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Nutrition info

AmountPer 275 g serving
  • Calories280
  • Protein21 g
  • Fat15 g
  • Saturated fat10 g
  • Carbohydrates16 g
  • Fibre2 g
  • Sugars3 g
  • Cholesterol40 mg
  • Sodium80 mg
% Daily ValuePer 275 g serving
  • Potassium15
  • Calcium2
  • Iron10
  • Vitamin A10
  • Vitamin C45
  • Vitamin B620
  • Vitamin B1213
  • Folate15
  • Magnesium
  • Zinc13
Food prep tip

Yellow Curry Chicken Soup

  • Soups & Stews
  • Thai
  • Gluten Free
  • Quick 'n' Easy
  • Breast
Prepping15min
Cooking35min
Restingmin
  • Servings10
Nutrition informationThis recipe contains 21 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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).
Recipe noteTurmeric 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.