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.
Serves: 10
Prep Time: 15 min
Cook Time: 35 min

Ingredients

1 lb bone-in, skinless chicken breasts
4 cups low-sodium chicken broth
1 tbsp lime juice
1/8 tsp nutmeg, ground
1/4 tsp turmeric
1/4 tsp cumin, ground
1/2 tsp sugar
2 Thai lime leaves, fresh or dried
12 oz light coconut milk
1 pkg rice vermicelli
1 red pepper(s), sliced
2 cups baby spinach
10 sprigs cilantro, for garnish
1/2 cup peanuts, dry roasted, chopped
2 cups water

Food Safety

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.

Steps

  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).

Helpful Tip

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
Calories280
Protein21 g
Fat15 g
Saturated Fat10 g
Carbohydrate16 g
Fibre2 g
Sugar3 g
Cholesterol40 mg
Sodium80 mg
Per 275 g serving % Daily Value
Potassium15
Calcium2
Iron10
Vitamin A10
Vitamin C45
Vitamin B620
Vitamin B1213
Folate15
Zinc13