Rotisserie Chicken Thai Coconut Soup

This week, the Culinary Medicine team presents a recipe for a Thai-inspired Rotisserie Chicken Coconut Soup!

Rotisserie Chicken Thai Coconut Soup

Rotisserie Chicken Thai Coconut Soup Ingredients (Serves 8)

  • 1 Tbsp. olive oil
  • 1 Tbsp. finely grated peeled fresh ginger (about a 1-inch piece of ginger)
  • 3 cloves garlic, minced
  • 3 Tbsp. Thai red curry paste
  • 6 cups (48 oz.) low-sodium chicken or vegetable broth
  • 1 (13.5 oz.) can coconut milk
  • 6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
  • Kosher salt, to taste
  • 4 oz. vermicelli brown rice noodles, prepared according to package instructions
  • 1 (2 lbs.) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
  • Fresh cilantro chopped, for serving
  • Thinly sliced red onion, for serving
  • Lime wedges, for serving


  1. In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute.
  2. Stir in the curry paste and sauté for 2 minutes.
  3. Add the broth, coconut milk, and kale. Stir to combine, bring to a simmer and cook uncovered until the kale is wilted, about 3 to 5 minutes. Season with salt to taste, if needed.
  4. Remove from heat and stir in the cooked noodles just until noodles separate.
  5. Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken.
  6. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

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