Thai Coconut Chicken Soup

This Coconut Curry Soup is a favorite in our house. I seriously can’t get enough of red and green curry flavors at the moment. This soup recipe came about from a red curry sauce that I literally wanted to sit down and just eat up with a spoon.

A few tweaks later and this soup recipe was born. With the flavorful red curry and yummy creaminess of coconut milk, it is a match made in heaven. You will love the Thai flavors of this chicken noodle soup. Perfect for a cold winter’s night, or anytime you want a warm bowl of comfort.

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Coconut Curry Chicken Soup
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Ingredients
Servings
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Ingredients
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Instructions
  1. Heat oil in a large pot. Add ginger and garlic. Cook 1 minute. Add pepper, green onions and cook 1 more minute. Stir in red curry paste and cook 1 minute.
  2. Add soy sauce, brown sugar, salt, and chicken stock. Bring to a boil and add noodles. Reduce to simmer and cook for 8-10 minutes or until noodles are cooked.
  3. Stir in the coconut milk, baby boc choy, freshly squeezed lime juice and chicken. Cook until warm, being careful not to boil again. Serve with additional lime wedges.
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