January 11, 2017

Thai Coconut Chicken Curry Soup

If you have followed me for a while now, you know that I love all things curry, especially coconut curry. Add some chicken, veggies and tons of other fresh ingredients and you've got one of my favorite meals.

This soup is SO flavorful, comforting and totally hits the spot. I love how it is not only tasty, but good for you as well. This is the perfect "feel better" soup and is a definite crowd pleaser.

Thai Coconut Chicken Curry Soup
Adapted from Cooking Classy
6 oz. pad thai rice noodles or linguine
2 Tbsp. olive oil, divided
1/2 cup finely chopped onion
1 1/2 Tbsp. minced garlic
2 tsp. curry powder
2 tsp. red curry paste
1/2 tsp. turmeric
1/2 tsp. ground coriander
1 red bell pepper, sliced into small, thin strips
6 cups low-sodium chicken broth
1 (13.5 oz.) can regular or light coconut milk
3 cups cooked and shredded chicken
2 Tbsp. packed light-brown sugar
2 Tbsp. soy sauce
salt
5 oz. fresh spinach (4 packed cups)
1/2 cup chopped fresh cilantro
2 Tbsp. fresh lime juice

1. Bring 4 cups of water to boil in a large saucepan. Once boiling, add noodles and boil according to directions on package. Drain and rinse with cold water.
2. Heat 1 Tbsp. oil in a large pot over medium-high heat. Add onion and sauté 3 minutes, then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander. Sauté 1 minute, then add last 1/2 Tbsp oil and bell pepper and sauté 1 minute more.
3. Stir in chicken broth and bring to a boil. Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, brown sugar and soy sauce. Season with salt to taste and cook 2 minutes.
4. Stir in spinach, cilantro and lime juice and cook until spinach wilts. Toss in noodles. Serve warm.

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