Coconut Curry Chicken Soup
A cozy-meets-vibrant creamy chicken soup with Thai red curry flavor and tender egg noodles.
Nutrition Information
- Calories: 232 kcal
- Carbohydrates: 33g
- Protein: 16g
- Potassium: 706mg
- Fiber: 5g
- Sugar: 11g
Ingredients:
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2 tablespoons olive oil
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1 1/2 pounds bone-in, skin-on chicken breasts, excess skin and fat trimmed (about 2 breasts)
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1 1/2 teaspoons kosher salt, divided
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2 cups chopped yellow onion
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1 cup chopped peeled carrot
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1 cup chopped celery
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3 tablespoons Thai red curry paste (such as Maesri)
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4 garlic cloves, minced (about 4 teaspoons)
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2 teaspoons grated fresh ginger
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2 teaspoons light brown sugar
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5 cups lower-sodium chicken broth
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1/2 teaspoon ground turmeric
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1 1/2 cups uncooked extra-wide egg noodles
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1 (13.66-ounce) can unsweetened coconut cream
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1 tablespoon fresh lime juice, plus more to taste
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1 tablespoon fish sauce
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Fresh cilantro leaves
Instructions:
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Heat oil in a large Dutch oven over medium-high until shimmering. Sprinkle chicken evenly with 1 teaspoon salt.
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Add chicken, skin side down, to Dutch oven; cook, undisturbed, until browned, 2 to 4 minutes per side, adjusting heat as needed to prevent overbrowning. Transfer chicken to a large plate, reserving 1 tablespoon drippings in Dutch oven; discard remaining drippings.
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Add onion, carrots, and celery to Dutch oven; cook over medium-high, stirring occasionally, until just softened, 6 to 8 minutes. Add curry paste, garlic, ginger, and brown sugar; cook, stirring constantly, until fragrant, 15 to 20 seconds.
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Stir in broth and turmeric, scraping up any browned bits on bottom of Dutch oven; bring to a boil over medium-high, then reduce to a simmer over medium-low. Return chicken and any accumulated juices on plate to Dutch oven. Cover and simmer, undisturbed and adjusting heat as needed to maintain a simmer, until an instant-read thermometer inserted into thickest part of chicken registers 165°F, 15 to 20 minutes. Transfer chicken to a clean large plate.
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Bring broth mixture to a boil over medium-high. Add noodles, and remaining 1/2 teaspoon salt; partially cover, and cook, stirring occasionally, until noodles are al dente, about 5 minutes.
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While noodles cook, shred chicken; discard skin and bones.
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Uncover Dutch oven and reduce heat to maintain a simmer. Add shredded chicken along with coconut cream, lime juice, and fish sauce, stirring until well combined. Add more lime juice to taste. Divide evenly among 6 bowls. Garnish with cilantro.
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