July 13, 2020 0 Comments Dinner

Thai Coconut Curry Chicken Soup

This soup has so much good stuff in it, I wanted to call it Thai Coconut Curry Peanut Chilli Lime Chicken Noodle Soup, but that was um… maybe a little wordy. This soup is bursting at the seams with flavour and is packed with protein. Vegan? Just take out the chicken and switch the chicken broth for veggie broth and you’re all set!

Jump to Recipe

Sooo I realize I haven’t posted in a while. I started working full-time again for a while and that ate up a lot of my time – no pun intended. I have a pretty big bank of recipes saved up now. Whether or not I remember them all will be another story as I have a terrible habit of not writing things down ironically.

Another reason for my disappearing act was that I weighed myself and realized I gained about 10 pounds. We went on a bit of a health kick this past month and let’s face it, healthy food isn’t super exciting. I know it can be though. This is just going to force me to get even more creative in the kitchen. So bare with me.

My Husband’s family owns a summer lake house in the mountains and we go there every summer. I’ve got a goal to drop 10 pounds before we go there mid August. I’ll still be posting some fun delicious stuff. There will just be a bit less of the sugar and carbs is all.

Speaking of carbs, this soup has noodles, but it could be made without them if you like. I actually made this dish a while ago now and am finally just getting around to posting it.

When I think of Thai cuisine, I think of four delicious flavours: Coconut, curry, peanuts, and lime. This Coconut Curry Chicken Soup features all of those ingredients perfectly combined. That’s not it though, this soup is loaded with peppers, chillies, shredded chicken, and rice noodles. Topped with peanuts, green onions, peanuts, cilantro and lime.

We had leftovers the next day and the noodles absorbed a lot of the liquid which made it more like a dreamy creamy pasta. Either way this dish is delish!

Here’s how to make Thai Coconut Curry Chicken Soup

In a large heavy bottomed pot add the chopped onion, minced garlic and olive oil and sauté over high/medium heat. Cook until the onions become translucent.

Add the chicken stock to the pot pot and bring to a boil. Stir in the coconut milk, peanut butter, red curry paste, and lime juice. Mix well until the peanut butter is combined.

Add the full chicken breasts, cover, reduce heat and simmer for 30 minutes.

After 30 minutes, remove the lid and using two forks shred the chicken breasts. Add the red pepper, cover and simmer for another 20 minutes.

Cook the noodles according to package directions and stir the noodles into the soup.

Remove from heat and serve topped with chopped green onions,

Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup

When I think of Thai cuisine, I think of four delicious flavours: Coconut, curry, peanuts, and lime. This Coconut Curry Chicken Soup features all of those ingredients perfectly combined. That's not it though, this soup is loaded with peppers, chillies, shredded chicken, rice noodles, and you could even add some mushrooms if you wanted. My Husband is a picky eater, so mushrooms are typically a no-go in our meals. Topped with peanuts, green onions, peanuts, cilantro and lime.
Prep Time 5 mins
Cook Time 50 mins
Course Main Course
Cuisine Thai
Servings 6
Calories 657 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic peeled and minced
  • 4 cups chicken stock
  • 1 can full fat coconut milk (400 mL)
  • 1/2 cup natural peanut butter
  • 3 tbsp red curry paste
  • juice of half a lime
  • 2 large boneless skinless chicken breasts
  • 1 red pepper chopped
  • dried or fresh chilli peppers (optional) I added several dried chilli peppers and boiled them whole, then removed them when the soup was ready.
  • 1/2 (250g) package of rice noodles
  • 1/2 cup chopped green onions (to serve)
  • 1/2 cup roasted peanuts (to serve)
  • 6 lime wedges (to serve)
  • cilantro (to serve)

Instructions
 

  • In a large heavy bottomed pot add the chopped onion, minced garlic and olive oil and sauté over high/medium heat until the onions become translucent.
  • Add the chicken stock to the pot pot and bring to a boil. Stir in the coconut milk, peanut butter, red curry paste, and lime juice. Mix well until the peanut butter is combined.
  • Add the full chicken breasts, cover, reduce heat and simmer for 30 minutes.
  • After 30 minutes, remove the lid and using two forks shred the chicken breasts until they are fully shredded into thin strands. Add the red pepper and chillies (optional), cover and simmer for another 20 minutes.
  • Cook the noodles according to package directions and stir the noodles into the soup.
  • Remove from heat and serve topped with chopped green onions, roasted peanuts, cilantro, and lime wedges. Enjoy!
Keyword chicken, Coconut, Curry, Noodles, soup, soup recipes, Thai Cuisine

If you make this recipe, don’t forget to post a picture and hashtag #souldamgood!