Thai Rotisserie Chicken Curry Soup
Leftover pulled rotisserie chicken or roast chicken with ramen in a thick and creamy Thai yellow coconut curry.
Servings: 6 Servings
Calories: 350kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 large Onion diced
- 1 teaspoon Kosher Salt
- 2 Tablespoons 60g Thai Yellow Curry Paste*
- 1/3 cup 42g Powdered Peanut Butter
- 2 14- oz cans Light Coconut Milk
- 4 cups Chicken Bone Broth
- 2 packs Rice Ramen or your choice of ramen/noodles
- 1 pound Rotisserie Chicken or Cooked Chicken chopped
- 2-3 handfuls Chopped Cilantro
- 1-2 teaspoons Fish Sauce
- Juice of 1 Lime
For Serving
- Minced Shallots or Red Onion
- Lime Wedges
- Chili Crisp
- Wonton Strips
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the onion and salt. Sweat the onion until soft, about 4-5 minutes, before adding the curry paste.
- Stir the paste and onion together and cook until fragrant, about 30 seconds, before adding the powdered peanut butter, coconut milk, and chicken broth. (Optional: Add a handful of chopped cilantro.)
- Bring to a simmer before adding the ramen and chopped rotisserie chicken. (If you're not in a hurry, you can cover and simmer for longer before adding the chicken and ramen to further develop flavors.)
- Cook for 4-5 minutes until the chicken is heated through and the ramen softens and separates.
- Add the fish sauce, a squeeze of lime juice, and salt to taste before serving.
- Garnish with fresh cilantro and minced shallots or red onion, lime wedges, chili crisp, and wonton strips or fried noodles, if desired.
Notes
*I used Mekhala Thai curry paste, which lists shallots, garlic, lime juice, galangal, Himalayan pink salt, dried red chili, spices, and turmeric as its ingredients. Not every curry paste is the same, so you may need to adjust to fit your flavor/spice preference. Spice wise, this soup is on the mild end of the heat spectrum.
Substitution Notes
Don't have rotisserie chicken on hand? You can cook boneless skinless chicken thighs in the broth before adding the ramen. Add the chicken thighs after the bringing the soup up to a simmer, cover, and cook for 20-30 minutes until the chicken is cooked through. You can transfer the chicken out of the soup to chop or just shred in the pot before adding the ramen and cooking for another 5 minutes or so. There's also the option of making something like my ground chicken curry, in case you prefer ground chicken over thighs, or air fried chicken breast. Want to use real peanut butter instead of the powdered peanut butter? I would swap it for about 1/2 cup of peanut butter.Nutrition
Calories: 350kcal | Carbohydrates: 23g | Protein: 31g | Fat: 15g