I LOVE any type of Asian inspired dishes, (I’m sure you can tell by now;)), and when Seattle has rainy, cool days….my friend this is when soup permeates my soul and I have to have some. Seattle has a large Asian population that lives here and this brings a variety of restaurants, shops and markets that cater to these specific ingredients. It used to be that Seattle’s Chinatown was the only place you could eat and shop for great Asian food…thankfully this is no longer the case. You can now find these wonderful ingredients and restaurants popping up all over the city!! It’s amazing!!!
So, it was one of these cool, rainy days when I decided to make some chicken coconut curry soup. You will find all the ingredients you need at your local Asian market. There are a few steps to this soup, but I guarantee you my friend….you will be so happy you made it!!!
I bought my own chicken, raw and whole, and poached it in water with whatever aromatics I had on hand. Then I pulled the chicken meat off of the bone to use in this soup. I also used homemade chicken stock, remember it?.
- 4 cups water
- 3 cups fresh spinach leaves
- 1/2 pound snow peas, trimmed and cut in half crosswise
- 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
- 1 tablespoon canola oil
- 1/4 cup thinly sliced shallots
- 2 teaspoons red curry paste
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 garlic cloves, minced
- 4-5 kafir lime leaves (3 for chicken stock, 2 for the soup)
- 2 stalks lemongrass (1 minced for soup the other cut into chunks for the stock)
- 6 cups fat-free, less-sodium chicken broth
- 1 (13.5-ounce) can light coconut milk
- 2 1/2 cups shredded cooked chicken (about 1 pound)
- 1/2 cup chopped green onions
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1/2 cup chopped fresh cilantro
- 1 c basil leaves
- 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
- lime wedges
- 1 can whole straw mushrooms
If using a fresh whole chicken like I did, put into a large pot of cold water and add whatever aromatics you have. Bring to a boil then turn down to a simmer until the chicken is cooked through. Set aside and when cool pick the meat off of the carcass. Set aside..
Bring 4 cups salted water to a boil in a large saucepan. Add spinach and peas 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.
Heat chicken stock in a pan adding chunks of lemongrass and kafir lime leaves..these will add great flavor to your soup stock. Bring to a boil then turn off and let it sit while the flavors infuse into the stock, approximately 30 minutes. Strain.
Heat canola oil in pan over medium-high heat. Add shallots and the next 7 ingredients (through lemongrass) 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, mushrooms, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl.
Stir in cilantro, basil and chiles.
Serve with lime wedges.