Coconut-Curry Chicken Soup

A week or two ago, I was perusing the Cooking Light website and stumbled upon a recipe for Coconut-Curry Chicken Soup. I decided to add it to my Pinterest “Recipes To Try” board, and within minutes, over a dozen people had repinned the picture!

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Apparently I was not the only one who found the recipe enticing. The reviews were also glowing. Out of 77 reviews, 71 people had given the dish 5 out of 5 stars. Wowza! This quickly moved to the top of my Recipes To Try queue!

Coconut-Curry Chicken Soup

This recipe does involve a fairly large quantity of ingredients, but once everything is ready to go, the soup comes together rather quickly. I had to do a bit of hunting for the light coconut milk, as my grocery store was sold out this weekend. The only change to the ingredients that I made was to use minced red onion in place of shallots.

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A delicious combination of spices! I only used a tiny pinch of turmeric instead of a full 1/2 teaspoon since I am not a fan. I use McCormick’s curry powder and am happy with the quality (it smells glorious and adds wonderful flavor), though I don’t have much life experience testing other brands. Red curry paste was an easy find in my grocer’s international aisle.

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"She put the lime in the coconut, she drank ‘em both up."

Actually I added coconut milk to the broth mixture, and fresh lime juice was added as the final ingredient to the dish.

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Getting’ there!

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This picture most certainly does not do justice to this incredible soup!

Recently, Bev made this comment about a (different) soup recipe that she tried.. which I would apply to THIS soup recipe!

“Um, I took one bite and had to put on a wet suit so that I could snorkel in the pot for the next 5 hours.” BevCooks

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The husband has maintained for years that he will eat anything as long as it doesn’t contain curry. This past weekend, when planning the weekly meals, I summoned him into the room (me: “come look at this recipe!” – busy huz: “does it have curry?” [sarcasm] – me: [hesitantly] ….yes…), and after brief inspection, he agreed that the recipe sounded like it was worth a try. And oh, was it!

Shortly after tasting the dish, the huz was raving and told me it deserves a 10 out of 10 rating. I concur.

This was most definitely restaurant quality, The broth is mildly spicy, creamy, and complex, while the shreds of chicken, noodles, and snow peas added texture. Plus all the green ingredients – spinach, scallions, snow peas – add loads of veggie nutrition.

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I couldn’t get enough of this Thai-inspired soup and can’t wait to make it again. Plus it only has 314 calories per two cup serving.

My rating: 10/10

Recipe from Cooking Light.

NoteCurrently listening to: Let Go – Frou Frou.

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10 thoughts on “Coconut-Curry Chicken Soup

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