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Today in my kitchen I'm taking you on a Thai adventure with my chicken soup infused with coconut milk and curry. My students can't get enough of this dish, and it brings back memories of my Asian travels. The smells filling my kitchen promise pure joy, whether you're throwing together a last-minute dinner or hosting friends for a cozy meal.
What makes this dish special
What gets me every time with this soup is how it balances smoothness and spice so well. The chicken stays juicy and soft, the coconut milk adds its creamy touch, and the rice noodles tie everything together beautifully. The best part? You can adjust the heat level to your liking, making it work even for folks who can't handle much spice.
Shopping list
- Olive oil: 1 tablespoon to brown the chicken pieces.
- Chicken: 3 good-sized breasts cut into even cubes.
- Garlic: 2 cloves that wonderfully flavor the mix.
- Red bell pepper: 1 nice pepper for color and sweetness.
- Onion: 1 whole, the foundation of any great soup.
- Red curry: 2 tablespoons, my little flavor trick.
- Fresh ginger: 1 tablespoon grated for that zing.
- Broth: 6 cups, homemade when I've got time.
- Coconut milk: 1 can for creaminess.
- Rice noodles: 150g, they blend into the soup perfectly.
- Fish sauce: 1 tablespoon, the hidden ingredient.
- Brown sugar: 1 tablespoon to balance the flavors.
- Lime: Juice from 2 juicy limes.
- Green onions and cilantro: My fresh finishing touch.
- Salt and pepper: To your taste.
Step by step cooking guide
- Cooking the chicken
- I start by browning my chicken pieces in a pot with a splash of oil. Once they're golden, I set them aside and keep them warm.
- Creating flavor foundation
- In the same pot, I soften my onion, bell pepper and garlic. Then I mix in curry and ginger, filling the kitchen with amazing smells.
- Making the soup
- I pour in broth and coconut milk while scraping the bottom to get all those tasty bits. Then the chicken goes back in, and everything simmers gently.
- Adding noodles
- I toss in my noodles, fish sauce, and brown sugar. A few minutes of cooking and we're almost done.
- Finishing touches
- I squeeze in lime juice and check the seasoning. I serve it hot with cilantro and green onions on top.
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Insider cooking tips
Feel free to play around with spices based on what you like. In my kitchen, I sometimes make it lighter by swapping some coconut milk for more broth. Watch those noodles carefully while cooking - they should stay a bit firm to keep their perfect texture.
Frequently Asked Questions
- → Can I make this soup ahead?
- You can prep the broth earlier, but don’t add the noodles until serving time. Keep the broth in the fridge for up to 3 days.
- → How can I control the spice level?
- The spice comes from the red curry paste. Start with a small amount if you're sensitive and add more later. Coconut milk helps mellow the heat.
- → Can I swap the rice noodles?
- Udon or soba noodles work well too. Egg noodles are another option for a less traditional but tasty twist.
- → Is fish sauce necessary?
- Fish sauce gives a distinct, authentic taste. You can sub with soy sauce, but the flavor won't be quite the same.
- → What’s the best way to store leftovers?
- Store the broth and noodles separately to keep the noodles from soaking up too much liquid. Refrigerate and reheat gently, adding extra broth if needed.