Thai Coconut Curry Chicken Soup 30 Minute Recipes

THAI COCONUT CURRY CHICKEN SOUP

Steps:

• Bring 4 cups of water to a boil in a large saucepan. Once boiling add rice noodles and boil according to directions on package (usually about 3 - 6 minutes). Drain and rinse with cold water.
• Heat 1 Tbsp oil in a large pot over medium-high heat. Add onion and saute 3 minutes then add another 1/2 Tbsp oil, garlic, curry powder, curry paste, turmeric, and coriander.
• Saute 1 minute then add last 1/2 Tbsp oil and bell pepper and saute 1 minute. 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, snow peas, brown sugar, fish sauce and green onions.
• Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts.
• Toss in noodles. Serve warm with peanuts and red peppers.
• Recipe source: adapted from My Recipes

COCONUT CURRY CHICKEN NOODLE SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
• Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
• Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.