Thai Coconut Curry Chicken Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Prepare and measure all ingredients and place in small containers to readily add to soup pot.
In a medium pot boil 4 cups water.
In a large soup pot, heat chicken broth until it comes to a boil. Add paste or fresh lemongrass. If using fresh lemongrass, pull out sticks prior to adding the remaining ingredients. Keep hot until end of soup process.
Meanwhile, heat oil, add onion, garlic, red curry paste, curry powder, turmeric, and coriander. Cook 3-4 minutes until onions are translucent. Add sautéed mixture to chicken broth, along with coconut milk.
Add diced chicken, green onions, sugar, fish sauce, and red chili flakes, stirring to incorporate all ingredients.
Add noodles to 4 c boiling water and boil until noodles are tender (about 5 minutes). Drain and add to main soup pot.
Lastly, add baby spinach, cilantro leaves, and juice of ½ a lime. Cut remaining limes into wedges and serve soup with lime wedges.
Coconut milk will separate if boiled or simmered too long.