Thai Coconut Curry Soup

I have made this 3 times already before posting this.  I absolutely love thai food- even if you have never had it, or aren’t sure you will like it: you will definitely love this recipe.  The depth of the flavor is absolutely ridiculous.  My whole family went nuts over this meal and I can’t wait to make it again.  It’s perfect for these chilly winter nights!

I promise this will be your new favorite recipe.

I based my recipe off this one.  I couldn’t find some of his ingredients in my local grocery store or even a health food store I frequent, but it still came out amazing.

Thai Coconut Curry Soup


  • 2 cans (14 ounce) coconut milk
  • 1 tablespoon (or more) of thai curry paste
  • tender stems of 1 bunch of cilantro plus leaves
  • 2 chicken breasts, thinly sliced (or cut into cubes)
  • 2 cups chicken broth
  • 1 carrot, shredded
  • 2 tablespoons fish sauce
  • zest and juice of 2 limes
  • about 1 teaspoon grated fresh ginger
  • handful of bean sprouts
  • 8 ounce package rice noodles
  • 2-3 green onions, sliced
  • salt or liquid/coconut aminos for “dressing”


  • Scoop the thick cream off the top of one of the cans of coconut milk and into a large pot over medium-high heat.  Melt the cream, then add the curry paste and stir until it begins to cook.  Add the cilantro roots and chicken.  Saute until the chicken is cooked through- about 5 minutes.  Add the rest of the contents of the coconut milk as well as the other can along with chicken broth, carrot, fish sauce, lime zest and juice, ginger.  Bring to a boil, then simmer for at least 20 minutes.
  • Stir in the bean sprouts.  Add the rice noodles directly into the soup- make sure they’re all covered and pushed down.  Turn off the heat and allow the noodles to soften- about 5 minutes.
  • Stir in most of the cilantro leaves.  Taste and season with more salt as needed.  Ladle into large bowls and garnish with green onions, cilantro and a little squirt of liquid aminos.  Enjoy!

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