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coconut curry noodle soup
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Coconut Curry Noodle Soup

A warming bowl of ground chicken, vegetables, coconut milk and noodles of your choice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: thai
Keyword: coconut curry, coconut curry noodle soup, thai curry soup
Servings: 4 bowls
Calories: 370kcal
Cost: $40

Equipment

  • 1 large pot
  • 1 sharp knife
  • 1 cutting board

Ingredients

  • 1 lb lean ground chicken
  • ½ yellow onion diced
  • 1 yellow bell pepper diced
  • 5 cloves garlic minced
  • 1 inch fresh ginger peeled and minced
  • 1 large carrot finely diced
  • 13 oz full fat coconut milk unsweetened (1 can)
  • ½ cup water
  • 2 cups low sodium chicken broth or veggie broth
  • ¼ cup Thai red curry sauce
  • 2 tbsp soy sauce
  • 1 tsp Harissa chili paste
  • ⅓ cup spinach
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
  • 1 tbsp olive oil
  • fresh lime juice for serving
  • 2-3 cups Thai wheat noodles
  • salt and pepper to taste

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper and carrot. Sauté everything for 3-4 minutes, until the onions start to look translucent and golden.
    ½ yellow onion, 1 yellow bell pepper, 1 tbsp olive oil, 1 large carrot
  • Add the ginger, garlic and ground chicken to the pot. Break up the chicken as it cooks. Brown the meat all over, about 2-3 minutes (or until no pink remains).
    5 cloves garlic, 1 inch fresh ginger, 1 lb lean ground chicken
  • Add the red curry sauce and stir. Let everything cook for 1 minute.
    ¼ cup Thai red curry sauce
  • Add the chicken broth, coconut milk and water. Add the Harissa chili paste and soy sauce. Let the soup simmer on low heat for 10-15 minutes.
    13 oz full fat coconut milk, ½ cup water, 2 cups low sodium chicken broth, 1 tsp Harissa chili paste, 2 tbsp soy sauce
  • In the meantime, prepare your noodles separately. You can boil these in a different pot or pop pouches into the microwave (pending what you purchase - follow box directions).
    2-3 cups Thai wheat noodles
  • Add the spinach, parsley and basil to the soup pot and let the spinach wilt. Add salt and pepper to your desired taste.
    ⅓ cup spinach, ¼ cup fresh parsley, ¼ cup fresh basil, salt and pepper
  • To serve, add noodles to your bowl and pour the soup on top. Squeeze fresh lime juice onto the soup before serving.
    fresh lime juice