Description
A delicious and warming Thai-inspired green curry chicken soup.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil (divided)
- 2 large boneless, skinless chicken breasts (about 1½ pounds, cut into thick strips)
- 1 medium yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon peeled and minced fresh ginger
- ¼ cup green curry paste
- 2½ cups coconut milk
- 4 cups chicken broth
- 1 large sweet potato (peeled and sliced into half-moons)
- 2 (9-ounce) packages thin rice noodles
- 2 tablespoons fish sauce
- 1 cup sliced crimini mushrooms
- ½ cup green onions (sliced lengthwise)
- ½ cup chopped cilantro
- ¼ cup chopped Thai basil (optional)
- 2 jalapeños (thinly sliced)
- Hoisin sauce (as needed)
- Sriracha (as needed)
Instructions
- Heat a large Dutch oven or large heavy-bottomed pot over medium heat. Add 2 tablespoons of the olive oil and heat through.
- Add the chicken and brown on all sides, about 4 to 5 minutes total. Remove the chicken from the pot and set aside.
- Add the onion to the pot and sauté, stirring occasionally, until the onion is soft and tender, about 5 to 6 minutes.
- Add the garlic and ginger, stirring, until fragrant, about 20 seconds. Stir in the green curry paste, and let cook until fragrant, about an additional 30 seconds.
- Add the coconut milk and chicken, stirring to combine, and bring the mixture to a simmer.
- Stir in the chicken broth then bring to a boil and cover the pot or Dutch oven and simmer over medium-low heat until the chicken is cooked through and tender, about 30 minutes.
- Heat oven to 400ºF (200ºC). Toss the slices of sweet potato in the remaining olive then arrange in a single layer on an aluminum foil-lined baking sheet. Bake until the sweet potatoes are tender and the edges begin to brown, about 20 minutes.
- Bring a medium pot of water over medium-high heat to a boil. Cook the rice noodles, stirring occasionally, until tender but not mushy, about 6 minutes. Drain in a colander under cold water, then divide the noodles among the serving bowls.
- Remove the chicken from the pot and shred using two forks and return the chicken to the pot.
- Stir in the fish sauce and mushrooms to the curry mixture. Return the mixture to a simmer and let cook for about 10 minutes. Add the sweet potato slices then remove from the heat.
- Arrange the green onion, cilantro, basil, and jalapeños peppers on a small plate and serve on the side so toppings can be added as desired.
- Ladle the soup into bowls over the rice noodles, and add desired toppings. Serve with hoisin sauce and sriracha on the side.
Notes
- This soup is customizable; feel free to add more vegetables or adjust the spice level to your liking.
- For a vegetarian version, replace chicken with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg