Coconut Curry Chicken Soup is the perfect blend of sweet and spicy. If you're looking for a rich and flavorful soup recipe to feed the family, I highly recommend this one. It's not only a fantastic opportunity to try something new, it's quick and easy, too!
Recipe Essentials
- 🍽️ Course: Soup
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Creamy, mildly spicy, and aromatic with coconut, curry, and lime.
- 🍚 Best Served With: Jasmine rice, noodles, or crusty bread - plus a squeeze of lime and cilantro.
- 🧊 Make Ahead?: Yes! Tastes even better the next day. In the fridge for 3 days or freeze for 2 months.
Summarize and Save This Content On
This is a Thai curry soup with coconut milk and tender chicken. I find that red Thai curry is not incredibly spicy, and the coconut milk helps to mellow the flavor to make it a comfortable heat. Even the leftovers make a hearty, delicious lunch!
Some more delicious Thai recipes you should try include slow cooker Thai chicken thighs and Thai carrot soup.
Jump to:
Why You'll Love This Recipe
- It's ready in 30 minutes: It only takes about 30 minutes to make this chicken coconut curry soup. This includes prepping and cooking!
- It's customizable: You can make subtle changes to make this recipe your own. It's fun to get creative with this curry soup.
- It's easy to make: I love how simple it is to prepare this Thai chicken soup recipe. It's easy, but tastes gourmet.
Ingredients
The key ingredients needed for this coconut curry soup are listed below. These components are fairly easy to find, even the curry paste (just check the international foods aisle).
- Chicken breasts: I use boneless, skinless chicken breasts in this soup recipe. You may use boneless chicken thighs instead, just keep an eye on them because they take longer to cook.
- Aromatics: For this chicken curry soup recipe, I use fresh ginger, garlic, and green onions. They help to enhance the flavors of the other ingredients.
- Thai red curry paste: This will be the flavor base of your soup. The dried chilis provide some spice and depth of flavor that complement the fish sauce and coconut milk. It's the most important ingredient for this recipe.
- Coconut milk: I use unsweetened coconut milk so the soup doesn't take on a strong sweet flavor. It's only to provide balance to the curry paste.
- Fish sauce: The umami flavor of fish sauce helps to develop the flavors in the broth while also enhancing the curry.
- Mushrooms: I like to add sliced mushrooms to this soup recipe because the texture and earthy taste work well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add noodles: Cook some rice noodles and add them to the soup for more texture.
- Use crispy tofu: Swap the chicken for crispy tofu to make a delicious meatless version.
- Indian-style: Use Indian yellow curry in place of Thai red curry for a different yet still tasty experience.
How to Make Coconut Curry Chicken Soup
Here are the instructions on how to make this chicken curry soup with coconut milk. Prepare and measure your ingredients before you get started to make the process quicker and easier.
Step 1: Add the chicken and aromatics. Grab a large pot and heat it over medium-high heat. Add oil, and then the chicken, ginger, garlic, curry paste, and green onions.
Step 2: Cook. Next, allow them to cook for about 5 minutes or until they're nice and fragrant.
Step 3: Prepare the broth and mushrooms. Next, pour in the broth, coconut milk, and fish sauce, and bring it to a boil. Then, lower it to a simmer and add the mushrooms.
Step 4: Cook and serve. Pop the lid on the pot and simmer the soup for 20 minutes or until the chicken is fully cooked and the mushrooms are tender. Serve and enjoy!
Recipe Tips
- Simmer the soup gently: Don't allow the soup to cook at high heat for long. Simmer it gently to ensure everything cooks properly and the flavors develop well.
- Watch the chicken: Ensure that the chicken is fully cooked, but not overcooked and dry. I like to pull them out and use a meat thermometer if they aren't fall-apart tender. They should be cooked to 165 degrees F for safety, but not much past, so they don't dry out.
- Add any veggies last: Avoid overcooking the veggies as well. The mushrooms don't take long, so try not to add them too early.
If you enjoy sweet and spicy coconut curry flavors, you should try coconut curry shrimp.
If you enjoy coconut curry, you may also like this slow cooker beef curry. It's really good if I do say so myself.
Storage Directions
- Storing: Store leftover curry soup in an airtight container for up to 4 days in the fridge. You may freeze it for up to 3 months.
- Reheating: This soup is best reheated gently in a saucepan over low heat. If you must use a microwave, heat it for 2-3 minutes at 50% power, stirring halfway.
Serving Suggestions
- A good soup deserves bread like air fryer flatbread or sweet French onion bread to sop up extra broth!
- Since the leftovers are just as good, enjoy a cup of this soup with a fun grilled cheese, like garlic grilled cheese or air fryer grilled cheese and tomato for lunch.
- Prepare a refreshing strawberry spinach salad to create a blanched, nutritious meal.
Recipe FAQs
Of course! Cook all of the ingredients on high for 2-3 hours or on low for 4-6 hours. Add the coconut milk and mushrooms during the last 30 minutes of cooking to prevent separation and mushy veggies!
Of course! Follow the instructions up to simmering. Instead, cook the soup on high pressure for 10-15 minutes. Allow the pressure to naturally release, and then it's ready to serve.
Sure! Add the cooked chicken during the last 10 minutes of cooking to prevent it from becoming dry. You can use rotisserie chicken or leftovers from another recipe, like cast-iron chicken breast.
More Delicious Chicken Soup Recipes
Do you like chicken soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Coconut Curry Chicken Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 chicken breasts cut into bite size pieces
- 1 bunch green onions finely chopped (6 stalks)
- 4 tablespoons fresh ginger minced (about a 4-inch piece)
- 4 tablespoons Thai red curry paste
- 1 tablespoons garlic minced
- 4 cans coconut milk unsweetened
- 4 cups chicken broth low sodium
- 4 tablespoons fish sauce
- 3 cups mushrooms thinly sliced
- ½ tablespoon salt
Instructions
- Heat oil over medium-high in large pot. Add chicken, green onions, ginger, curry paste and garlic and sauté 5 minutes until fragrant.
- Add coconut milk, broth, salt and fish sauce and bring to a boil.
- Lower heat to a simmer, add mushrooms. Cover and cook until chicken is fully cooked through, about 20 minutes.
- Enjoy soup on its own or serve with rice noodles or over rice.
Notes
- Try preparing this chicken curry soup in a slow cooker or Instant Pot.
- Use pre-cooked chicken as an extra shortcut for this soup recipe.
- Simmer the soup gently so you don't curdle the coconut milk.
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