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Coconut Curry Chicken Soup with Rice Noodles and Spinach Recipe

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3.9 from 11 reviews

  • Author: Eliza
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

This Coconut Curry Chicken Soup is a vibrant and flavorful dish combining tender shredded chicken, aromatic spices, creamy coconut milk, fresh vegetables, and chewy rice noodles. Quick to prepare and perfect for a comforting meal, it blends Southeast Asian-inspired curry flavors with the heartiness of chicken soup, making it a delightful and satisfying dish for any day.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1/2 large onion, thinly sliced
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons yellow curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 6 cups chicken broth (regular)
  • 13.5 ounces unsweetened coconut milk (from can)
  • 1 pound cooked chicken breast, shredded (rotisserie recommended)
  • 1/2 cup green onions, chopped
  • 2 tablespoons sugar
  • 2 tablespoons Asian fish sauce
  • Table salt and freshly ground black pepper, to taste
  • 1/2 pound snow peas, ends trimmed
  • 3 cups fresh spinach leaves
  • 5 3/4 ounces dry rice noodles (wide-cut or Pad Thai noodles)

Instructions

  1. Sauté Aromatics: In a large heavy pot, heat the olive oil over medium heat. Add the thinly sliced onion, red curry paste, yellow curry powder, turmeric, coriander, and minced garlic. Sauté for about 1 minute, stirring constantly to release the spices' fragrances and soften the onion slightly.
  2. Add Broth and Coconut Milk: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the unsweetened coconut milk and reduce the heat to a simmer. Let cook gently for 5 minutes to allow flavors to meld.
  3. Add Chicken and Seasonings: Stir in the shredded cooked chicken breast, chopped green onions, sugar, and Asian fish sauce. Let the soup simmer for another 2 minutes to heat the chicken through and balance the flavors. Season with salt and freshly ground black pepper to taste. Cover and keep warm.
  4. Prepare Vegetables: Fill a large saucepan with water, generously salt it, and bring it to a boil. Add the trimmed snow peas to the boiling water and cook for 30 seconds to maintain their crunch and vibrant color.
  5. Wilt Spinach: Add the spinach leaves into the boiling water and cook just until wilted, about 15-30 seconds. Using a slotted spoon, remove the cooked vegetables and transfer them to a large bowl.
  6. Cook Noodles: In the same boiling water, add the rice noodles and cook according to package instructions until they are chewy yet tender, usually around 3-5 minutes. Drain the noodles and mix them thoroughly with the cooked snow peas and spinach in the bowl.
  7. Serve: Divide the noodle and vegetable mixture evenly among serving bowls. Ladle the hot coconut curry chicken soup over the noodles and vegetables. Serve immediately for best flavor and texture.

Notes

  • Using rotisserie chicken simplifies preparation and adds great flavor, but you can use any cooked chicken.
  • Adjust the amount of red curry paste to your desired spice level.
  • To make this soup gluten-free, ensure the rice noodles and fish sauce do not contain gluten.
  • For a vegetarian version, substitute chicken broth with vegetable broth and use tofu instead of chicken.
  • Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southeast Asian

Find it online: https://recipekind.com/coconut-curry-chicken-soup-with-rice-noodles-and-spinach-recipe/