Coconut Curry Chicken Soup

Siiiiiiiiiiimple simple simple simple.

Super simple. It’s almost embarrassing.

By the way, did you have a nice weekend? I feel like I never ask how you are. Is that rude of me? Because I want to know. I seriously do!

Can I just tell you that I started reading Gone Girl Friday night and I’m already dying. I kept saying to Aaron, “Ooooo gurl is GAWN. She’s GAWN GURL.” He got up and left the room.

And then I was like, “BOY IS GAWWWWN.” And then I heard a cricket in the basement.

Aaron thinks there’s something psychologically wrong with me (um, just now figuring that one out, smarts?) because I’m obsessed with movies and books and shows where people’s lives and marriages are completely falling apart. (I typed livers at first. Where people’s livers are falling apart. I can tell you right now that I am not obsessed with that.)

It’s true though. I can’t help it. I can’t turn away from adultery, murder, betrayal, loss, ghosts. I GET SO SUCKED IN. How sick is that? I think it’s because in real life I tend to lean towards the bubbly, cheerful, chipper side of person-ness (?). I mean, I sing the new Rainbow Brite song for crying out loud. I need the darkness. It . . . evens me out?

By the way, are you noticing how simple this soup is? You don’t even understand how simple it is. It’s so simple.

By the way #2, if you look up what rhymes with simple, mushroom pimple is one of the first things to pop up. MUSHROOM PIMPLE. I have no idea what that is or who is behind it, but my life has been m to the ade.

This soup is seriously so simple. And if I go into how it tastes I might slip into cardiac arrest.

Everything is in one pot. Everything pops with vibrant curry flavor. Everything is silky and glides down your throat like a dang slip ‘n slide.

Okay so did Nick do it? Just tell me. Wait! Don’t. Wait! Do. Don’t. Uggggh, do? No, don’t!

Get your slurp on.

Coconut Curry Chicken Soup:

What it took for 4:

*3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
* 2 (14 oz) cans coconut milk
* 1 cup chicken stock
* 1 tsp fish sauce
* 1 red bell pepper, sliced into 2-inch strips
* 1 cup snow peas
* 1 cup frozen peas
* 2 bundles vermicelli noodles
* 2 cups cooked shredded chicken
* 1/2 cup sliced scallions
* 1 sliced chile, for garnish (optional)
* juice of one lime
* coarse salt

Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.

Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.

Add half the lime juice, stir and taste. Need more salt? Add it.

Serve soup garnished with scallions and chile pepper. Oh! And remaining lime wedges.

Soooooo good. And simple!


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98 Responses to Coconut Curry Chicken Soup

  1. marla October 15, 2012 at 8:29 am #
    Looks amazing Bev!
  2. Cookbook Queen October 15, 2012 at 8:32 am #
    Ooooh...I need this soup in my life. Also, I have read the book. And that girl is definitely GAWN.
  3. Kelli Williams October 15, 2012 at 8:44 am #
    Soup looks delicious! It will be GONE just like the girl! You will really enjoy the book. I know I did!
  4. Kristi Rimkus October 15, 2012 at 8:53 am #
    This curry soup looks amazing. Do you think a light coconut milk would work?
    • Bev Weidner October 15, 2012 at 6:32 pm #
      Light will work, yes! It might not be AS rich, or even thick, but it will still get the job done. Let me know how it works out!
      • Anonymous January 28, 2014 at 11:16 pm #
        Light worked great. I couldn't find vermicelli noodles, so I used rice noodles. Looked exactlly the same! Yum!
  5. Cassie October 15, 2012 at 9:04 am #
    Love those noodles. I can already feel the comfort from this soup.
  6. Loretta E October 15, 2012 at 9:15 am #
    Oh yum! Looks perfect for this cool weather we've been having!
  7. Cody October 15, 2012 at 9:16 am #
    Gone Girl is SOOOOO sick and twisted! I will not tell if you Nick did it, but TRUST ME, you will be absolutely shocked at the turn of events and how it all goes down. This soup looks amazing and I am making it this week, for sure. Thanks so much for sharing it!
  8. Heather @ Heather's Dish October 15, 2012 at 9:18 am #
    what the heck is a mushroom pimple?! i love googling things and just seeing what the top picks are. people are so weird. oh, and this soup IS souper simple (oh Lord. it's monday and i'm a total goober already).
  9. Abby@ Totes Delish October 15, 2012 at 9:37 am #
    That book is soooooo good! When I started reading I couldn't stop, my boyfriend said "What are you even reading over there, you never stop!". Oh yeah, and this soup looks perfect. I lurve the slip and slide analogy.
  10. Kathryn October 15, 2012 at 9:42 am #
    I loved that book and then made both my parents read it so I could talk about it with them.
  11. Julie @ NaClKitchen October 15, 2012 at 9:50 am #
    I will certainly get my slurp on for this... looks delicious!
  12. KharmaIsis October 15, 2012 at 10:07 am #
    Let me tell you how much I have been CRAVING this soup lately and its crazy I didn't think to just make it myself at home. You are AWESOME, I am going to make this soon for sure, thanks!! Btw, Gone Girl - what a roller coaster. I hear Reese Witherspoon bought movie rights and plans to star. I can see it. OMG, wait till you get to the second part of the book. Carve out time in your schedule, you will be able to do NOTHING else until you finish it. I sat in one spot and refused to move until done. Enjoy!
    • Bev Weidner October 15, 2012 at 12:13 pm #
      OMG, Reese! I can see it, I think. I'm only like 23% in. (reading on a Kindle) I can't wiatiaietisteiasitt!
  13. Christina October 15, 2012 at 10:40 am #
    everything looks and sounds delish, except for the noodles. Not a noodle girl, but could totally leave that out. When is your blog gonna get smellavision? I need to smell your creations!
    • Bev Weidner October 15, 2012 at 11:06 am #
      I've made this with brown rice before and ommmmgggg. Try that if you're a ricey gal!
  14. Georgia @ The Comfort of Cooking October 15, 2012 at 11:07 am #
    Love that this is so easy, Bev! Time for me to spice it up with something new... Can't wait to try it!
  15. Paula - bell'alimento October 15, 2012 at 11:45 am #
    Coconut. Curry. Chicken. Soup. I like how you roll!
  16. Averie @ Averie Cooks October 15, 2012 at 12:01 pm #
    The two soups Ive made this fall both use coconut milk and both use red pepper. I am loving this soup, Bev. LOVE sugar snap peas, too...I just want to inhale this soup!
  17. Angie October 15, 2012 at 12:09 pm #
    I love coconut curry! What a great soup recipe!
  18. Sharla October 15, 2012 at 12:51 pm #
    Yummmm!!! This looks so good (and simple) :)
  19. Nicole @ Lapetitebaker October 15, 2012 at 1:19 pm #
    I'm with you in the sick and twisted boat. For some reason, I love movies and books that have a dark side. They totally engross me like nothing else. Oh and this soup, looks like comfort in a bowl. Must make!
  20. Katie @ Blonde Ambition October 15, 2012 at 1:40 pm #
    Curry paste + coconut milk = heaven. That's all.
  21. kelley {mountain mama cooks} October 15, 2012 at 2:48 pm #
    Soup is gorgeous and, yes, it looks simple! I don't even know the book you're referring to but I'm off to go google it.
  22. Chung-Ah | Damn Delicious October 15, 2012 at 2:50 pm #
    What an amazing concoction! This looks so hearty and comforting!
  23. jacque October 15, 2012 at 3:06 pm #
    Recipe looks good. Will have to try. BTW....I HATED the end of the book.
  24. Sarah | The Cyclist's Wife October 15, 2012 at 3:08 pm #
    OK, please do an updated post of what you think when you finish the book. That's all I'm saying, I want to know what everyone else thought of the end.
  25. Beth October 15, 2012 at 4:08 pm #
    I am not ashamed to admit that your "BOY is GAWWWWWWWWN" joke had me laughing out loud at work. Loudly laughing out loud. And then I drooled on my keyboard from the recipe. I was a site to see.....
  26. Marta @ I love breakfast October 15, 2012 at 4:26 pm #
    I've just spent a weekend with people crazy about a vermicelli noodles. I'm so happy to find your recipe, as I'll be able to tell then that I've tried it :)
  27. Tracey @ Cooking With Love October 15, 2012 at 4:57 pm #
    This soup looks soooo yummy! :)
  28. Jessica October 15, 2012 at 7:54 pm #
    why aren't you my neighbor? no seriously.
  29. Jess @ Flying on Jess Fuel October 16, 2012 at 9:45 am #
    This looks amazing!! I love Thai curries... can't wait to try it!
  30. Elizabeth @Food Ramblings October 16, 2012 at 11:34 am #
    need this! love simple and tasty!
  31. Jenny October 16, 2012 at 7:41 pm #
    beautiful photo
  32. Katie October 16, 2012 at 9:51 pm #
    That book kept me up maaaany nights. Well probably just two nights since I read straight through. Also, I remember when I found out that YOU were rainbow bright last year....I listened to that song 100 times. Not even kidding. (also also, I'll have some of that soup, please)
  33. Andrea October 16, 2012 at 11:33 pm #
    I made this tonight. Was very delicious! Only thing I'll change for next time is to add more curry paste. It didn't have any heat and I ended up using sriracha. Also substituted in whole wheat noodles and lite coconut milk. Two thumbs up.
  34. Natalie @ Cooking for My Kids October 17, 2012 at 6:00 am #
    AND...another one added to my menu. I totally forgot how well this works for me. You cook, and I menu plan. It is a perfect relationship.
  35. Amy October 17, 2012 at 1:09 pm #
    This looks amazing!! If I am making it for 5 people should I increase the recipe? Not sure how big the serving was. Thanks for sharing :)
    • Bev Weidner October 17, 2012 at 1:29 pm #
      Hi, Amy! I think maybe by a liiiiiittle? Maybe toss in a 3rd vermicelli noodle bundle, a little more chicken? Little more coconut milk? And more curry paste? And more - I'm just kidding. No need to double it, but yeah, I'd say increase it by a tad! Now watch you have like gallons of leftovers. :) Let me know how it turns out!
  36. Lou Ann Stevens October 28, 2012 at 11:04 am #
    I'm with you Bev! I adore the tastes in this soup! And as for Gone, Girl.... Wow. I loved reading it, I had a feeling early on that she wasn't dead. But The ending made me mad. I wanted hubby to find an equally creative way to give her payback. But he wasn't a sicko like her... And he wanted to play it straight for the sake of the kid. There needs to be a sequel where he finds out he's not the father... and tries to get rid of her somehow. This couple is so not done with the Drama!
  37. Ann November 3, 2012 at 2:06 pm #
    We are not a fish sauce lovin family. Otherwise the recipe looks amazing. I have had it on my pinterest board to try for a while. Now that it is soup season I am ready. Any suggestions for a fish sauce substitution?
    • Anonymous December 23, 2012 at 8:09 pm #
      You can try liquid aminos (vegan soy and fish sauce substitute). Seaweed flakes would also give it a bit of the same flavor.
  38. Elizabeth November 7, 2012 at 8:21 pm #
    Just made this and it's delicious! But did you use vermicelli or rice noodles? The picture looks like rice noodles and vermicelli would soak up all the liquid?
  39. Su-Li November 12, 2012 at 1:20 pm #
    This was so delicious! I added a Tbsp of crunchy peanut butter as well. Thank you for the recipe!
  40. Jeff November 27, 2012 at 6:56 am #
    This was soooooooooooooooo delish! I had to share it with my legions of adoring fans...okay 4 faithful readers, but I totally linked back to you because that's how I roll! Love the blog and love the recipes! Keep up the good work and cheers!!
    • Andrea December 31, 2012 at 12:19 pm #
      Hey, I absolutely love thai food and love making it myself since we can't and eat out with a food allergy in the house. I I started buying all the ingredients for this soup and I was a little confused by the noodles. Like someone previously said it looks more like the see through rice noodles on the picture but say vermicelli noodles. I haven't found any yet who even have the name vermicelli on and I was wondering if any other kind of noodles would work or is there a different name for them? Thank a lot and I'm really looking forward making this!
      • Bev Weidner December 31, 2012 at 12:30 pm #
        Hey, Andrea! I totally get what you mean. The vermicelli noodles that I buy are also known as "glass noodles." Those tiny thin see-through noodles that cook super quickly! If you see some like that, but don't say vermicelli, that's totally fine. OTHER vermicelli noodles might not be so glassy or clear. Even if you go with angel hair, it will work. For me the glass noodles have that slight spongy-ness that I love, but it's not do or die. Has this helped?! I hope so!
        • Andrea December 31, 2012 at 3:40 pm #
          Thanks a bunch for the help! I thought it was the same but wanted to ask before going for it :) Thanks again and Happy New Year!
          • Andrea January 4, 2013 at 4:23 pm #
            Made it tonight and is really tasty. Thank you so much! Will certainly make this over and over again with twists and changes for variety :)
  41. Bernie January 10, 2013 at 12:22 pm #
    You and your recipes are amazing! Thank you for the step-by-step, inspiration and great photography! P.S. These are SNAP peas, not snow peas. Snow peas are those thin things that don't taste like anything. Snap peas are fatter, crunchier, and a whole lot more fun.
  42. Amy January 10, 2013 at 7:23 pm #
    This was very good. I wish I would not have put the lime juice in though. I was better without or at least a little less. I must have had one big lime. :)
  43. Muneera N. February 9, 2013 at 6:09 pm #
    made it yesterday night and nearly doubled the amount made. It was really, really good. I made extra so I could have more today, but it was finished so I didn't have any leftovers. :( The lime juice made it perfect. I also added tomato and cilantro. I'm very slow in the kitchen, but this came together so quickly! Thank you so much for the great recipe!
  44. Jessica February 21, 2013 at 4:06 pm #
    I just found this on the Pinterest. I love the way you write!!! I was laughing the entire time. This soup looks so good but fish sauce? Can I leave that out? Is it major component? Thanks!!
    • Bev Weidner February 22, 2013 at 11:35 am #
      Thanks so much! You CAN leave the fish sauce out, yes. It will chance the flavoring just a tad though. Won't have aaaaas much depth. I know fish sauce smells like death and regret, but in food? OMG. Can't live without it. Thanks for reaching out!
  45. Lollie April 7, 2013 at 9:12 pm #
    I found this recipe on Pinterest, whipped it up today and an eating it right this second for lunch on a cold day. Tastes amazing. I did add a pinch of brown sugar, which is something I always tend to do with red curries, but it was still fabulous without. The end result wasn't very soupy but I think my 'bunches' of noodles were bigger than you meant so next time I'll double the liquids and curry paste. But there will definately be a next time!
  46. Marz August 16, 2013 at 1:38 pm #
    What kind of curry paste did you use when you made it..I mean what brand? I've used Thai Kitchen, Mae Ploy and Maesri, and the Mae Ploy and Maesri are several times hotter than the Thai Kitchen.
    • Bev Weidner August 17, 2013 at 9:06 am #
      I used Thai Kitchen! So if you like it hotter, by all means, rev it up with those other brands!
  47. naomi September 17, 2013 at 7:18 pm #
    This soup is delish!!!! But next time I will double the stock recipe, I kept having to add chick stock to be able to even cover the noodles to cook them. But it still tastes great!!!!
  48. Brien January 27, 2014 at 1:10 pm #
    I made this and holy crap it was amazing, the only thing of note was the vermicelli noodles expanded quite a bit more than I expected so I had to add more chicken stock and coconut milk and next time I'll use less noodles. But overall from a flavor and composition standpoint this recipe is absolutely outstanding, everyone loved it, and I will definitely make it again. Cheers Bev for a great recipe :)
  49. Aqiyl Aniys March 27, 2014 at 3:12 pm #
    I love it. I need a really really large bowl so I can dive into it.
  50. Desiree September 10, 2014 at 7:27 pm #
    This looks amazing, I can't wait to try it! My mouth is watering already!
  51. Lisa January 27, 2015 at 9:21 am #
    I made this last night for the first time. So easy and sooooo good! My husband was raving about it!
  52. Brenda May 4, 2015 at 10:36 pm #
    I made this tonight. Used fish though and added it at the very end. I would add an extra bundle of noodles and the whole can of chicken broth. So yum!
  53. Gen September 20, 2015 at 11:25 am #
    This soup is SO good! I've been making it regularly for about a year. It is my favorite soup now! And love how easy it is. Thank you!!!
  54. Ashley February 14, 2016 at 8:17 am #
    This may be a silly question but when do you shred the chicken? 8 minutes doesn't seem long enough.
    • Bev Weidner February 14, 2016 at 9:02 am #
      Hey! The chicken is already cooked and shredded when you add it to the pot. So it could be a rotisserie, or just some chicken you've boiled and shredded earlier in the day. Whatever works for ya!
  55. Anonymous July 4, 2016 at 6:35 pm #
    Looks great! I'm going to make it without the chicken, I will use mushrooms intead?Thanks for sharing
  56. nissan sentra 2007 price October 24, 2016 at 8:17 am #
    tämä ei valitettavasti estä käyttämästä Plangingaa väärin ja väitän että Puolimatkan suosion syy on "teach the controversy". se, että ID -piirit nostavat tietyt teologiset näkemykset esiin heti kun ne sopivat omaan strategiaan kertoo minusta paljon.
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  59. Tomas March 21, 2018 at 7:35 pm #
    Made this tonight--came out excellently! Didn't have snow peas, didn't use 'em, didn't miss 'em.I used 1/3 of a pack of udon noodles, and most of the liquid got absorbed, so I just kept pouring more stock in until it was the consistency I wanted. Just make sure you have extra stock on hand. I added fresh cilantro to the broth and crushed unsalted roasted peanuts on top along with the scallions and jalapenos. This was easy and delicious!
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