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Thai Chicken Curry Soup

IngredientsPasta, Poultry, Vegetables
Menu PartSoup
Cuisine TypeAsian

This hearty soup delivers chicken, sweet coconut milk and a delicious, mild thai curry broth.


1/2 lb. uncooked spaghetti
2 1/2 cups coconut milk
1 lb. cooked, diced chicken
4 cups chicken stock
1/4 cup fish sauce
1 tbsp. soy sauce
1 tsp. yellow curry paste
1 tsp. tumeric
1/4 cup lime juice
Salt and pepper to taste
1-2 sliced green onions
1 tsp. red pepper flakes
2 tsp. chopped garlic


  1. Break pasta noodles in half and cook to al dente, reserve. 
  2. Heat 1/3 of coconut milk in pan until it separates. Add chicken and stir fry for a minute or so, ensuring all pieces are coated in coconut milk. Add remaining coconut milk, stock, fish sauce and soy sauce.  Bring to a simmer and cook for 5 minutes. 
  3. Add all remaining ingredients including reserved pasta and bring to a boil. Remove from heat and serve.

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