Coconut Curry Soup


This recipe comes from the December 2008 issue of Cooking Light.  The soup is delicious!!!  I substituted tofu for the chicken, but I think any protein would be really tasty.  Don’t be scared by the list of ingredients, because it comes together really quickly.  We will definitely make this one again.


  • 4  c.  water
  • salt to taste
  • 3  c.  fresh spinach leaves
  • 1/2  pound  snow peas, trimmed and cut in half crosswise (or green beans)
  • 1  (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
  • 1  TBSP canola oil
  • 1/4  c. thinly sliced shallots
  • 2  tsp. red curry paste
  • 1 1/2  tsp. curry powder
  • 1/2  tsp.  ground turmeric
  • 1/2  tsp.  ground coriander
  • 2  garlic cloves, minced
  • 6  c.  fat-free, less-sodium chicken broth
  • 1  (13.5-ounce) can light coconut milk
  • 2 1/2  c. shredded cooked chicken breast or 1 lb. baked tofu (about 1 pound)
  • 1/2  c.  chopped green onions
  • 2  TBSP sugar
  • 2  TBSP fish sauce
  • 1/2  c.  chopped fresh cilantro
  • 4  small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
  • 7  lime wedges


  1. Bring 4 cups water to a boil in a large saucepan. Add salt, spinach, and peas/green beans to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
  2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Coconut Curry Soup:


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