Northern Thai Curry Soup with Chicken. A coconut milk based soup loaded with rice noodles and topped with bean sprouts, cilantro, red onion and lime! Made in partnership with New Seasons Market.
We are literally days away from Hanukkah and Christmas and there are so many last minute things to do. I was feeling really behind but my husband and I had an epic gift-wrapping and prep session the other night and now I’m feeling sort-of-kinda-prepared.
Admittedly, this year is totally insane because Hanukkah and Christmas overlap and we celebrate both.
One thing that always comforts me is soup. One of the great things about soup is that you cook once and eat twice (or more!) and with everything left to do over the next few days, there is nothing better than having a delicious soup ready to reheat in the fridge!
I clipped a recipe for Chicken Khao Soi from Bon Appétit Magazine a couple of months ago and was determined to make an easier, cleaner and gluten free version.
After playing around with it a bunch of times, I came up with this Northern Thai Curry Soup with Chicken. My version is actually quick to make and doesn’t require any extraordinary ingredients that are super difficult to source.
One of the optional ingredients is fresh curry leaves. Like I said above, they are not required but they add an additional layer of flavor to the soup. If you live in or around Seattle, you can hit up New Seasons Market (see NOTES below for location info) for everything including fresh curry leaves from their HERB BAR.
You guys – I know I have talked about it before but seriously, the herb bar is my everything. Organic herbs by the ounce so you only buy what you need. This is THE BEST THING EVER.
Last week I made a whole roast chicken and just wanted a few sprigs of thyme, sage, and rosemary. Normally, this would be $7+ because I would have to buy those little plastic packages that cost $2.50 each. But, you know where I am going with this — I got all three herbs – exactly what I needed for my chicken for $1.17. Right?
I’ve been working with New Seasons Market for a few months now and I have to say, my only complaint about the market is that it isn’t a mile from my house. If you haven’t checked it out yet, you have to get over there.
New Seasons also has a home goods section. In fact, I got the gorgeous bowls and props I used to style this soup from there. Now, every store is different and they try to stock as many local and regional products as they can so I can’t guarantee that the store closest to you will have these exact items BUT if you head to Mercer Island, they have them and they are gorgeous!
I do recommend making a double (or triple!) batch of the curry paste and freezing it for future batches. Then, this soup is even quicker to throw together!
NOTES:
- For a Low Carb or Paleo version, omit the rice noodles and use spiralized vegetable noodles.
- If you plan to store some soup in the fridge or freezer for later, keep the rice noodles separate as the continue to absorb the broth if they sit in it.
Did you make this recipe? Please give it a star rating below!
Northern Thai Curry Soup with Chicken
- 4 large dried New Mexico chilies stems off, seeds removed and soaked
- 1 large handful cilantro leaves
- 6 medium garlic cloves
- 2 large shallots
- 2 inch ginger root
- 1 Tablespoon turmeric
- 1 Tablespoon ground coriander
- 1 Tablespoon curry powder
- 1 teaspoon kosher salt
- 2 Tablespoons virgin coconut oil
- 2 14 ounce cans full fat coconut milk
- 4 cups low sodium chicken broth
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
- 1 1/2 tablespoons fish sauce
- 1/2 Tablespoons coconut palm sugar
- 1 teaspoon kosher salt
- 8 ounces rice noodles soaked
- 4 medium fresh curry leaves optional
- fresh cilantro
- bean sprouts
- limes
- red onion thinly sliced
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Trim ends of chilies and slice in half lengthwise. Knock seeds out and place chile pods in boiling water for 20 to 30 minutes.
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Combine soaked chilies, cilantro, garlic, shallots, ginger, turmeric, coriander, curry powder and salt in the bowl of a food processor fitted with the chopping blade.
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Combine soaked chilies, cilantro, garlic, shallots, ginger, turmeric, coriander, curry powder and salt in the bowl of a food processor fitted with the chopping blade.
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Process until smooth. You may need to scrape down the sides a few times. If you need more liquid, add some of the chile soaking liquid to loosen. Add 1 to 2 tablespoons at a time until desired consistency is reached. It should be smooth and thick enough to coat the back of a spoon when dipped in.
- Set aside until ready to cook soup.
- Soak noodles according to directions on box. Usually 20 to 30 minutes in very hot water.
- Heat coconut oil in a large soup pot over medium heat. Once hot, add all of the curry paste. Saute for 2 to 3 minutes, stirring constantly, until fragrant.
- Add coconut milk and broth. Bring to a boil.
- Once boiling, add cubed chicken, cover, reduce heat and simmer for 20 to 25 minutes, until chicken is cooked through.
- Remove from heat and immediately add curry leaves (if using).
- Next, add fish sauce, coconut palm sugar and salt. Stir to dissolve, taste and adjust if necessary.
- Drain soaking noodes and divide among 6 bowls. Ladle broth and chicken over noodles and top with fresh cilantro, bean sprouts, lime, and thinly sliced red onion. Serve hot and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
DISCLOSURE: This post is part of a series of sponsored posts in partnership with New Seasons Market. New Seasons has compensated me for my time to develop this recipe and to tell you about my personal experience with their stores. All opinions are my own. Thank you for supporting the brands that make EverydayMaven possible.
I will be trying this now its turning cool. You had a recipe that was a Thai coconut curry soup with shrimp that my family loved and so I saved the recipe but now when I went to look it up the page no longer exist. Is there any way you can email it to me
Hi Sandra, I hope you love this one and yes, I can send that to you – check your email 🙂
Hi, Alyssa
Thanks for the nice chicken soup recipe. It’s really looking delicious to me. Just saved it!
Hope you love it!
OMGG you made your own curry paste!!! Bookmarking this to make ASAP! I’ve always wanted to make my own curry paste!!
It was so much easier than I thought it would be!
Lady, made this the other day and loved it. Making it again tomorrow. Miss you!
Yay! That is one of my fav broths. MISS you too!! We need to make a real plan and catch up!! xo
Great recipe and easy to find ingredients. Just saved it.
Thanks Anna!
The soup looks amazing, and love how you served it! But really I’m in love with your Herb Bar, and so very jealous!!! I need that!!!
Thanks Bec! I know – that herb bar is my fav!
Soup is probably my number one comfort food – and OH MY GOSH does this one look amazing (and beautiful)! And how cool is that herb bar?
Same here Heather. I could eat soup EVERY single day with no complaints!
That looks amazing, and I can’t wait to try it!
Hope you love it Marysue!
This sounds delicious but I can’t eat very hot food. Would it be very different if I omitted all or most of the hot peppers?
My son cannot eat very spicy food either. I prepare something similar by loading my soup with lime and lemon and, on occasion, lemon grass which gives flavor but no heat. Lemon grass takes much longer to cook to release flavors, so if you are in a hurry, you may need to skip it.
If you are skipping curry powder, you may want to add a tiny bit of paprika to the paste, for the color, mainly.
I love the idea of rice noodles. Has anyone tried kelp noodles in something similar? I discovered the product recently and am learning to use it… if anyone has any ideas, they would be appreciated.
Happy holidays!
Ellina
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Hi Ellina,
great tip about the paprika! I have a few recipes on here with kelp noodles – just search in the recipe index. I LOVE using them!
Hi Rosemary – It would be very different. The dried chilies are the base of the sauce. You could cut them in half. If you still think it’s too hot, add a bit more full fat coconut milk.
Do you ever do presentations in Seattle? Or further North? I would love to meet you in person- your recipes rock! Happy Hanukkah-
Hi Meghan! Happy New Year 🙂 Sometimes but I don’t have any scheduled for the 1st Quarter of 2017. If I do, I’ll announce on social media 🙂
This soup looks I warm and comforting. I think I need very to make this ASAP!
It is – that broth is perfect for a cold day!
Great dish! Great photos too ! Thank you and have a happy holidays !
Thanks so much!