Coconut Curry Chicken Soup
Coconut Curry Chicken Soup is easy to make and is filled with tender shredded chicken breast, bold flavors from the red curry paste, red bell peppers, fish sauce and various spices.
Servings: 4
Calories: 640kcal
Equipment
Ingredients
- 1 tablespoon lemongrass paste or 2 stalks of fresh lemon grass roughly chopped
- 10 ounces jarred roasted red peppers, drained
- 3 tablespoons red curry paste
- 1 tablespoon ginger paste or 1-inch piece of fresh ginger
- 1 ½ tablespoons olive oil
- 3 garlic cloves, minced
- 2 shallots, diced
- 3 cups chicken stock
- 1 13.5-ounce can full fat coconut milk
- 1 rotisserie chicken, shredded
- 1 star anise
- 1 tablespoon reduced sodium soy sauce
- ½ tablespoon fish sauce
- 1 teaspoon brown sugar
- ½ teaspoon chili powder
- ¼ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
- 8 ounces thin rice noodles
- ¼ cup chopped fresh basil
- ¼ cup roughly chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- Salt and fresh cracked black pepper to taste
Instructions
- If using fresh lemongrass, remove the tougher outer leaves and slice and discard the bulbs from the bottoms of the stalks. Thinly slice the bottom two-thirds of each stalk and reserve the top third for another use (such as to flavor soup).
- Place the lemongrass, red peppers, red curry paste, and ginger in a blender and pulse until a thick paste forms. If needed, stop the blender and stir to ensure the ginger and lemongrass blend thoroughly.
- Heat the olive oil in a large stock pot set over medium heat. Add the garlic and shallots, and cook for 3-4 minutes. Stir in the chicken broth, scraping the brown bits off the bottom. Mix in the homemade curry paste, coconut milk, shredded chicken, star anise, soy sauce, fish sauce, brown sugar, chili powder, ground cloves, and red pepper flakes. Simmer for 10 minutes.
- Meanwhile, cook the noodles according to the package instructions.
- Stir the basil, cilantro, and lime juice into the broth. Season with salt and pepper to taste.
- Divide the noodles between bowls, ladle in the broth, and garnish with desired toppings.
Video
Notes
- Naan bread is great to dip in the soup.
- Add more chili powder and red pepper flakes if you like your soup spicy.
- You can use low-fat coconut milk for a lighter version.
Nutrition
Calories: 640kcal | Carbohydrates: 62g | Protein: 50g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 149mg | Sodium: 2181mg | Potassium: 394mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2259IU | Vitamin C: 36mg | Calcium: 76mg | Iron: 2mg
