Coconut Curry Chicken Soup

There are times when you want to go to your favorite restaurant for your favorite soup, but you just want to stay home. This soup is a great “take-out” dish made at home.

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  • 1. Scoop the cream out of the top of one can of coconut milk and put into a large pot.
  • 2. Whisk in the Thai red curry paste, cook over medium heat for 3 minutes then pour both cans of coconut milk into the pot.
  • 3. Add the chicken broth, fresh ginger, garlic, sugar, salt and sliced chicken breasts.
  • 4. Bring to a boil, reduce heat to medium and cook for 8-10 minutes or until chicken is cooked through.
  • 5. Add the sliced red onions and green beans and cook for an additional 5 minutes.
  • 6. To serve soup, place 1/3 cup of the Vietnamese noodles in the bottom of a bowl, topped with some fresh spinach, shredded cabbage, diced tomatoes and cilantro.
  • 7. Pour hot soup over the top of the noodles and vegetables in the bowl, stir and eat.