Thai Coconut Curry Soup With Rooster (One-Pot!)

I’d been craving this Thai coconut curry soup for WEEKS earlier than getting an opportunity to strive it, and wow. I solely have one cup left within the freezer and I can’t wait to make extra!

It’s no secret that rooster noodle soup is my favourite soup to make. This recipe is like if rooster noodle met Thai curry in a comfortable, flavorful, one-pot marvel of a meal. I can’t wait so that you can strive it!

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Thai Coconut Curry Soup in meal prep containers and soupercubes

Thai Coconut Curry Soup recipe overview:

For this Thai coconut curry soup, broth, coconut milk and curry paste to make the bottom. For veggies, we’re utilizing zucchini and mushrooms, however after all, you might have a lot of room to change it up there! The protein on this soup is rooster breast, however that’s as much as you as effectively. Cilantro and lime juice add an excellent steadiness to the nice and cozy flavors of the curry paste too.

Is that this Tom Kha Gai?

Tom Kha Gai is a Thai coconut rooster soup made with lemongrass and an fragrant root vaggie referred to as galangal, much like ginger in look, however has a a lot stronger, extra citrusy taste.

This recipe is certainly not Tom Kha Gai! It’s actually extra of a rooster noodle soup with Thai curry paste and coconut milk. If you wish to make an genuine Tom Kha Gai, we recommend this authentic recipe! This soup could be an superior purpose to go to an Asian grocery retailer to seize the specialty components wanted!

What you want to learn about purple curry paste:

We’re large followers of Thai Kitchen purple curry paste! It’s vegan and bought in most grocery shops.

This curry paste is mostly made from Thai purple chilis, galangal (Thai ginger), garlic, lemongrass, shallots and spices. It’s crushed and blended (sometimes with a mortar and pestle if making it at house – enjoyable truth, I truly made this paste in a cooking class in Thailand!) adn utilized in a wide range of dishes.

Generally it has a little bit of a kick to it, however it’s not tremendous spicy. I personally love utilizing Thai purple curry paste! It lasts within the fridge for months and months (I am going by it fairly rapidly).

Do you know you may make your individual? We advise this recipe for Thai purple curry paste.

Right here’s the right way to customise this Thai coconut curry soup:

  • Swap the rooster breast for thighs. It’s also possible to shred a cooked rotisserie rooster if you need. Shrimp and thinly sliced beef may additionally work on this soup!
  • Sub inexperienced curry paste for purple or yellow.
  • Use any kind of noodle you want! I used ramen however any type works. Use GF pasta if wanted.
  • Add different veggies! If you wish to roast up some cauliflower, eggplant or broccoli whereas it cooks on the range, they might make wonderful cozy additions to this soup. Roast at 400 F for 20-Half-hour with somewhat olive oil, salt and pepper. Additionally be at liberty so as to add in greens like spinach or kale.
  • Different veggies to throw within the pot: carrots, jalapeno, purple bell pepper, inexperienced bell pepper, purple onion and peas

Rooster broth or rooster inventory?

Yup, there’s a distinction between the 2. Broth is often made with seasoned liquid that had meat cooked in it in some unspecified time in the future. Inventory is made strictly from animal bones (with out the meat) with unseasoned liquid. You can learn more here!

For this recipe, we’re utilizing broth. However should you purchased rooster inventory as an alternative of broth, it’s completely fantastic!

A before and after photo of making thai coconut curry soup

Storage & Reheating Notes for this Thai Coconut Curry Soup:

This Thai coconut curry soup is nice within the fridge for as much as 5 days. It reheats greatest within the microwave or on the range. Preserve croutons separate at room temp should you make them.

You’ll be able to freeze this soup for as much as 6 months in an hermetic container, and even longer should you use one thing like Souper Cubes to freeze it in to keep away from freezer burn. For those who freeze it, you may thaw it within the fridge in a single day, within the microwave, or in a pot on the range.

Completely happy prepping!

Listed here are another Thai Soups that we love!

And Don’t Neglect to Verify Out Our Different Scrumptious Recipes!

Chicken

Thai Coconut Rooster Noodle Soup (One-Pot!)

Score

Prep Time 10 minutes

Prepare dinner Time 35 minutes

Complete Time 45 minutes

Prep Time 10 minutes

Prepare dinner Time 35 minutes

Complete Time 45 minutes

Servings 4 servings

Components

  • 1 TBSP olive oil sub coconut oil
  • 1/2 onion chopped
  • 2 clove garlic minced or grated
  • 1 inch ginger minced or grated
  • 1 TBSP purple curry paste sub inexperienced curry paste
  • 16 oz rooster breast chopped small, sub rooster thigh
  • salt and pepper to style
  • 15 oz canned coconut milk
  • 3 cups rooster broth sub veggie broth or water
  • 1 TBSP curry powder
  • 2 TBSP soy sauce
  • 8 oz mushrooms sliced
  • 1 zucchini chopped into half moons
  • 6 oz noodles I used rice ramen noodles
  • 2 lime 1 chopped in half, 1 chopped in wedges
  • 1 bunch cilantro chopped, for soup and garnish
  • 2 tsp sriracha elective should you like warmth, plus extra to style

Directions

  • Add the oil to a big dutch oven or stockpot over medium warmth. After a minute or two, add the onions and saute for 3-5 minutes, till they’re aromatic and translucent. Add the garlic, ginger and curry paste and blend effectively. Prepare dinner for 2-3 extra minutes.

  • Add the chopped rooster breast with salt and pepper and blend effectively to coat the items within the paste combination. Add somewhat extra oil if the pan appears dry. Prepare dinner the rooster over medium warmth, stirring typically, till it’s now not pink on the surface – about 7-10 minutes. It is going to proceed to cook dinner by because the soup cooks, so don’t fear if it’s not absolutely cooked by but.

  • Add the canned coconut milk, broth, curry powder and soy sauce to the pot. Stir effectively and produce to a boil. Cowl and scale back to a simmer, cook dinner for 10 minutes.

  • After 10 minutes, convey up the warmth add the zucchini, mushrooms and noodles. Prepare dinner coated for one more 5-10 minutes, till the noodles are cooked by (it relies on what type you employ!). Stir often to keep away from the noodles sticking collectively.

  • Flip off the warmth and squeeze each halves of the lime over the soup. Stir in 2/3 of the cilantro.

  • Style the soup. If it wants extra salt, add extra soy sauce (1 TBSP at a time) or salt (1/4 tsp at a time). If you’d like extra curry taste, add extra curry powder 1 tsp at a time. If it’s too lime-y, add 1-2 tsp sugar or honey. So as to add warmth, add somewhat sriracha or cayenne.

  • Divide the soup between 4 meal prep containers. Be aware which you can freeze additional servings! High with cilantro and lime wedges. Let the soup cool for 30-60 minutes earlier than storing.

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