Chicken Coconut Curry Soup

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“Oh my gosh...a bowl of delicious!!”

Ingredients Nutrition


  1. Prepare noodles according to package directions. (I boil water and soak noodles for approx 10 min).
  2. Pound chicken to an even thickness (approx 1/2 inch works well).
  3. Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using.
  4. Add chicken and toss to coat. Refrigerate for approx 30 minutes.
  5. Heat 2 tsp oil in med saucepan over med heat.
  6. Cook curry paste, stirring, until fragrant (1 to 2 minutes).
  7. Whisk in stock. Raise heat, and bring to a boil.
  8. Whisk in coconut milk. Cook just until hot (do not boil).
  9. Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes.
  10. To serve, divide the noodles into 4 bowls.
  11. Add soup.
  12. Slice chicken on the diagonal and place in bowls.
  13. Garnish with sliced lemons, thin cucumber sticks and torn basil leaves.

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