Coconut Curry Chicken Soup

Name: Coconut Curry Chicken Soup
Cook time: 22 min
Yield: 4 servings
Ingredients: 500 ml water for soaking or loosening noodles as needed; 160 g rice noodles; 15 ml vegetable oil; 150 g yellow onion thinly sliced; 12 g garlic minced; 15 g fresh ginger peeled and finely grated; 45 g Thai red curry paste; 450 g boneless skinless chicken thighs cut into 2.5 cm pieces; 720 ml chicken broth; 400 ml full-fat coconut milk; 15 ml fish sauce; 10 g brown sugar; 120 g carrot cut into thin half-moons; 150 g red bell pepper thinly sliced; 4 g salt; 1 g black pepper freshly ground; 60 g baby spinach; 1 piece lime juiced; 15 g fresh cilantro roughly chopped; 8 g fresh Thai basil torn

This Thai-inspired soup builds a fragrant coconut curry broth, then simmers chicken, vegetables, and rice noodles until the broth is creamy and lightly spicy. Lime juice and herbs are added at the end to keep the finish bright against the rich coconut base.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

500 ml water for soaking or loosening noodles as needed
160 g rice noodles
15 ml vegetable oil
150 g yellow onion thinly sliced
12 g garlic minced
15 g fresh ginger peeled and finely grated
45 g Thai red curry paste
450 g boneless skinless chicken thighs cut into 2.5 cm pieces
720 ml chicken broth
400 ml full-fat coconut milk
15 ml fish sauce
10 g brown sugar
120 g carrot cut into thin half-moons
150 g red bell pepper thinly sliced
4 g salt
1 g black pepper freshly ground
60 g baby spinach
1 piece lime juiced
15 g fresh cilantro roughly chopped
8 g fresh Thai basil torn

Instructions

If the rice noodles are the thin, quick-cooking type, soak them in the hot water until flexible but not fully soft, then drain. If they are sturdier noodles, cook them separately according to package directions using some of the same water if needed, then drain. Set aside. Noodles are flexible or cooked through but still slightly firm; they will finish in the soup.
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook, stirring, until softened, then add the garlic and ginger and cook briefly until fragrant. Onion is translucent at the edges and the garlic-ginger aroma is obvious, about 4 to 5 minutes.
Stir in the red curry paste and cook for 1 minute to deepen its flavor, then add the chicken pieces and stir to coat. The curry paste looks darker and the chicken is evenly coated.
Pour in the chicken broth and coconut milk, then add the fish sauce, brown sugar, carrot, red bell pepper, salt, and black pepper. Bring to a gentle simmer. The soup is bubbling gently around the edges, not boiling hard.
Simmer until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes. Stir in the spinach and cooked or soaked noodles, then simmer just until the spinach wilts and the noodles are hot. Chicken reaches 74°C and the vegetables are tender but still defined; spinach is wilted.
Turn off the heat and stir in the lime juice. Ladle into bowls and finish with cilantro and Thai basil. The broth tastes bright and balanced, and the herbs remain fresh and green.