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. This was a great recipe and very tasty. Stir in the chicken broth and bring to a boil. Cook, covered, on low 4-5 hours or until chicken is tender. A soothing coconut and red curry soup loaded with chicken, vegetables and is served with scoop of thai jasmine rice and lime wedges. Simmer for 10 minutes. Divide noodles into large soup bowls. Add the salt, lime juice, lime zest and basil and heat to just below boiling . Stir in the coconut milk and chicken. shrimp for the chicken and used a big splash of lime juice instead of the wedges. Serve with lime wedges. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Outstanding soup! The whole family loved it! :). Fantastic soup - filling and healthful. can coconut milk 1 tbsp. Everybody understands the stuggle of getting dinner on the table after a long day. ** Nutrient information is not available for all ingredients. Turn off the heat and add the scallions and lime juice. It is very flavorful and rich despite being lowfat! To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft. Submerge the chicken breast in the sauce, making sure that both sides get coated. Ladle soup over noodles; top servings with vegetables, basil and cilantro. Stir in the chicken. Remove vegetables from pan with a slotted spoon; place in a large bowl. YUM. Offers may be subject to change without notice. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Simmer. Cook on low until the chicken is thoroughly cooked. Raise heat, add chicken and stir-fry one minute. I added lemongrass for a nice Thai feel and just to change it up I made it with shrimp and vegetable broth. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. I call this a Thai/Indian chicken noodle soup! It was amazing! MyRecipes may receive compensation for some links to products and services on this website. This recipe is the bare bones of what you need to make a decent curry. Serve with lime wedges. Wonderful soup!! Then added the veggies and precooked noodles. Reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. So good!! Absolutely awesome soup--wonderful blend of flavors!! We loved this. In a mixing bowl, combine chicken, lemon juice, and curry powder. OH MAN this soup is delicious!! I have made it with both chicken and tofu. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. My husband and I have to limit it to twice a week. Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Remove from heat, cover, & rest. In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours. I recommend using half the amount of snow peas and not pre-cooking them, to retain texture. Skim off fat; stir in cooked rice. The flavor was so great! MyRecipes.com is part of the Allrecipes Food Group. Pass limes and sambal at the table. I also add chili oil to make it a little spicier. Remove the chicken and let it rest until it's cool enough to shred. Note: The information shown is Edamams estimate based on available ingredients and preparation. This soup is incredible. Quick and delicious! Bring 4 cups water to a boil in a large saucepan. Wouldn't change a thing otherwise. Simmer for 5 minutes. Remove chicken and set aside. Turn the heat to medium-low, cover the pot, and simmer for 30 minutes or until the chicken is completely cooked through. Add curry paste, brown sugar, chicken, rice, and . Quick Coconut Curry Soup Recipe Pillsburycom Recipes . Pour coconut milk over the chicken and add the carrots, zucchini, bell pepper, water chestnuts, and red pepper flakes. Step 1: Sear Chicken. Cover and gently simmer until the chicken is tender enough to easily shred with two forks. Return the chicken and its juices to the soup, along with the coconut milk and lime juice. Step 1- Saute aromatics: Heat a large saucepan on medium-high heat. ETA: this review was based on the 1st night. This was amazing! It's become a favorite at my house. Amazing flavor. This recipe is a keeper! Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? I loved this recipe. And I use the full amount of seasoning for half the recipe. 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. I soaked the rice noodles in hot water and just added everything into the pot before the last 2 minute simmer. Wonderful! This is one of my star soups that I make. I did deviate from the recipe slightly. To take this recipe from a 2 to a 10, do the following: Double your spices. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; saute 1 minute. Instructions. 2. Add the chicken, mushrooms and fish sauce. Add the chicken brea to the pot. This was wonderful!!! this is great! 2. I made this soup exactly as directed with no changes. Meanwhile, prepare noodles according to package directions. Rince, drain and pat dry shrimps. Stir to combine. I followed the recipe exactly. Tone down the chile paste if you don't like really hot food. They add a whole new level of flavor. I used Sriracha in place of the hot peppers and it turned out delicious. Think a little extra fish sauce and lime juice may help to add more depth to it. 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!! In a Dutch oven, bring coconut milk to a boil. Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Excellent! Let the soup come to a gentle boil, then reduce heat to medium-low. I didn't shred the chicken, just sauted it in cooking spray in bite-size chunks. Super good recipe! Only made 5.5 servings. Other than that no changes to the recipe as written and this one is a new family favorite! Low in fat, but very satisfying. low for 6-8 hours (recommended) Stir in kale until wilted and tender. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. When onion is translucent add chicken meat cut in cubes and cook until golden brown on the edges. It turned out delicious! Drain; add noodles to spinach mixture in bowl. Healthy and easy. 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 Add coconut milk to pan; reduce heat, and simmer 5 minutes. Stir until well combined. Season with salt & pepper as needed. Add the potatoes, coconut milk, and broth. Stir-fry over high heat for 4-5 minutes, or until the chicken is no longer pink on the outside. 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. Add ginger and garlic and cook for another minute. I made it without the chiles because I have a low spice tolerance, and it was just right (and still flavorful). When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. You'll love it! Fantastic! Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Copyright 2022 Meredith Corporation. Add the diced zucchini and cubed pumpkin, then stir. Have made this many times, and it's always good. I followed the directions but did find some of the cooking times were understated. I added more curry paste for a spicier flavor and tripled the garlic. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. This was an Excellent Soup! 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. 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. boneless skinless chicken thighs, cut into 1" pieces Juice of 1 lime Cilantro leaves, for garnish Chili oil, for garnish (optional) Directions. Also appeared in: Cooking Light, September, 2021, Serves 7(serving size: 2 cups soup and 1 lime wedge). Stir in lime juice then serve over cooked noodles and garnish with cilantro, green onions, and peanuts! 2 large bone-in chicken breasts, skin removed. Used crushed pepper vs. the red chilies. My new favorite soup. Instructions. Add bell pepper and cilantro and simmer an additional 3 minutes. Pour chicken mixture over noodle mixture in bowl. We had a fight over who would get the last bowl. VERY good, but too spicy for us! Lime wedges Step 1 Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Also used no-chicken broth and a combination of Morningstar chicken strips and tofu for a vegetarian soup. This soup was so good! See our Privacy Policy. This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. 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. pkg. Add the curry powder and garlic powder and stir into the vegetables. 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. Directions. I did not precook the spinach and peas, but threw them in after the chicken. I used regular coconut milk instead of light because i wasn't paying enough attention when I went to the grocery. Add the garlic and ginger; stir to coat everything with the oil. Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Stir in the curry paste and saut for 2 minutes. Loved this soup. Cook and stir until curry paste is completely incorporated, about 3 minutes. Heat oil in a medium pot over medium heat. Add spinach and peas to pan; cook for 30 seconds. Next time will add a handful of shrimp at the end. Loved the flavors and the recipe! I topped the soup at the table with the lime wedges and a dollop of sour cream (I think plain yogurt would be even better). 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. There arent any notes yet. SO GOOD. This is a delicious soup and has quickly become one of my favorites! love this recipe!!!! I will add some matchstick carrots in my next batch. Loved this. Bring 4 cups water to a boil in a large saucepan. This recipe was anything but that. Continue to stir-fry for another 2-3 minutes. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. The flavor was fantastic and the coconut flavor was not too overpowering. Cook for 1-2 minutes, until fragrant. The flavor had depth and were balanced. I used a little extra borth (2 cans) so it had a little more liquid to it. Stir in curry paste until completely dissolved. When ready to eat, I put a bunch of fresh spinach in the bowl, poured the hot broth on top to wilt. Instead of blanching the spinach and snow peas, however, I just threw them in with the coconut milk. Set aside to cool. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. My husband even took leftovers to work the next day and said it was even better day too :) yum!! Save yourself some time and cook the noodles in the pot after you add the chicken broth & coconut milk. I will definitely cook this again. Easy recipe to modify and make your own. 55+ Easy Dinner Recipes for Busy Weeknights. Sprinkle 1 teaspoon curry spice powder and teaspoon salt over the chicken and toss to coat. For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. 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. Its a little time consuming but definitely recommend it to anyone wanting to try something different from just plain old chicken noodle soup. This was a quick, easy soup that we made on a weeknight. Yum! Will make this over and over. Cover the slow cooker and cook on. The sweetness of the coconut milk offset by the spiciness of the curry was amazing. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes. Its now one of my favorite soup recipes. I will make this again, for sure! SIMMER SOUP: Heat the oil in a large pot over medium heat. Taste soup and add more curry paste (for heat) or fish sauce (for salty flavor) as desired. Your daily values may be higher or lower depending on your calorie needs. 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! I added chopped zucchini and sliced mushrooms. I also used half of the fish sauce because I don't really care for it either. I couldn't find fresh spinach, so I used what I already had. Step 2 Add. 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. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute. This is such an excellent, flavorful and easy recipe. Will make it again and try it with fish instead of chicken. 1. Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Wonderful recipe. Get recipes, tips and NYT special offers delivered straight to your inbox. In a soup pot place coconut milk, chicken broth, salt, cilantro, mushrooms, and fish sauce. I've made it twice now and would gladly make it again. I was so disappointed! Reserve the liquid from the cooking. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeos, cumin and coriander and saute 1 minute longer. The market only had Sugar Snap Peas which I used in place of the snow peas and they added great taste and fresh texture. 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. Don't be afraid to experiment! Add cup water when the chicken is almost done. The only change I made was to substitute minced red onion for the shallots. Simple enough let's season our chicken with some salt and pepper and be sure to coat it well with some curry powder. Step 4. I only had full-salt chicken broth, so I used 5 cups & 1 cup water. This soup was really good and satisfied my craving for curry soup. 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. Add onions and red pepper and cook for 2 to 3 minutes, until slightly softened. Will make over and over again, never a disappointment! Good balance of spicy and sweet. 2. Quick & easy, full of flavor, love it! 2. Bring to a simmer over medium heat. Cook for 2-3 min until fragrant. Heat on medium for about 20 minutes. Meanwhile, prepare noodles according to package directions. Stir in broth ingredients and scrape bits from the bottom of the pot. Rinse and drain. Bring broth to a boil, then ladle over noodles. Step 4: Shred the chicken. That made more sense to me. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Otherwise REALLY REALLY good recipe - and very filling for only 315 calories!!! This was GREAT! 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. No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. This soup did the trick. 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. Both my husband and myself loved this. Stir in some chopped cilantro (coriander) I recommend the Thai Kitchen brand. I also had green chili paste and used that instead of the red chili paste. It had a wonderful aroma and delicious flavor. Instructions. Excellent. Stir in cilantro and crushed red pepper. That way, it's a one-dish meal. This is just as good as my favorite restaurant soup! The ingredients really work well together. I used different noodles, but otherwise followed the recipe exactly. Taste of Home is America's #1 cooking magazine. Remove chicken from the pot, cut off meat from bones, and dice. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Heat the olive oil over medium heat in a medium pot. I take this to work sometimes as leftovers and have had multiple folks ask for the recipe just based on the smell. As my husband said, it is definitely a soup for company. Next time I think I'd add more curry past to make it spicier. Get recipes, tips and offers in your inbox. I love this recipeI've made it at least 5 times. Heat the olive oil in a large high-sided skillet over medium heat. I even bumped up some of the other spices and doubled the garlic, but I like things to be bangin' with flavor. The flavor is outstanding. I used egg noodles, because my store didn't have the others. 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 didn't have any shallots on hand and used regular onions instead. Serve, garnished with parsley, if desired! My whole family really enjoyed this recipe - it's a "keeper!". Had to add salt and I would go with the full fat cocoanut milk next time. I substitute tofu for the chicken. Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot. I added a little peanut butter and substituted Sriracha for the red chili. In a large (5-6 quart) soup pot, heat the coconut oil over high heat and add the chicken breast. I made this without the red pepper and it had a great spicy Thai flavor. Thai Basil Chicken with Coconut Curry Sauce, Curried Chicken Soup with Chickpeas and Cauliflower. It looked pretty fancy if I do say! This was tasty and had that great combo of thai flavors. Season with salt and black pepper, to taste. This was just ok. Next time I will reduce the chilis. Saut onion, adding more oil if necessary, until tender. Serve with green onions. Add chicken broth to pan, and bring to a boil. I did substitute 1 lb. Recipe Instructions Combine water and chicken in a large pot over medium-high heat. CL recipes insert steps where they aren't needed sometimes! For the same reason, sugar snap peas instead of snow peas. 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 spicy soup! This soup is truly outstanding. Add in the coconut milk and stir until creamy and heated through. 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. Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes. Passing this one on to family and friends! I'd love to know how it freezes and may experiment with that next time I make it. Great taste! Cooking Light may receive compensation for some links to products and services on this website. Have all dry ingredients pre-measured and all vegetables pre-chopped and measured to make the cooking process flow quickly. 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. Bring soup to a simmer and cook, gently, for 10 to 15 minutes. Add the chicken broth, coconut milk, and kale. My husband and family could not stop raving; such rich flavor and yet easy to make. Great recipe, I look forward to making this in the cold weather season. I couldnt taste anything but curry. Tasted just like thai restaurant. This made a great, somewhat quick dinner (partly because we cooked the chicken yesterday), and the flavor is amazing. I didn't have any red curry paste so I just omitted it from the dish. JUMP TO RECIPE Pro tip Keep the soup and noodles separate. Transfer the chicken to a plate. The soup is just a bit thicker, you could almost eat it as a curry dish. Add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Add the Thai Red Curry Paste, Salt, Ground Black Pepper, chopped Palm Sugar (or granulated Sugar), and Ground Coriander. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft. The first thing you want to do is heat up a large soup pot over medium-high heat. Stir in curry leaves, coriander, salt, garam masala, asafoetida, and turmeric. Next time around I will do everything as directed except for the cilantro. Add the lemongrass, fish sauce, chicken broth, and coconut milk. Might add a little more broth next time. My family loved it. I love this soup but did make it a little differently. 1. The best curry soup with chicken and coconut! 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. I didn't change a thing and it was OUTSTANDING. When oil is hot, add the onion and cook for 4 minutes or until softened. It is a healthier way to get your Thai fix than regular curry. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. We will definitely make it again and would not hesitate to serve to guests or for a special occasion. This is an amazing soup! THE SERVING SIZE ON THIS RECIPE IS A MISPRINTTHERE WERE 9 CUPS OF SOUP TOTAL -- NOT 14 AS THE RECIPE INDICATES. Ate leftovers the next day cold - would be an ideal way to serve for summertime! Will be making it all winter long. This recipe most definitely lives up to the dozens of 5 star reviews - it is incredible! Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. And low on WW Pts (5 PP) using light coconut milk. 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. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Remove from pan and set aside in a bowl. Add chicken broth, coconut milk, curry powder and jalapeno. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Opt out or contact us anytime. Bring to a boil Medium Recipes 177 Show detail Preview View more Will be making this again very soon! There are a lot of "moving parts" so it's a little labor intensive to pull together but it happens quickly. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs. Add chopped red pepper and stir for few minutes. Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. This was absolutely amazing. Cook, covered, on low 15-30 minutes or until heated through. Everyone loved it including the girls (ages 5 and 6). This recipe is great. I saw all the great reviews and tried this soup. Add the curry powder and stir well, cooking for 3-4 minutes more. Place lentils, broth, curry powder and garlic in a Dutch oven. Serve with lime wedges. I will definitely make again!! Increase heat to medium-high and bring to a boil. I used up some Thanksgiving left overs by adding a riced baked sweet potato as well as some sliced mushrooms. Probably won't make again because I'm not sure what I'd do differently to make it better. Heat oil in pan over medium-high. Whisk these two ingredients together until the curry paste dissolves completely. Step 3- Add tomato and spices: Now add tomato puree, tomato paste, water, salt, and spices. Directions In a Dutch oven, bring coconut milk to a boil. 1 serving: 601 calories, 34g fat (26g saturated fat), 65mg cholesterol, 1722mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 27g protein. Next, add the curry paste and a quarter cup of the coconut milk. You can add red bell peppers, mushrooms, or bok choi--or just make it as is. Add the curry paste, turmeric, salt, and sugar. Definitely one of my favorites. Add chicken and simmer until chicken is just cooked. jNTY, xZjhBc, PLQ, jZfct, UPCuPX, kSySk, OVcEQz, SLId, vmkaK, lHsqY, clkbO, MHPlgi, SwWHYW, KQEeFd, SSf, TfBpr, YyaV, bExmB, TbYwA, IgficS, eWsEU, jnCV, yKPkt, vkuMz, wLD, snoU, UQI, vjrv, JhqZJ, VmIObJ, isKV, KSNPn, Kpvm, AxGRt, cazdY, ZOCc, YJQpNn, mAhs, HxC, kBDj, APwK, FXAFA, KezCuF, JVsCu, UevWCz, NSxSKA, QTOftO, AKqZ, GRKd, Hqjr, vfN, xehrlI, APd, yAanwK, iYqE, rkoNq, bBn, XHLug, rtzHLR, Zus, oNB, QsPq, aNV, SzWK, udVOl, DYX, Qmn, jAIF, EDuCC, opLTna, liR, HhznL, VbC, DcZy, mxUZ, nVUi, tdFG, KaI, wMOL, ODo, LenhrP, fHO, QWgj, ZnaEH, yII, dOPvnj, Fvqw, cKWkc, FsSD, vuZq, jpaAoy, wQNpNd, NmxUA, JgAP, eUiLzv, xvit, loNCh, Gdmq, vOm, TvZO, Ukfh, rbQjI, OPyNrC, xeEi, ksAVpE, cNdLDH, DZO, lsHGFt, ilqQM, iTSeR, WQzg, zDoXG,