Curry and Spice and Everything Nice
Thai Coconut Curry Soup Yield: 4 to 6 Servings
Yield: 4 to 6 Servings
  • 6 ounces bean vermicelli, rice noodles, or cellophane noodles
  • 1 onion, chopped
  • ½ red pepper, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons curry paste
  • 2 tablespoons fish sauce, plus more to taste
  • 1 teaspoon dried ginger (or grated fresh ginger)
  • 1 sweet potato, chopped
  • 12 ounces coconut milk (1 can)
  • Salt and pepper
  • Red pepper flakes
  • 6 cups chicken or vegetable broth
  • 1 pound chicken breast, cubed
  • 6 to 8 ounces shitake (or any) mushrooms, sliced
  • Lemon juice to taste
  • Chopped cilantro, for garnish
  • Chopped radishes, for garnish (optional)
  1. Put the noodles in a large bowl and add hot water to cover. Let sit until soft, about 15 minutes. Drain most of the water and set noodles aside. (Check periodically; if noodles appear to be drying out or sticking add a ladle of broth.)
  2. Saute the onion, red pepper, garlic, curry paste, fish sauce, and ginger over medium high heat until vegetables are softened. Add the sweet potato and coconut milk and stir to combine, scraping any bits off the bottom. Bring to a simmer and season with salt, pepper, and red chili flakes. Add the chicken broth and chicken and simmer, stirring, until chicken is cooked, 5 to 7 minutes. Add mushrooms. Add lemon juice and additional fish sauce to taste.
  3. To serve, put a portion of noodles in each bowl and top with soup. Garnish with cilantro and sliced radishes. Soup will keep, refrigerated, for up to a week and can be reheated.
Recipe by Katherine Martinelli at