Thai Coconut Curry Soup (Recipe)

by Amelia Old
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Over the last year, I have really gotten into trying and creating new recipes. Thankfully, there’s only been 1 or 2 things that were total disasters. Last night I decided to really branch out with a Thai Coconut Curry Soup. We love Indian Curry in our home and cook it often but I’ve never tried a Thai recipe. Once I posted a photo of the soup, my friends/followers immediately asked for the recipe. So, here goes!

Where did I find this recipe? Pinterest of course! The original recipe came from Chef Michael Smith however you will see throughout my post that I did make several adjustments. If you’d like to view Chef Michael’s exact recipe, please click HERE.

  • 2.5 cans premium coconut milk (I used lite coconut milk as it’s half the fat!)
  • 2 heaping tablespoons Thai curry paste (I used Thai Green Curry)
  • 1 bunch cilantro roots
  • 4 chicken breasts
  • 2 cups chicken broth
  • 1 carrot, shredded
  • 4 or 5 lime leaves
  • 2 stalks lemon grass
  • 2.5 tablespoons fish sauce
  • 1.5 limes  (for the juice)
  • ginger root
  • a handful bean sprouts
  • 8 ounce package rice noodles
  • 1 bunch cilantro leaves
  • 1 tablespoon soy sauce

I first baked my chicken in the oven. Once the chicken was done, I sat it on the side until ready to use. In a large pan on the stove, I added the coconut milk, thai curry paste, chicken broth, carrot, lime leaves, lemon grass (halved), fish sauce, ginger root (I shredded this over the mixture with a hand shredder) and freshly squeezed lime juice. Stir and cover. Allow to simmer for 15 minutes. I then added the chicken, cilantro leaves and soy sauce. After another 10-15 minutes of simmering, remove pan from stove eye and add rice noodles. If you add more noodles than called for, you will end up with more of a pasta dish than soup. Both are good! It’s really whatever you are in the mood for.  It only takes about 5-10 minutes for the noodles to soften. They don’t need to cook over heat like another pasta or rice.

Remove chicken from pan and place in bowl. Ladle out soup/pasta over chicken.

*Note: I used chicken with bone in. It would be much easier to use boneless chicken and even cut up into pieces.*

Finally, I added a few more cilantro leaves to the bowl. And Voilà!!! You have Thai Coconut Curry Soup (or pasta….)

I think other options would be adding shrimp or serving over rice.

Here’s my creation from last night. My husband and kids LOVED it. They all kept going back for more and made it clear they wanted me to repeat this recipe another time. A+ for Mom!



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