July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/curry-chicken-and-brown-rice-soup-10514
- Prep time 30 minutes
- Total time 30 minutes
- Servings 8
Ingredients
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1 tablespoon vegetable oil
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1 large yellow bell pepper, sliced
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3 tablespoons red curry paste
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1 tablespoon grated fresh ginger
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1 tablespoon finely chopped garlic
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1/2 teaspoon kosher salt
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1/2 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper
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6 cups chicken broth
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4 boneless skinless chicken thighs or 2 chicken breasts
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1 can (14 oz each) coconut milk
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1 tablespoon fish sauce
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2 bags (10 oz each) Birds Eye® Whole Grain Brown Rice
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1/4 cup thinly sliced red onion
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1/4 cup fresh cilantro leaves
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3 green onions, sliced
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1 medium lime, cut into wedges
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1 can (3 oz each) La Choy® Crunchy Asian Noodles
Nutrition Information
343 calories, 32g carbs
Directions
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Step one
Heat oil in a large Dutch oven over medium heat. Add bell pepper to pan and cook until softened, about 3 minutes. Stir in curry paste, ginger, garlic, salt, turmeric, and cayenne and cook until fragrant, about a minute.
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Step two
Pour in chicken broth and bring to a boil. Add whole chicken pieces to broth, reduce heat to medium-low, cover, and simmer until chicken is no longer pink in center (165°F), about 15 minutes.
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Step three
Remove chicken to large bowl and shred with 2 forks. Add chicken, coconut milk, and fish sauce into soup and simmer until hot. Microwave brown rice according to package directions. Divide rice into serving bowls. Ladle soup over rice. Garnish with red onion, cilantro, and green onion. Serve your curry chicken and brown rice soup with lime wedges and crunchy noodles.