Thai Coconut Curry Chicken Soup

Name: Thai Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, diced; 1 can (13.5 oz) coconut milk; 2 tablespoons red curry paste; 1 cup chicken broth; 1 cup bell peppers, sliced; 1 cup carrots, sliced; 1 cup mushrooms, sliced; 2 tablespoons fish sauce; 2 tablespoons lime juice; 4 green onions, chopped; Fresh cilantro for garnish

Highlighted under: Easy Global Meals

I absolutely love making Thai Coconut Curry Chicken Soup, especially on cozy nights in. The rich combination of coconut milk and fragrant curry spices creates an aromatic experience that envelops you from the first spoonful. Each time I prepare this dish, I’m transported to the bustling streets of Thailand, where bold flavors meet comforting warmth. It’s so simple yet satisfying, perfect for a weeknight dinner or serving to guests. Once you try it, I guarantee this will become a favorite in your household.

Created by

Ella

Last updated on 2026-01-20T13:42:27.992Z

One rainy evening, I decided to experiment with some Thai flavors I had always loved, and the result was this delicious Coconut Curry Chicken Soup. The combination of tender chicken, fresh vegetables, and a creamy sauce felt like a warm hug. I realized that simmering the spices with the coconut milk for a few extra minutes brings out their depth, creating layers of flavor.

I've found that using fresh lime juice right before serving brightens the entire bowl, balancing the rich flavors and adding a zing that truly elevates the dish. Every time I make it, I find myself enjoying the process as much as the delectable outcome!

        Why You'll Love This Recipe
        Aromatic blend of spices that tantalizes your taste buds
Creamy coconut base that makes each spoonful soothing
Quick and easy to prepare, perfect for busy weeknights

      

Key Techniques for Perfecting Your Soup

When making Thai Coconut Curry Chicken Soup, the key to achieving the best flavor lies in the sautéing technique. Heat the oil in your pot until shimmering before adding the chicken; this helps seal in the juices and gives it a slight golden color. If you find that the chicken is sticking, don’t force it; instead, give it an extra minute or two, allowing a crust to form before turning.

Blooming the red curry paste is an essential step to release its full flavor. After adding it to the softened vegetables, cook for an additional 2 minutes over medium heat. You should notice the paste darkening slightly and becoming glossy—this indicates that the spices are awakening and will richly infuse the soup.

Ingredient Spotlight: The Role of Coconut Milk

Coconut milk is not just a creamy base for this soup; it also brings a subtle sweetness that balances the heat of the curry paste. For the best results, opt for full-fat coconut milk, as it provides a richer and silkier texture. Reduced-fat versions can make the soup watery and less satisfying in consistency.

If you enjoy experimenting with flavors, consider using coconut cream instead. This will intensify the richness and give your soup a luxurious mouthfeel. Alternatively, for a lighter version, you can mix coconut milk with vegetable broth to adjust the creaminess to your preference.

Storing and Serving Suggestions

This soup is fantastic for meal prep! You can make it ahead and store it in the refrigerator for up to 3 days. To reheat, gently warm it over low heat to prevent the coconut milk from separating. If you find it too thick upon reheating, add a splash of chicken broth or water until you reach your desired consistency.

For serving, I love garnishing my soup with fresh cilantro and chopped green onions, as this adds a bright freshness that complements the rich flavors. You might also want to serve it alongside a bowl of jasmine rice to soak up the delicious broth, which transforms the meal into a comforting feast.

Ingredients

Ingredients for Thai Coconut Curry Chicken Soup

1 lb chicken breast, diced
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 cup chicken broth
1 cup bell peppers, sliced
1 cup carrots, sliced
1 cup mushrooms, sliced
2 tablespoons fish sauce
2 tablespoons lime juice
4 green onions, chopped
Fresh cilantro for garnish

Steps

Prepare the Chicken

In a large pot over medium heat, add a little oil. Once hot, add the diced chicken and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.

Sauté the Vegetables

In the same pot, add bell peppers, carrots, and mushrooms. Sauté for about 5 minutes until they begin to soften.

Add the Curry Base

Stir in the red curry paste and cook for another 2 minutes, allowing the spices to bloom.

Combine and Simmer

Return the chicken to the pot, adding the coconut milk and chicken broth. Bring to a gentle simmer and cook for 20 minutes.

Finish with Seasoning

Stir in the fish sauce and lime juice. Adjust seasonings to taste and top with chopped green onions and cilantro before serving.

Serve hot, and enjoy your homemade Thai Coconut Curry Chicken Soup!

Pro Tips

For an extra kick, consider adding a sliced red chili during the sautéing process. Serve it with rice or noodles for an even heartier meal.

Substitutions and Dietary Adjustments

If you're looking to make this soup healthier or vegan-friendly, substitute the chicken breast with firm tofu or chickpeas. Both options will absorb the rich flavors of the coconut milk and curry, making them a satisfying alternative. Additionally, you can use vegetable broth instead of chicken broth to keep it plant-based.

For those who are avoiding fish sauce, a dash of soy sauce mixed with a squeeze of lime juice can create a similar depth of flavor. This switch can give your soup an umami kick without compromising the overall taste.

Troubleshooting Your Soup

If your soup comes out too spicy, consider adding a bit of sugar or more coconut milk to balance the heat. A spoonful can soften the aggressive spice and harmonize the flavors. Always taste as you go, especially after adding lime juice, which can intensify the soup’s overall profile.

Should you find that your vegetables are too soft after simmering, it’s an indication that they were cooked too long. In the future, add them to the pot sequentially based on cooking times, starting with those that take longer, like carrots, and ending with faster cooking vegetables like bell peppers.

Questions About Recipes

→ Can I use other proteins instead of chicken?

Absolutely! Shrimp or tofu work wonderfully in this soup.

→ Is this soup gluten-free?

Yes, just ensure that your fish sauce is gluten-free.

→ How can I make this soup spicier?

Add more red curry paste or freshly chopped chilies according to your heat preference.

→ Can leftovers be stored?

Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.