Chicken curry soup

I’ve been thinking about this soup on the cover of Bon Appetit’s cover since I saw it sticking out of my mailbox… I am obsessed with noodles and love soup and curry and spicy… Basically, there was no way I could not like this.

I’m deep in the midst of some serious February doldrums-cabin fever situation after spending the last 6 weeks on crutches then a foot brace from a sprained ankle until I finally graduated to hobbeling around on two feet last week. I haven’t risen above giving all icy spots in the road dirty looks. If anyone else is convinced¬†winter is never going to end, I think this soup is the only solution at times like these.


Chicken curry soup, adapted from Bon Appetit to be a bit broth-ier

2-4  tbps red or green curry paste to taste
2 cans coconut milk
6 cups chicken broth
1 lb boneless chicken thighs or breasts (or get a rotisserie chicken for an even quicker meal)
8 oz rice noodles (fresh if you can find them, but dried work just fine)
2 tbsp fish sauce
1 tbsp brown sugar

garnishes: cilantro, sriracha, red onion, chili paste, diced chili peppers, lime wedges, and bean sprouts are all good options

Melt a couple of tablespoons of the solidified coconut milk over medium heat in a large stock pot and add curry paste. Stir constantly until paste darkens and becomes fragrant, about 5 minutes. Add remainder of coconut milk and chicken broth and bring to a boil. Add fish sauce and brown sugar. Poach chicken in soup broth for 30 minutes for thighs or 20 minutes for breast pieces, then pull out and shred meat.

Cook rice noodles separately according to package instructions and top with soup and garnishes of your choosing.


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