Coconut Curry Chicken Soup
The weather is finally cooling down in LA but I still leave the house with a thin long sleeve and start shivering as I walk to my car. I keep forgetting that winter does come by at some point here. But then again it’ll be 90 degrees tomorrow.
But that doesn’t mean I can’t curl up on the couch with this piping hot, soothing coconut curry chicken soup. It’s filled with leftover roasted chicken, rice noodles, tofu, bell pepper and snow peas in a creamy, coconut Thai curry base that just melts your insides with every bite.
You can even add some jalapeño slices for some heat, which I highly recommend. You can start with maybe 2 slices and add more as you can tolerate. I think I started off with a couple of them and then added 5 more slices and it was a bit unbearable. But either way, this here was one of my favorite comforting bowls of soup, and it will definitely warm you up this winter!
One year ago: Marinara Eggs Benedict
Coconut Curry Chicken Soup
Ingredients
- 3 tablespoons red Thai curry paste
- 2 14-ounce cans coconut milk
- 1 cup chicken stock
- 1 teaspoon fish sauce
- 2 cups shredded chicken breast
- 8 ounces vermicelli noodles
- 1 12-ounce package firm tofu, cubed
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- Kosher salt, to taste
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 2 green onions, sliced, for garnish
- Sliced jalapeños, for garnish
Instructions
- Heat a large pot to medium high heat. Add curry paste and 1/4 cup coconut milk and whisk until smooth, about 1 minute. Stir in remaining coconut milk, chicken stock and fish sauce.
- Add chicken, vermicelli, tofu, bell pepper, snow peas and salt, to taste.
- Bring to a boil; reduce heat and simmer until noodles have softened, about 8-10 minutes.
- Stir in lime juice, to taste.
- Serve immediately, garnished with green onion and jalapeños, if desired.
Did you make this recipe?
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Delicious ! My tofu crumpled because I used buckwheat soba noodles that required more cooking time . So maybe I’ll use flour coated toasted tofu next time and put cooked noodles in ♀️ Also used ground chicken which isn’t bad but despite my mess ups with texture it was delicious
I know this is an old post…. but I thought I would comment anyway.
I made this for my wife for mothers day and it was delicious! Everybody loved it, but…. I had the same issue another commenter had in that I basically had no liquid left after making it. I’m pretty sure the issue was the pasta soaking up all the liquid.
Since pasta here only comes in grams I converted 8 ounces to about 250g which was about a quarter of a regular package of pasta. Does this seem right? I think next time (and there will be a next time) I will just use less pasta.
What type of coconut milk a would you be referring to: flavored or unflavored? (For the Coconut Curry Chicken Soup)
There is so much talk now about coconut milk and coconut oil, that I never know if it is supposed to be flavored or unflavored. When looking at it at the grocerer’s there are so many varieties to choose from, and fear of getting the wrong kind, I do not choose any at all.
I recommend using unsweetened coconut milk.
Hi! Is there a certain curry past you would recommend for this recipe??
Thank you!
I prefer to use Mae Ploy Thai Red Curry Paste.
mmm. like the chicken stock can i use massel chicken stock cubes.. and the tofu do we have to use tofu because my mom dint buy like tofu?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Oh! Okay. Thank you.
I love your meal adaptations! I’ve tried quite a few since finding your site and I’m loving them. Everything is super easy to make, pretty simplified and not to mention scrumptious!
Thank you for sharing!
-Allie
Could I make this recipe without Vermicelli?
Yes, you can substitute a noodle of your choice.
I am not sure what I did wrong with this but I did not have any liquid once I was done.
Unfortunately, it’s really difficult to tell you what went wrong as I was not in the kitchen with you. But remember that you can always decrease the amount of fillings to have more liquid.
I made this soup the other night and it was AMAZING!!!!!!
I did substitute shrimp for the chicken and tofu and glass noodles I had on hand instead of the suggested noodles. Outstanding and the floors just meshed together so well! Yummy!
Thank you SO much for your awesome and healthy dishes!
Your site has become my go to site for meal planning.
Thanks Chung-Ah!
* Flavors! Lol
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