Coconut Curry Chicken Soup
Last night I made the most amazing soup. I know, everyone who blogs about their food says that, but this time, I really mean it.
I found the recipe on Pinterest – my source for everything from recipes, to DIY projects, to even workouts. The original poster was Bev from BevCooks. I had never been to her blog before – which is what is so great about Pinterest. You are constantly finding new and exciting bloggers. In her post she goes on and on about how easy and delicious this soup is. Almost to the point where I was like “Already already Bev – the soup can’t be that amazing!”
But I was wrong. It is that incredible.
(image via BevCooks)
Coconut Curry Chicken Soup:
Makes 4 large servings
*3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
* 2 (14 oz) cans coconut milk
* 1 cup chicken stock
* 1 tsp fish sauce
* 1 red bell pepper, sliced into 2-inch strips
* 1 cup snow peas
* 1 cup frozen peas
* 2 bundles vermicelli noodles
* 2 cups cooked shredded chicken
* 1/2 cup sliced scallions
* 1 sliced chile, for garnish (optional)
* juice of one lime
* coarse salt
fish sauce: I couldn’t find fish sauce, and to be honest, it sounds gross so I left it out
vermicelli noodles: I used pad thai noddles because that is all I could find
shredded chicken: I used pre-cooked Perdue short cuts because when you are cooking dinner at 9pm after working for 10 hours and working out, that is allowed. I did my best to shred the pieces with two forks.
scallions: I didn’t have these
chile: I opted out. I had a jar of chilis in my fridge, but when I opened it, all that remained was the juice
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth.
- Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
- Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt.
- Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
- Add half the lime juice, stir and taste. Need more salt? Add it.
- Serve soup garnished with scallions and chile pepper and remaining lime wedge.
I promise you – the soup is good and it is easy.
Thanks Bev for this wonderful recipe.