Coconut Curry Chicken Noodle Soup
Coconut Curry Chicken Noodle Soup Recipe. Quick, easy, healthy, gluten free, and dairy free! Loaded with veggies, spices, peanut butter, red curry paste, a touch of brown sugar, broth, lite coconut milk, fish sauce, chicken, lime juice, rice noodles, fresh herbs, and peanuts!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
- 2 tablespoons olive oil
- 2 stalks celery diced
- 2 large carrots diced
- 1 large red bell pepper diced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- 1/2 teaspoon pepper
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes omit or lessen if you don’t like spicy foods
- 1/2 cup peanut butter use the all natural, just nuts, no sugar added variety
- 1 (4 oz) jar red curry paste I used the whole jar, but could start with less if you’re worried about the spice level
- 1/4 cup dark brown sugar packed
- 4 cups vegetable broth or chicken broth
- 2 (14 oz) cans lite coconut milk
- 1/4 cup fish sauce
- 1 pound cooked chicken about 4 cups - I used leftover rotisserie chicken
- 1/4 cup lime juice
- 1 (8 oz) package Annie Chun Rice Noodles Pad Thai cooked according to package directions (I followed the soak method) - you can use another noodle if desired
- Chopped cilantro for garnish
- Chopped salted roasted peanuts for garnish
- Sliced green onions for garnish
Heat a large stockpot over medium heat.
Once hot, add in olive oil, celery, carrots, bell pepper, onion, garlic, salt, pepper, ginger, and red pepper flakes.
Cook, stirring regularly, until veggies are tender, about 5-10 minutes.
Stir in peanut butter, curry paste, and brown sugar.
Slowly whisk in broth, coconut milk, and fish sauce.
Stir in cooked chicken.
Bring to a simmer.
Once simmering, cover, and simmer for 15 minutes (you'll probably need to lower heat to LOW to keep the mixture at a simmer).
Stir in lime juice, then taste and re-season, if necessary.
Place desired amount of cooked noodles* into serving bowls and top with hot soup.
Garnish with cilantro, green onions, and peanuts.
*You don’t want to stir the cooked noodles into the big pot of soup, because they soak up too much liquid and get soggy.
**Store leftover soup and leftover cooked noodles in separate containers in the fridge.
Calories: 596kcal | Carbohydrates: 60g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 1952mg | Potassium: 683mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8505IU | Vitamin C: 43.3mg | Calcium: 80mg | Iron: 2.1mg