Thai Chicken Coconut Curry Soup

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Kitchen Team

Signature Recipe

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3 cups coconut milk, filtered, from a carton
2 tablespoons vegetable oil
3 cloves garlic, peeled
1 white onion, diced
3 cups chicken broth
3 tablespoons red curry paste
3 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon ground turmeric
2 boneless chicken breasts, cut into 2-inch strips
4 cups rice stick noodles or vermicelli, cooked
1 cup bean sprouts
lime wedges, for garnish
cilantro leaves, chopped


  1. Heat oil in a stockpot and saute garlic and onion on medium heat until softened, about 10 minutes. Cool to room temperature.
  2. Using the Bottom Blades in the Pitcher, add the cooled vegetables, coconut milk, chicken broth, curry paste, soy sauce, lime juice, brown sugar and turmeric. Select Speed 1 and flip the switch to START. Slowly increase to Speed 6 and blend until smooth.
  3. Return mixture to the stockpot, add chicken and bring to a boil. Reduce heat and simmer for about 10 minutes, or until chicken is cooked through with no pink.
  4. To serve, divide noodles between bowls, ladle soup and garnish each serving with bean sprouts, a lime and chopped cilantro.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.

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