How to Prepare Chicken Thai Curry Soup

Member

By Susan Golis
User-Submitted Article

Article Rating:

(21 Ratings)

Prepare Chicken Thai Curry Soup

This is a basic chicken soup recipe with the addition of curry paste, coconut milk and fresh lemon grass. These ingredients add a full body flavor to this simple soup. The mixture of fresh vegetables, and left over pork or chicken will please even the most discerning taste buds. The Curry Chicken Soup is hearty and delicious, an excellent choice for a main course. Here are some tips on how to prepare chicken Thai curry soup.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2 32 oz of low sodium chicken broth
1/4 cup coconut milk
2 cups of precooked turkey or chicken
1 cup left over mashed potatoes (optional)
¾ cups of baby carrots
2 stalks of fine chopped celery
1 stalk of chopped fresh lemon grass
½ cup of fresh chopped broccoli
1 tablespoon of fresh lime juice
2 teaspoons of red curry paste
½ cup of egg noodles
add salt or pepper to taste

Step 1

Heat the chicken broth, and coconut milk in a medium saucepan, Cook at a medium-high setting. Add the mashed potatoes, carrots, celery, lemon grass and broccoli. Cook the vegetables, stirring occasionally. Continue to cook all of the ingredients for about 10 minutes.
Step 2

Add the chicken or turkey. Reduce heat to medium and allow the soup to simmer. Add the lime juice, red curry paste, salt and pepper and stir. Continue cooking until the chicken/Turkey is hot.
Step 3

Next, add the ½ cup of egg noodles. Continue to cook until noodles are ready. Stir the soup occasionally. Remove from the heat allow soup to set for 5 minutes before serving.
Step 4

Store in an air tight container. Refrigerate your soup for up to 4 days or freeze for up to 2 months.