Quick Coconut Curry Soup

A newer recipe for my family – a hearty soup meal that is perfect for a cold night.  We topped with sliced red chilies, fresh cilantro leaves, sliced scallions, bean sprouts, and crushed peanuts.  It is easy to make after work… grab a rotisserie chicken on your way home, prep the vegetables, and enjoy!  Makes 4 generous portions.

  • 8 ounces thin or vermicelli rice noodles
  • 2 teaspoons vegetable oil
  • 1/2 cup chopped yellow onion
  • 2 1/2 tablespoons red curry paste
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 can unsweetened light coconut milk (13.5 oz.)
  • 2 cups cooked, shredded chicken
  • 6 oz. snow peas, trimmed and halved lengthwise (2 1/2 cups)
  • 1 tablespoon lime juice, plus wedges for serving
  • 2 teaspoons brown sugar
  • salt to taste


  • Soak rice noodles according to the package instructions then rinse under cold water and set aside.
  • Meanwhile, heat oil in a large pot over medium until shimmering.
  • Add onion and cook, stirring frequently, until golden, 2 to 4 minutes.
  • Add curry paste and cook, stirring constantly for another 1 minute.
  • Add broth, water, and coconut milk, stirring to scrape up any paste from the bottom of the pot.  Bring to a gentle simmer and cook, stirring occasionally, until flavors have melded and the broth has thickened slightly 10 to 15 minutes.
  • Stir in chicken, snow peas, lime juice, and brown sugar, then season with salt to taste.  Cook until chicken is just warmed through and peas are slightly softened about 3 minutes.
  • Divide noodles amount four bowls, ladle soup over top, and serve with assorted toppings.