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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.
This recipe was so easy and delicious!! Thanks so much for sharing. I think this will be a regular on our menus this winter.
Hey Kelli!
I’m making this tonight! Can’t remember that Tilapia recipe, but this is definitely going to hit the spot. Thank you for all you do in helping those of us less organized to take care of our families!
PS: Sorry, you are KELLY. Not “i” at the end…
This soup is quick, easy, and yummy. I think it’s a slight variation of the one they had printed on the box of College Inn broth. College Inn has discontinued the infused broth, but I don’t think it makes much difference. I do add some extra ginger and curry powder though. I also prefer to use rice noodles, but ramon noodles will do in a pinch.