[[ recipeID=recipe-8kfwpcorl, title=Chicken Curry Soup with Broccoli and Spinach ]]

Chicken Curry Soup with Broccoli and Spinach

Servings: 4

Keywords: curry, chicken, spinach, broccoli

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins




  • 1 8 oz package of thin oriental rice noodles
  • 1 ½ lbs boneless, skinless chicken breast (about 2 large pieces) – cut in 1/4 inch slivers
  • 1 tablespoon canola oil
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 can (13.5oz) lite coconut milk
  • 1 ½ cups low-sodium chicken broth
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 2 cups broccoli – cut in 1 inch pieces
  • 1 large tomato – cut in 1/2 inch pieces
  • 1 cup spinach - chopped
  • 2 tablespoons fresh basil - chopped


  1. Prepare the noodles according to the package. Drain and set aside. In a large wok, place one tablespoon of oil and under medium heat add curry paste, curry powder, and cumin. Heat for less than a minute, forming a paste with the back of a spoon. Add coconut milk and chicken broth. Raise the heat and bring to a gentle boil. Use the back of the spoon to mix the curry paste well with the liquid. Add the chicken and cook for approximately 3 minutes – when the thin pieces of chicken start to turn white. Add broccoli and cook an additional 3 minutes. Add tomatoes and cook for 2 minutes. Add spinach and 1 tablespoon of basil. Cook for 1 minute and the add lime juice. Serve in a bowl over noodles – garnish with fresh basil. Click for larger image

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 657
% Daily Value*
Total Fat 39g 60%
Saturated Fat 24g 120%
Trans Fat 0g
Sodium 523mg 21%
Total Carbohydrate 59g 19%
Dietary Fiber 9g 36%
Sugars 14.75g
Protein 22.75g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: