Thai Chicken Curry Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut milk soup with chicken, rice noodles, and fresh herbs in a fragrant Thai red curry base. Warming and aromatic with a balance of spice and creaminess. A complete one-pot meal for cold weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 tbsp olive oil
- 1 small yellow onion (diced)
- 1 red bell pepper (sliced into thin strips)
- 3 cloves garlic (minced)
- 2 tbsp fresh ginger (grated)
- 1/4 cup red curry paste
- 8 cups chicken broth
- 1 13.5 oz can coconut milk
- 2 large cooked chicken breasts (sliced or shredded into small pieces)
- 5 oz rice noodles
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup fresh basil (chopped)
- 3 oz baby spinach
- 1 lime (juiced)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1239mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 368mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.