why make this recipe
Coconut Curry Chicken Noodle Soup with Lime and Rice Vinegar is a comforting and flavorful dish. It combines tender chicken with the rich flavors of coconut milk and spices. The addition of fresh vegetables and herbs makes it healthy and vibrant. This soup is perfect for a cozy dinner or to warm you up on a chilly day. Plus, it’s easy to make and will impress your family and friends.
how to make Coconut Curry Chicken Noodle Soup with Lime and Rice Vinegar
Ingredients
- 4 ounces rice noodles or mung bean noodles
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 tablespoon neutral cooking oil
- 1 small onion, finely chopped
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 3 tablespoons red curry paste
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1/4 cup creamy peanut butter
- 1 to 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon rice vinegar
- 1 cup sliced shiitake mushrooms
- 1 medium red bell pepper, thinly sliced
- 2 cups chopped kale or baby spinach
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Fresh basil leaves
- 2 to 3 tablespoons chopped roasted peanuts
- 2 green onions, thinly sliced
- Chili oil (optional)
Directions
- Bring a large pot of water to a boil. Cook the noodles according to package directions, about 3 to 4 minutes. Drain and toss lightly with oil. Set aside.
- Season the chicken with salt, pepper, and paprika. Heat oil in a large pot over medium-high heat and cook chicken for 6 to 8 minutes until lightly browned. Transfer to a plate.
- Reduce heat to medium. Add onion and cook for 2 to 3 minutes until softened. Stir in ginger and garlic and cook for 30 seconds. Add red curry paste and cook for 1 to 2 minutes.
- Pour in chicken broth and coconut milk. Whisk in peanut butter until smooth. Add mushrooms, fish sauce, soy sauce, brown sugar, and rice vinegar. Return chicken to the pot and simmer for 8 to 10 minutes.
- Stir in bell pepper and kale or spinach. Simmer for 3 to 4 minutes until tender. Remove from heat and stir in lime juice and zest.
- Divide noodles among bowls. Ladle soup over noodles. Garnish with basil, peanuts, green onions, and chili oil if desired.
how to serve Coconut Curry Chicken Noodle Soup with Lime and Rice Vinegar
Serve your Coconut Curry Chicken Noodle Soup hot in bowls. Garnish with fresh basil, chopped peanuts, and sliced green onions for added flavor and crunch. If you like a bit of spice, drizzle some chili oil on top. Enjoy it with lime wedges on the side for an extra burst of freshness.
how to store Coconut Curry Chicken Noodle Soup with Lime and Rice Vinegar
Store any leftover soup in an airtight container in the refrigerator. It will keep for about 3 to 4 days. When reheating, you may need to add a bit of broth or water to thin it out, as the noodles may absorb some of the liquid.
tips to make Coconut Curry Chicken Noodle Soup with Lime and Rice Vinegar
- Adjust the spice level: Feel free to use more or less red curry paste depending on your taste preference.
- Vegetarian option: Substitute chicken with tofu and use vegetable broth instead of chicken broth for a vegetarian version.
- Add more veggies: You can include other vegetables like carrots, snap peas, or baby corn for more variety.
variation
You can customize this soup by adding other proteins like shrimp or fish. You can also change the noodles to your favorite type, such as udon or egg noodles. Consider using different greens, like bok choy or collard greens, for a unique twist.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time, but it’s best to add the noodles just before serving to keep them from getting mushy.
Is this soup spicy?
The soup has a mild to moderate spice level due to the red curry paste. You can adjust the amount to make it milder or spicier based on your preference.
Can I freeze Coconut Curry Chicken Noodle Soup?
While you can freeze the soup, it’s best to freeze the broth and chicken separately from the noodles. When reheating, add fresh noodles to maintain their texture.
Coconut Curry Chicken Noodle Soup
Ingredients
Method
- Bring a large pot of water to a boil. Cook the noodles according to package directions, about 3 to 4 minutes. Drain and toss lightly with oil. Set aside.
- Season the chicken with salt, pepper, and paprika. Heat oil in a large pot over medium-high heat and cook chicken for 6 to 8 minutes until lightly browned. Transfer to a plate.
- Reduce heat to medium. Add onion and cook for 2 to 3 minutes until softened. Stir in ginger and garlic and cook for 30 seconds. Add red curry paste and cook for 1 to 2 minutes.
- Pour in chicken broth and coconut milk. Whisk in peanut butter until smooth. Add mushrooms, fish sauce, soy sauce, brown sugar, and rice vinegar. Return chicken to the pot and simmer for 8 to 10 minutes.
- Stir in bell pepper and kale or spinach. Simmer for 3 to 4 minutes until tender. Remove from heat and stir in lime juice and zest.
- Divide noodles among bowls. Ladle soup over noodles. Garnish with basil, peanuts, green onions, and chili oil if desired.