This soup is SO tasty and SO easy, especially if you already have the COLLEGE INN Thai Coconut Curry Broth on hand. If not, here is what I would sub it with…
*quantity is instead of what is listed in recipe below
- 1 box chicken broth
- 1 can light coconut milk*
- 1tsp curry powder*
- 2-3 Tbs fresh lime juice*
- 3 tsp fresh ginger, grated *
The fresh ginger makes this dish, so be sure to pick it up in the store in the produce section, it is very inexpensive. It kind of looks brown and nobby like a root. I get a nice size piece and freeze whatever I don’t use for later. Use a potato peeler to get the skin off, skin the whole thing BEFORE you freeze any leftovers. I just use a microplane to grate it for the soup. It grates best when it is frozen.
If you have the Thai broth, I would recommend omitting the coconut milk, it tastes great without it. I can’t imagine it tasting any better with it!
(There is a print link embedded at the top of this post.)
Chicken Thai Curry Soup
1 cup chopped onion
1 cup broccoli florets
1/2 cup diced carrots
2 tsp. grated fresh ginger
1/2 tsp. curry powder
1/4 tsp. red pepper flakes
1 tbsp. vegetable oil
1/2 cup thin spaghetti or angel hair, broken into 2 inch pieces
1 carton COLLEGE INN Thai Coconut Curry Broth
1 Tbsp. fresh lime juice
1 cup light coconut milk (optional)
1 cup chopped or shredded cooked chicken (optional)
1. Cook onion, broccoli, carrots, ginger, curry, red pepper flakes in oil in large saucepan, 3 minutes. Add noodles, broth and lime juice.
2. Bring to boil, reduce heat. Simmer about 5-7 minutes or until noodles are tender. Stir in coconut milk and chicken; heat through.