This ingenious soup is beyond easy - just toss ingredients in a pot and turn on the heat.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. Dutch oven combine first five ingredients (through curry paste). Bring to boiling; reduce heat. Simmer 8 to 10 minutes or until chicken is no longer pink, stirring occasionally (mixture will appear slightly curdled).

    Advertisement
  • Add noodles. Return to boiling; reduce heat. Simmer 4 to 6 minutes more or just until noodles are tender, stirring occasionally. Stir in coconut milk; heat through (do not boil). If desired, top servings with basil and serve with lime wedges.

Nutrition Facts

305 calories; 13 g total fat; 10 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 55 mg cholesterol; 772 mg sodium. 344 mg potassium; 22 g carbohydrates; 2 g fiber; 2 g sugar; 20 g protein; 0 g trans fatty acid; 377 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 10 mcg folate; 0 mcg vitamin b12; 31 mg calcium; 2 mg iron;

Reviews (2)

7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/17/2018
Excellent recipe. I would note: I added Green Curry Sauce instead of the paste. Adds calories but also adds the fish oil that really makes this soup more flavorful. I also added canned baby corn to make it more like the Tom Ka Gai soup you can get at a Thai Restaurant. Yummy!
Rating: 2 stars
01/31/2018
Noodles and veggies should be added no more than 5 minutes before serving, noodles and veggies all had the same texture and were overcooked and veggies lost their color. Flavor was good but 3-4 tablespoons of green curry paste is going to be way too spicy! I used three tablespoons and doubled the rest of the recipe and it was almost too spicy to eat. And I like things spicy!