken broth and coconut milk and bring to a boil. Made this tonight and my husband and I both liked it. I would have liked more veggies, maybe some chopped carrots or broccoli. Heat on medium for about 20 minutes. Add noodles to pan; cook 3 minutes. It would be just as good w/ tofu instead of chicken and you could leave out the noodles and add more veggies too, like red or green peppers. Taste for yourself though, because there are obviously a lot of people that disagree with me! Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Test to ensure the noodles are ready (it may vary depending on brand, but most rice noodles will be cooked by now). Serve with lime wedges. ** Nutrient information is not available for all ingredients. Have made this many times, and it's always good. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Added the spinach, snow peas at the same time as the coconut milk, added sliced white mushrooms, too. I made the recipe as written, but used a rotissery chicken. Wonderful recipe. Easy recipe to modify and make your own. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes. Tasted just like thai restaurant. Simmer. Heat canola oil in pan over medium-high heat. 55+ Easy Dinner Recipes for Busy Weeknights. Copyright 2022 Meredith Corporation. Healthy and easy. Next time I will do the same except I will increase the spices as I do with almost every CL recipe I make. Remove vegetables from pan with a slotted spoon; place in a large bowl. Also used no-chicken broth and a combination of Morningstar chicken strips and tofu for a vegetarian soup. Loved the flavors and the recipe! This soup is fantastic. JUMP TO RECIPE Pro tip Keep the soup and noodles separate. Add coconut milk to pan; reduce heat, and simmer 5 minutes. This recipe is a keeper! I love curry, especially coconut curry. Rinse and drain. Tone down the chile paste if you don't like really hot food. Super easy to put together too. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. It was extremely complicated, required a lot of extra ingredients that most don't typically have on hand, and the flavor was bland and one dimensional. Its a little time consuming but definitely recommend it to anyone wanting to try something different from just plain old chicken noodle soup. :-(. Left out peppers because we don't like a lot of spice and cut down sugar to 1 tablespoon after reading other comments, but otherwise kept recipe the same. Tips from the Pillsbury Kitchens tip 1 Excellent , Delicous ,Flavorful ! Add in the coconut milk and stir until creamy and heated through. Pour chicken mixture over noodle mixture in bowl. I recommend using half the amount of snow peas and not pre-cooking them, to retain texture. We don't like very hot dishes and this was perfect. Your photo is being processed. Add noodles to pan; cook 3 minutes. I have made this twice now. It has been near a year since I attempted it, and I have never made a second attempt that is how horrible the experience was. This soup was really good and satisfied my craving for curry soup. Step 5. Taste and season as needed with salt and black pepper. Turn the heat to medium-low, cover the pot, and simmer for 30 minutes or until the chicken is completely cooked through. Leftovers the 2nd night were significantly more flavorful. Stir until spinach has wilted and is tender, about 1 to 2 minutes. With all the rave reviews, I really thought this was going to be off the charts awesome, but it was just average. Sprinkle in the curry powder, 1 teaspoon salt, and half of the sugar. this link is to an external site that may or may not meet accessibility guidelines. Heat to boiling over medium-high heat. Add minced garlic, flour, curry powder, and garam masala and cook for another 1-2 minutes. Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours. Reduce heat and simmer for two to three minutes while stirring occasionally. Whisk these two ingredients together until the curry paste dissolves completely. Stir in cilantro and chiles. This was amazing! Step 4: Shred the chicken. Sprinkle 1 teaspoon curry spice powder and teaspoon salt over the chicken and toss to coat. The only change I made was to substitute minced red onion for the shallots. The first thing you want to do is heat up a large soup pot over medium-high heat. Add the curry powder and garlic powder and stir into the vegetables. I love this soup but did make it a little differently. Drain; add noodles to spinach mixture in bowl. ETA: this review was based on the 1st night. Let cook for 5 minutes. The flavor had depth and were balanced. I didn't change a thing and it was OUTSTANDING. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Will make this over and over. Be the first to leave one. I used sugar snap peas and parboiled them in the water for the noodles. Next time I think I'd add more curry past to make it spicier. Stir in curry paste until completely dissolved. Toss in the spinach and snow peas during the last 30 seconds. 2 weeks ago dixiesewing.com Show details . Add onions and red pepper and cook for 2 to 3 minutes, until slightly softened. Copyright 2022 Meredith Corporation. That made more sense to me. Step 1- Saute aromatics: Heat a large saucepan on medium-high heat. Place lentils, broth, curry powder and garlic in a Dutch oven. I know this is a cooking light magazine trying to lighten up the fat calories, however the soup is calling out for more coconut! I didn't have any shallots on hand and used regular onions instead. I added more curry paste for a spicier flavor and tripled the garlic. You can add red bell peppers, mushrooms, or bok choi--or just make it as is. 5 stars! Then, add the remaining coconut milk, the chicken stock, and the soy or fish sauce. When ready to eat, I put a bunch of fresh spinach in the bowl, poured the hot broth on top to wilt. My youngest, ate the meal without a fuss or bride, whereas my husband and eldest couldn't help themselves to seconds and thirds. especially if you like Thai. To streamline the recipe a bit, I did not precook the rice noodles, spinach or snow peas before hand. Add the lime leaves, chiles, garlic, ginger and lemongrass. This recipe most definitely lives up to the dozens of 5 star reviews - it is incredible! In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Pour coconut milk over the chicken and add the carrots, zucchini, bell pepper, water chestnuts, and red pepper flakes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add oil, and onions, and cook for 3-4 minutes. I would add a little more chicken or noodles because the broth seemed to overwhelm the rest of the ingredients. Heat oil in a medium pot over medium heat. Simmer for 5 minutes. Recipe Instructions Combine water and chicken in a large pot over medium-high heat. Great blend of flavors and filling given that one serving is 2cups! The lime is essential too! Submerge the chicken breast in the sauce, making sure that both sides get coated. Next time around I will do everything as directed except for the cilantro. This was so delicious. My family LOVED this soup, my husband and I fought over who would get to take the last container of it to work for lunch. It does require some ingredients you might not have in your pantry such as the curry paste and/or fish sauce, but it's well worth the expense to purchase those since you DEFINITELY will want to make this again! As the oil shimmers add the chopped Onions, Garlic and Ginger. 2 Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Think a little extra fish sauce and lime juice may help to add more depth to it. Save yourself some time and cook the noodles in the pot after you add the chicken broth & coconut milk. Step 2 Add. Good balance of spicy and sweet. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. along with the onions in a few tbs of butter in a good skillet (like cast iron), until a nice carmel-brown color starts to develop. Thai Basil Chicken with Coconut Curry Sauce, Curried Chicken Soup with Chickpeas and Cauliflower. Rince, drain and pat dry shrimps. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. I soaked the rice noodles in hot water and just added everything into the pot before the last 2 minute simmer. delicious!! Only trouble I had was that my noodles got soggy while they were sitting. Overall, delicious! I did substitute 1 lb. Great recipe. No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. Simmer for 10 minutes. I added lemongrass for a nice Thai feel and just to change it up I made it with shrimp and vegetable broth. Passing this one on to family and friends! Add the chicken, mushrooms and fish sauce. Divide noodles into large soup bowls. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. It was my first time using commercial red curry paste - it won't be my last! It was very easy and quick to prepare. This is the best thai soup I've ever tasted. It wilted the rest of the way down after I poured the soup mixture over). Complex flavors that work together so well. Saut onion, adding more oil if necessary, until tender. We loved this. Got my hubby's highest rating. We will definitely make it again and would not hesitate to serve to guests or for a special occasion. Bring to a boil Medium Recipes 177 Show detail Preview View more Really great soup. Add cup water when the chicken is almost done. Then added the veggies and precooked noodles. Mix in cooked chicken then bring to a simmer for 15 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. My new favorite soup. Truly AMAZING!!! Stir tomato into onion mixture in Dutch oven. This is a wonderful tasty recipe. Pass limes and sambal at the table. This soup did the trick. To take this recipe from a 2 to a 10, do the following: Double your spices. Add curry paste, brown sugar, chicken, rice, and . This was a quick, easy soup that we made on a weeknight. Ingredients 1 pounds boneless, skinless chicken breast, cut into bite-size cubes 6 teaspoons curry powder, divided teaspoon salt, divided 2 tablespoons coconut oil or canola oil, divided 1 large yellow onion, chopped 1 tablespoon chopped garlic 1 14-ounce can "lite" coconut milk 1 14-ounce can reduced-sodium chicken broth This will be a permanent meal in my housenot hard and OH so yummy!! Will make again! Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. NYT Cooking is a subscription service of The New York Times. I saw all the great reviews and tried this soup. 1 398 ml. Add chicken and carrots and simmer for about 10 minutes, or until carrots are tender. Low in fat, but very satisfying. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Featured in: From Asia, Rapture in a Bowl, 750 calories; 40 grams fat; 23 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 36 grams protein; 1381 milligrams sodium. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Instructions. Quick & easy, full of flavor, love it! Substituted the rice noodles for shirataki noodles to drastically cut the calories. STEP 2: Stir in the fish sauce, red curry paste and shredded chicken. Step 2 Heat canola oil in pan over medium-high heat. Add bell pepper, then shrimp or chicken. Its now one of my favorite soup recipes. Amount is based on available nutrient data. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Add the sliced onion, minced garlic, and minced ginger. Yum, yum, yum! Also I used sriacha sauce instead of the red pepper or chiles to add some more heat and it was perfect. Here, a combination of coconut milk and half-and-half is used to balance the broth. Stir in cilantro and crushed red pepper. It should not be considered a substitute for a professional nutritionists advice. Super good recipe! Sear those chicken thighs (which *don't* have to be skinless!) Pour in reserved chicken broth, coconut milk, and bouillon cubes. Cooking Light is part of the Allrecipes Food Group. Snow peas, spinach,and chicken breast give this 5-star Coconut-Curry Chicken Soup flavor, texture,and a wealth of nutrients. See our Privacy Policy. If it doesn't appear after 10 minutes, try refreshing the page. MyRecipes.com is part of the Allrecipes Food Group. Very nice! Definitely good for a little something different for dinner, though. Stir in lime juice then serve over cooked noodles and garnish with cilantro, green onions, and peanuts! can of full fat coconut milk 2 cups chicken broth 2 cups water 2 chicken breasts 4 cups spinach torn into pieces Instructions In a soup pot, heat butter and olive oil over medium low heat. This was truly delicious! The sweetness of the coconut milk offset by the spiciness of the curry was amazing. I used different noodles, but otherwise followed the recipe exactly. Add the garlic and ginger; stir to coat everything with the oil. Next time I will increase the chicken for my husband. Stir in curry paste until completely dissolved. I used regular coconut milk instead of light because i wasn't paying enough attention when I went to the grocery. It was just a yummy soupand one that was a little tricky to eat in my opinion. 1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces 1 tablespoon curry powder 2 teaspoons garam masala 2/3 cup frozen peas 1 (15-ounce) can full-fat coconut milk (or half and half) sea salt and freshly-cracked black pepper, to taste Instructions Saut the veggies. I could have Thai iced tea accompanied with a bowl of coconut curry for every meal, but this recipe was not up to par. I used cauliflower and carrots as I couldn't get spinach when I wanted to make it, and I think I used a little less chicken that it called for. * Percent Daily Values are based on a 2,000 calorie diet. Hot, sweet, savory. The only change that I made was using "no noodle" low carb noodles for me and regular pad Thai noodles for the guysdelicious!!!! Great, great soup!!! I added an EXTRA tablespoon of curry powder. Great comforting flavor and perfect to curl up onto the couch with. Monnie Norasing, Mansfield, Texas, Coconut Curry Chicken Soup Recipe photo by Taste of Home. I followed the recipe to the letter and bought all the additional ingredients that I usually dont have. I doubled the spices including the curry paste. I take this to work sometimes as leftovers and have had multiple folks ask for the recipe just based on the smell. Simmer 10 minutes or just until chicken is cooked through, stirring occasionally. Add chicken broth to pan, and bring to a boil. the flavors are great. pkg. I am astonished that this recipe showed up under "quick and easy" recipes. Quick Coconut Curry Soup Recipe Pillsburycom Recipes . Get recipes, tips and offers in your inbox. Add chicken; cook and stir 3 minutes or until chicken is no longer pink. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; saut 1 minute. Stir in kale until wilted and tender. Instructions. I also added edamame. Ingredients 3 tablespoons coconut or olive oil Lower the heat to low and add in the curry powder, red curry paste, and coriander. Return chicken to pot with onions. Taste broth and adjust seasonings with salt and sugar. As my husband said, it is definitely a soup for company. I also added mushrooms to bulk it up a bit. Prep Time: 10 mins Cook Time: 1 hr 25 mins Total Time: 1 hr 35 mins Ingredients 1 tablespoon olive oil 1 medium yellow onion, diced 1 medium carrot, halved lengthwise and sliced (about 1 cup) 3 cloves garlic, minced I was so disappointed! The only thing I do differently is I add yellow curry or red curry to the soup while its simmering, it adds a nice kick to it. Would also be good with shrimp instead of chicken. Offers may be subject to change without notice. In a mixing bowl, combine chicken, lemon juice, and curry powder. Excellent! Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Even with the spice my 9 YO gave it 2 thumbs up. I added some shredded carrots as I had them on-hand and upped the red curry paste just a tad since I love spice. Add the garlic and ginger and saut until fragrant, about 1 minute. This was an Excellent Soup! Everybody understands the stuggle of getting dinner on the table after a long day. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. This is one of the best recipes I have ever made from Cooking Light..and I've made so many over the years. Heat oil in a large stockpot over medium-high heat. I look forward to makng it again and trying some other veggie combos. This was absolutely amazing. Meanwhile, prepare noodles according to package directions. Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. 4 stars is an excellent review for me so don't read anything into not rating this recipe higher. Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Step 3. Also, we are not fans of the pad Thai noodles and substituted whole wheat angel hair. Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. Taste soup and add more curry paste (for heat) or fish sauce (for salty flavor) as desired. Add shallots and the next 5 ingredients (through garlic) to pan; saut 1 minute, stirring constantly. Meanwhile, prepare noodles according to package directions. Will be making it all winter long. 1 14 oz can chickpeas, drained and rinsed 4 cups chicken stock 2 14 oz cans full fat coconut milk 2 tbsp red curry paste 2 tsp fish sauce juice of one lime 1.5 lb chicken breasts, sliced thin 2 cups roughly chopped kale, spinach or chard salt to taste fresh cilantro for serving Method Saut onions and peppers in olive oil over medium heat. It had a wonderful aroma and delicious flavor. Melt coconut oil and saut chopped onion on a high heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot. A soothing coconut and red curry soup loaded with chicken, vegetables and is served with scoop of thai jasmine rice and lime wedges. I made it with the optional 1/4 tsp of crushed red pepper instead of the fresh (I have a tendancy to accidentally buy peppers that are too hot) and it was spicy but not too. Don't forget the limes! I will either reduce the cooking time on the noodles next time (the box said to cook only for a minute, but they still seemed too firm at that point), or store them in a bowl separately from the steamed vegetables while I'm cooking the rest of the soup. I do like the flavor of curry, but it was too overwhelming. I have made this at least 7 times already! The flavor is outstanding. Coconut Curry Chicken Soup A Farm Girl's Dabbles lower sodium chicken broth, freshly squeezed lime juice, large red bell pepper and 17 more Coconut Curry Chicken Soup A Farm Girl's Dabbles curry powder, fresh mushrooms, garlic cloves, brown sugar, cracked black pepper and 15 more Coconut Curry Chicken Soup Soup Addict It is a wonderful soup that is definitely going into our dinner rotation. Step 1 1/4 cup oil 1 cup yellow onion, diced 2 TBSP garlic, minced 1 TBSP ginger, minced 1/2 cup mushrooms, sliced 1/2 cup red peppers, julienne 1 cup zucchini, halved and sliced 7 dried Thai chilies 4 TBSP curry powder Step 2 2 cups chicken stock 13-ounce can coconut milk 2 cup chicken thighs, cooked and shredded from the bone (abiut 4) And low on WW Pts (5 PP) using light coconut milk. I subbed out boneless/skinless chicken thighs for the pre-cooked chicken and sauteed it in the fist step, and it came out great! THE SERVING SIZE ON THIS RECIPE IS A MISPRINTTHERE WERE 9 CUPS OF SOUP TOTAL -- NOT 14 AS THE RECIPE INDICATES. Used crushed pepper vs. the red chilies. I prepared all ingredients before and had everything ready before starting soup. How to Make Coconut Curry Soup It's easy to make a restaurant-worthy soup: Soften the onion in oil. I always use just 2 cups of chicken broth (which would be 4 cups if I were making the entire recipe, but I usually make 1/2 the recipe for the two of us. Will be making this again very soon! Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. I made this tonight and I can see why it got 5 stars! Otherwise REALLY REALLY good recipe - and very filling for only 315 calories!!! It turned out delicious! My husband always eats two servings, and I'm pretty happy with one. I will add some matchstick carrots in my next batch. 27 oz full fat coconut milk 2 cups chicken stock 2 tablespoon lime juice, fresh 3 cloves garlic minced 3 tablespoon red curry paste 1 tablespoon dried basil or fresh Thai basil cup finely chopped sweet onion 1 red pepper seeded and chopped into thin slices 8 oz mushrooms sliced 1 tbsp fish sauce 1 tablespoon raw sugar 1 teaspoon sea salt SO GOOD. Add the Thai Red Curry Paste, Salt, Ground Black Pepper, chopped Palm Sugar (or granulated Sugar), and Ground Coriander. Bring 4 cups water to a boil in a large saucepan. Stir until well combined. Add some more Coconut Oil to the same pot. 2. Also appeared in: Cooking Light, September, 2021, Serves 7(serving size: 2 cups soup and 1 lime wedge). Definitely will make again. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Remove from pan and set aside in a bowl. There are a lot of "moving parts" so it's a little labor intensive to pull together but it happens quickly. Made recipe with no substitutions or additions, a real hit! Definitely make this if you are looking for something totally different to make for your family. Five stars says it all! 1. Definitely one of my favorites. Only made 5.5 servings. Enjoy! This is just as good as my favorite restaurant soup! Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard. Stir in coconut cream and water. My husband even took leftovers to work the next day and said it was even better day too :) yum!! slow cooker; stir in chicken. Really just amazing recipe - such a great blend of spices. Add the chicken brea to the pot. In a Dutch oven, bring coconut milk to a boil. This was just ok. SIMMER SOUP: Heat the oil in a large pot over medium heat. It is a winner no matter what. Bring soup to a simmer and cook, gently, for 10 to 15 minutes. We only had one serving leftover and my teenager quickly put dibs on it for her lunch the next day. I also used a little less sugarslightly less than 1 1/2 tbsp. Reduce to simmer. Stir in salt. Set aside to cool. I used sriacha hot sauce in place of the chilies. This is a delicious soup and has quickly become one of my favorites! 3. They all agreed, this recipe is a keeper. Followed the recipe to the tee except that I had to dial back the curry paste because of my girls, but the adults spiked it up with sriracha. I went a bit extra on the spices for my taste. Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined. Yum! (14-oz.) Set aside. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. The best curry soup with chicken and coconut! Next, add the curry paste and a quarter cup of the coconut milk. This recipe is the bare bones of what you need to make a decent curry. Add the diced zucchini and cubed pumpkin, then stir. Always a hit. For the same reason, sugar snap peas instead of snow peas. All Rights Reserved. My entire family loved it! The whole family loved it! I left out the red pepper/red pepper flakes at the end and it had just the right amount of kick to it.make it! Great flavors and quick to prepare. I made this in my dutch oven so that my chicken, which was a quarter leg, could simmer in the pot for a while with the soup. Both my husband and myself loved this. The Brilliant Secret to Making Better Mashed Potatoes, 65 Super Easy Finger Foods to Make for Any Party. I did have to make some minor modifications but it still turned out well. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes. Cook and stir until curry paste is completely incorporated, about 3 minutes. 1. This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. I will definitely cook this again. 315 calories; calories from fat 22%; fat 7.8g; saturated fat 3.7g; mono fat 2.2g; poly fat 1.3g; protein 29.3g; carbohydrates 30.9g; fiber 2.4g; cholesterol 62mg; iron 3.2mg; sodium 841mg; calcium 78mg. Heat a large pot over medium heat. Heat coconut oil in a large pot over medium-high heat. I love Thai food and all the ingredients that were in this dish, but there are plenty of other Thai recipes out there that far exceed this one. Add chopped red pepper and stir for few minutes. Remove the chicken and let it rest until it's cool enough to shred. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; saute 1 minute. low for 6-8 hours (recommended) For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Remove from heat, cover, & rest. I also had green chili paste and used that instead of the red chili paste. They were great additions. This was wonderful!!! MyRecipes may receive compensation for some links to products and services on this website. coconut milk, lime juice, zucchini, scallions, olive oil, red curry paste and 8 more Thai Chicken Curry Noodles Delishar garlic, chicken, lemongrass, lime wedge, galangal, coconut milk and 7 more Slow Cooker Thai Soup with Chicken and Wild Rice Carlsbad Cravings ground cumin, salt, butternut squash, coconut milk, garlic cloves and 24 more Combine water and chicken in a large pot over medium-high heat. YUM! Taste and add salt and pepper as needed. I sometimes substitute quinoa for the noodles. The broth has an amazing flavor. Stir in the basil, cilantro, and scallions. I will definitely make again!! Cook and stir until curry paste is completely incorporated, about 3 minutes. My husband loved it, too! I used Sriracha in place of the hot peppers and it turned out delicious. CL recipes insert steps where they aren't needed sometimes! This was really yummy! 2. Coconut Curry Soup with Chicken - Allrecipes . That way, it's a one-dish meal. Heat oil in a large saucepan over medium heat. Reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. I couldn't find fresh spinach, so I used what I already had. I substituted carrots for the snow peas, and I would probably add the carrots to the snow peas the next time I make this - probably next week! Add ginger and garlic and cook for another minute. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. VERY good, but too spicy for us! Loved this. My husband and I have to limit it to twice a week. Add red curry paste, ginger, & garlic (per the recipe below). YUM. love this recipe!!!! Season with salt and black pepper, to taste. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Also added a ton of carrots I had lying around and 2 green bell peppers as others suggested. Strain cooking broth through a sieve and set aside. Ingredients 2 cans (14-ounce/400 mL each)of premium coconut milk 1 heaping tablespoon (20 mL) of Thai curry paste the tender stems of 1 bunch of cilantro, rinsed well 2 chicken breasts, thinly sliced 2 cups (500 mL0 of chicken broth 1 carrot, shredded 4 or 5 lime leaves 2 stalks of lemon grass, halved lengthwise, woody leaves removed You'll love it! Such a great balance of sweet and spicy. It is a healthier way to get your Thai fix than regular curry. I'd love to know how it freezes and may experiment with that next time I make it. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeos, cumin and coriander and saute 1 minute longer. Stir in the coconut milk and chicken. Made it on a below zero night and it hit the spot and warmed us up, temperature and spice wise. I used the bulb of the green onions because I didn't have shallots. Bring to a boil and then simmer for about 15 minutes, until rice is cooked. i briefly boiled all of the veggies but next time i will do what others suggested and just add them in at the end after cooking the noodles for two minutes. 40 Chinese Dinners That Are Faster Than Takeout, If You See a Purple Porch Light, This Is What It Means, Do Not Sell My Personal Information CA Residents, 2 cans (14-1/2 ounces each) chicken broth. I will make it again using regular coconut milk. Great spicy soup! 1 HEAT oil in large saucepan on medium heat. Everyone loved it including the girls (ages 5 and 6). Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. This was really good. So good!! This would even be good over rice. Would not make again. 2 tablespoons coconut oil medium onion, finely minced 1 head garlic, chopped (10-12 cloves) 2 tablespoons ginger, minced 1 tablespoon EACH: ground cumin, coriander, and turmeric 1 teaspoon cayenne powder, optional 3 chicken breasts, chopped into bite-sized pieces 28 ounce can of crushed tomatoes 2 teaspoons sea salt 15 ounce can coconut milk Thai Coconut Curry Chicken Soup Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes EASY, ready in 30 minutes, HEALTHY, and loaded with FLAVOR!! Add the lemongrass, fish sauce, chicken broth, and coconut milk. Offers may be subject to change without notice. Remove vegetables from pan with a slotted spoon; place in a large bowl. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? 1 15 ounce can full fat coconut milk 3 cups broth chicken or vegetable broth 2 cups chard stems removed and chopped (or kale with stems removed and chopped) 2 cups cooked chicken breasts cubed or shredded cup red onion diced cup celery diced cup carrots diced 1 teaspoon garam masala teaspoon turmeric teaspoon pink salt Transfer the chicken to a plate. Add the salt, lime juice, lime zest and basil and heat to just below boiling . Very filling and good sized portion for limited calories. Season with sea salt and pepper, stir well and saute for 5-7 minutes, stirring occasionally. 2. Also used bok choi instead of spinach and bean sprouts instead of pea pods (less sugar). Opt out or contact us anytime. 1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water) 1 cup frozen French-cut green beans Directions Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Probably won't make again because I'm not sure what I'd do differently to make it better. I used up some Thanksgiving left overs by adding a riced baked sweet potato as well as some sliced mushrooms. In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, tamari, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside. Can't wait to have leftovers. I followed the directions but did find some of the cooking times were understated. I made a lot of veggies because I like to put a lot in the soup and make it a very hearty, filling soup. this link is to an external site that may or may not meet accessibility guidelines. Add ginger; cook for 1 minute. My husband requests it every time he gets sick..always makes him feel better! New favorite Chicken Soup !! Stir in lime juice. Quick and delicious! This was a great recipe and very tasty. Stir in broth ingredients and scrape bits from the bottom of the pot. 1. Amazing flavor. I poached my chicken in some of the chicken broth, then just aded the chicken broth to the soup. I made this last night, it was wonderful comfort food. I would not change a thing and can't wait to make it again. I followed the recipe exactly. Great taste! I substituted green curry paste for red and did not add curry powder as I didnt have any, added bean sprouts and used Pad Thai (thin) rice noodles instead of wide ones, used veggie broth instead of chicken, and tofu instead of chicken. My fiance loved it too. I used only one chile, but everything else was precise, and this was just incredibly delicious! This was tasty and had that great combo of thai flavors. Serve, garnished with parsley, if desired! It's become a favorite at my house. Bring broth to a boil, then ladle over noodles. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Reduce heat to medium-low and let the soup simmer for 10 minutes. I made several modifications due to preference and availability of ingredients: I grilled 2 chicken breasts instead of using rotisserie and omitted the green onions because I forgot to buy them and the cilantro because I don't like it. Wonderful! Drain noodles; divide among 6 large soup bowls. Stir fry for another few minutes. Will also add more spinach and snow peas. Great recipe, I look forward to making this in the cold weather season. Stir to combine. Add spinach and peas to pan; cook for 30 seconds. i would also add two or three more cups of broth next time. I couldnt taste anything but curry. Very good soup; the family loved it, but oh, so many ingredients! Lime wedges Step 1 Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Have all dry ingredients pre-measured and all vegetables pre-chopped and measured to make the cooking process flow quickly. This was GREAT! Followed the recipe exactly. Heat the olive oil in a large high-sided skillet over medium heat. Add garlic and chili paste and stir until fragrant. shrimp for the chicken and used a big splash of lime juice instead of the wedges. Leave a Private Note on this recipe and see it here. Note: The information shown is Edamams estimate based on available ingredients and preparation. Has only been a week since we had it and I am making it again. Simple enough let's season our chicken with some salt and pepper and be sure to coat it well with some curry powder. Stir to combine. serve this to company, give to a sick friend, and make again. 1 cup coconut milk cup frozen peas Optional Toppings chopped cilantro coconut flakes Instructions In a large pot over medium heat, saute onions and carrots in butter for 4-5 minutes. This is better than restaurant quality! I took other people's advice and used the regular coconut milk. I only had full-salt chicken broth, so I used 5 cups & 1 cup water. Chocolate Wacky Depression Cake Recipe I also left out the chili peppers bacause I though tthe curry paste gave it enough heat. Fantastic! Great Thai style soup, another keeper for my cold weather repertoire. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. i added a lot more veggies- i used the pea pods called for, double the spinach, 1 and a half cups chopped button mushrooms, one small red bell pepper and one small yellow bell pepper (could have used a lot more though) and one carrot (next time i will use three carrots). I only put one tsp of the red curry paste because I don't like things too spicy and it was the perfect amount of spice. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. I also used less fish sauce, it has a really strong flavor and felt that 2 tablespoons was just too much. Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), Hearty Vegetarian Chili With Mushrooms & Wheat Berries, 1/2 pound snow peas, trimmed and cut in half crosswise, 1 (53/4-oz.) I used a little extra borth (2 cans) so it had a little more liquid to it. Drain; add noodles to spinach mixture in bowl. Your daily values may be higher or lower depending on your calorie needs. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Add the chicken broth, coconut milk, and kale. I didn't shred the chicken, just sauted it in cooking spray in bite-size chunks. Step 3- Add tomato and spices: Now add tomato puree, tomato paste, water, salt, and spices. This recipe was anything but that. Heat the olive oil over medium heat in a medium pot. this is great! Sprinkle servings with cilantro. Instructions. Excellent. 1 serving: 601 calories, 34g fat (26g saturated fat), 65mg cholesterol, 1722mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 27g protein. A creamy, spicy soup. Has already become a family favorite! Delicious and easy. Let the soup come to a gentle boil, then reduce heat to medium-low. The soup was good, but only with the tweaks I picked up from prior reviews did it really shine. In fact it was quite a bit watery. The popular dish Pad Thai is reimagined as a soup and has spinach and snow peas added for color, texture, and a bounty of nutrients. Home Dishes & Beverages Soups Broth & Stock Recipes. Serve with green onions. Stir in some chopped cilantro (coriander) The market only had Sugar Snap Peas which I used in place of the snow peas and they added great taste and fresh texture. Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Stir in the chicken. I did not precook the spinach and peas, but threw them in after the chicken. Next time I will reduce the chilis. I also only used 1 tbs fish sauce and 1/2 can of coconut milk to further reduce the calories and didn't miss it at all. Served it with toasted French bread slices. This soup is incredible. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. This definitely is not spicy as writtenand for anyone who doesn't particularly care for fish sauce, you can't skip it - it really deepens the flavor here and won't make this taste fishy. I loved this recipe. Add curry powder and paprika and stir to coat. It was amazing! The family wasn't that thrilled and DH and I typically love Thai-inspired foods. The flavor was so great! Add chicken broth to pan, and bring to a boil. We did not change a thing when we made this soup, and we will make it again and again. Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Bring to boil; reduce heat to low. Add spinach and peas to pan; cook for 30 seconds. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. This soup is truly outstanding. 2 ounces rice noodles ((rice sticks or Chinese noodles)) 3 tablespoons coconut (sunflower, or other high-heat oil, divided usage) 3/4 pound chicken thighs (cut into thin, short strips) 1/2 teaspoon curry powder 1 leek (sliced into thin rounds, then lightly chopped) 4 small carrots (sliced thinly on the diagonal) 3 tablespoons coconut (sunflower, or other I even bumped up some of the other spices and doubled the garlic, but I like things to be bangin' with flavor. fish sauce 1 lb. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Next time will add a handful of shrimp at the end. Don't be afraid to experiment! Taste of Home is America's #1 cooking magazine. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes. Came together quick enough and everyone loved it. I didn't have the type of noodles called for in the recipe so I used what I had on hand, which was spaghetti. Cover and gently simmer until the chicken is tender enough to easily shred with two forks. Add spinach and peas to pan; cook for 30 seconds. Bring to a simmer over medium heat. In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. It is very flavorful and rich despite being lowfat! Directions. Step 6. This soup was so good! I added chopped zucchini and sliced mushrooms. Other than that no changes to the recipe as written and this one is a new family favorite! See our Privacy Policy. Add chicken and simmer until chicken is just cooked. We had a fight over who would get the last bowl. My whole family really enjoyed this recipe - it's a "keeper!". 6 days ago allrecipes.com Show details . The lime is a must as it does mellow the taste from the fish sauce. Used 3 t curry paste since we like it spicy. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. 1 (14-ounce) can unsweetened coconut milk cup half-and-half 4 cups chicken stock teaspoon ground turmeric 2 tablespoons fish sauce 1 tablespoon sugar, more to taste About 12 makrut lime. I used all the ingredients per the recipe, plus added one sliced red bell pepper and 2 shredded carrots. We loved it before, but the leftovers were even better with a lot more kick. Raise heat, add chicken and stir-fry one minute. Heat oil in pan over medium-high. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. I also used cooked rotisserie chicken from the market to save time since I didn't have leftover chicken on hand. Continue to stir-fry for another 2-3 minutes. Adding the fresh lime juice and hot sauce upon serving really added to the delicious flavor this. Heat 1 tablespoon oil in a large Dutch oven or soup pot over medium-high heat. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until. Will def make this again!!! Stir in curry leaves, coriander, salt, garam masala, asafoetida, and turmeric. I used egg noodles, because my store didn't have the others. When oil is hot, add the onion and cook for 4 minutes or until softened. Just as good reheated as first meal. I used the Flu Fighting stock I made from Everyday Maven's recipe http://www.everydaymaven.com/2013/flu-fighter-chicken-stock/, and only one tablespoon of sugar. My finance and I agreed that we would order it at a restaurant. I skipped step 1 entirely. Add the chopped onion, celery, carrot and potato. This made a great, somewhat quick dinner (partly because we cooked the chicken yesterday), and the flavor is amazing. Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. I also used half of the fish sauce because I don't really care for it either. Step 2- Saute Chicken: Add chicken pieces and saute the chicken for 2-3 minutes. Can't wait to make it again. My husband and I thought it needed a little crunch so I topped the soup with a tablespoon of salted crushed peanuts which was a perfect addition! Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. My family loved it. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Delicious! Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Add in the chopped tomatoes, rice, stock and cooked chicken. This is one of my star soups that I make. It looked pretty fancy if I do say! I had rinsed them with water to stop the cooking so I suspect the heat from the blanched vegetables was the problem. For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Loved this soup. Stir in peanut butter, curry paste, and brown sugar then whisk in broth, coconut milk, and fish sauce. Cook, covered, on low 15-30 minutes or until heated through. Love this recipe. I feel guilty leaving this review, but it is my experience with this soup. Directions In a Dutch oven, bring coconut milk to a boil. Allow mixture to marinate for at least 30 minutes (prepare the rest of your ingredients in the meantime). Add the onion and cook until tender and fragrant, about 4-5 minutes. Salt and pepper and fry for 1 minute on one side, then turn and fry for another minute or until nice and orange. 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