There is a Vietnamese restaurant in New York City that serves a delicious chicken curry-coconut soup. This is my easy home version. Enjoy!

JD
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes.

    Advertisement
  • Pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. Add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. Add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. Stir basil into soup.

Cook's Notes:

Vegetable oil can be substituted for peanut oil if desired.

Nutrition Facts

333 calories; 13.5 g total fat; 15 mg cholesterol; 1710 mg sodium. 41.8 g carbohydrates; 15.1 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2015
Great recipe. Easy to follow for such an authentic flavor. I'm not sure if I added too much pasta. I didn't have as much liquid as I would have liked. I'm remaking today. Yum! Read More
(1)

Most helpful critical review

Rating: 3 stars
12/28/2014
The flavors were spot on and delicious. But it was more of a pasta dish than a soup. If I made it again I would consider increasing the amount of stock and decreasing the amount of pasta. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2015
Great recipe. Easy to follow for such an authentic flavor. I'm not sure if I added too much pasta. I didn't have as much liquid as I would have liked. I'm remaking today. Yum! Read More
(1)
Rating: 5 stars
02/08/2015
Great recipe. Easy to follow for such an authentic flavor. I'm not sure if I added too much pasta. I didn't have as much liquid as I would have liked. I'm remaking today. Yum! Read More
(1)
Rating: 5 stars
05/25/2016
Delicious!! I used a whole can of light coconut milk and I made rice noodles. They were not added to the soup but added to each bowl before the bubbly soup was poured in. The broth was very flavorful!! Read More
Advertisement
Rating: 3 stars
12/28/2014
The flavors were spot on and delicious. But it was more of a pasta dish than a soup. If I made it again I would consider increasing the amount of stock and decreasing the amount of pasta. Read More
Rating: 4 stars
07/07/2019
Nice flavor. I used scallops instead if chicken and it was good. A little over powering but will cook again. Read More
Rating: 4 stars
05/28/2015
this was great! I added a little squeeze of lime juice to each plate. I would double the liquids because they got sucked up by the pasta and I like having the soup at the end of the bowl. Read More
Advertisement
Rating: 5 stars
09/24/2015
I travel and had something very similar in Kowloon. This was gorgeous and as authentic as it gets. I didn't put so much pasta but that's because I prefer it with less. Lovely. Read More
Rating: 5 stars
08/02/2015
This is a great recipe. I followed the soup base as is and just threw in the veggies I had on hand (tomatoes carrots bamboo shoots button mushrooms green onion) it turned out amazing! I used the whole can of coconut milk and a whole can of chicken stock. It was the perfect consistency. This is a very flexible recipe you can definitely make it your own and it will still turn out amazing. The lime to brighten up the dish was key! Read More