Yellow Curry Chicken Soup

Yellow Curry Chicken Soup

This delicious Thai-inspired soup is great any time of year, but is fantastic in the winter. The hint of coconut milk will help you forget the cold outside, while the spices used create comforting aromas in your kitchen. This makes a large amount of soup, but reheats well.

Ingredients

  • Serves: 10
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) bone-in, skinless chicken breasts
  • 4 cups (1 L) low-sodium chicken broth
  • 1 tbsp (15 mL) lime juice
  • 1/8 tsp (0.5 mL) nutmeg, ground
  • 1/4 tsp (1.25 mL) turmeric
  • 1/4 tsp (1.25 mL) cumin, ground
  • 1/2 tsp (2.5 mL) sugar
  • 2 Thai lime leaves, fresh or dried
  • 12 oz (345 g) light coconut milk
  • 1 pkg rice vermicelli
  • 1 red pepper(s), sliced
  • 2 cups (500 mL) baby spinach
  • 10 sprigs cilantro, for garnish
  • 1/2 cup (125 mL) peanuts, dry roasted, chopped
  • 2 cups (500 mL) water
  1. Pour chicken broth into a soup pot with a lid. Add water, lime juice, nutmeg, turmeric, cumin and sugar. Cover and bring to a boil.

  2. Add skinless, bone-in breasts with lime leaves, cover again and poach 20 minutes or until chicken is cooked through.

  3. Remove chicken from the soup and cool chicken. Remove and discard bones from chicken. Shred chicken breast and add back to the soup with the can of coconut milk.

  4. Meanwhile, boil water in kettle and then pour into bowl to cover rice noodles and soak approximately 10 minutes. Drain and set aside.

  5. Slice peppers in small strips. Add peppers and baby spinach to soup and heat gently for 5 minutes.

  6. To serve, divide noodles between soup bowls. Ladle soup into each bowl and garnish with a sprig of fresh cilantro and a sprinkle of chopped peanuts (optional).

Turmeric gives the intense yellow colour in Thai yellow curry sauce. This recipe uses individual spices to approximate a purchased Thai yellow curry sauce. The name, "yellow" curry, is typical of Thai curry dishes, which are frequently identified solely by their color, other common types being green curry and red curry.

Nutrition Info

  • Per 275 g serving Amount
  • Calories 280
  • Protein 21 g
  • Fat 15 g
  • Saturated Fat 10 g
  • Carbohydrate 16 g
  • Fibre 2 g
  • Sugar 3 g
  • Cholesterol 40 mg
  • Sodium 80 mg
  • Per 275 g serving % Daily Value
  • Potassium 15
  • Calcium 2
  • Iron 10
  • Vitamin A 10
  • Vitamin C 45
  • Vitamin B6 20
  • Vitamin B12 13
  • Folate 15
  • Magnesium 31
  • Zinc 13

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