Thai Coconut Curry Chicken Soup Recipe

Love Thai food? This Thai coconut curry chicken soup recipe can be on the dinner table in 30 minutes, and the taste is off the charts!

A friend introduced me to Thai cuisine a few years ago, and I’ve been hooked ever since. It is just so flavorful!

I am also a huge fan of simple soups. You can’t beat dinner made all in one pot, and of course the leftovers are always fantastic!

With creamy broth, hearty chicken and rice, colorful veggies, and a little bit of heat, this Thai coconut curry soup will warm you up from head to toe. It’s a great option for busy nights, because it comes together in a flash.

Step aside chicken noodle, there’s a new comfort food in town!

How to make coconut curry chicken soup

1. PREP – Cut the chicken into small pieces. Dice the onion, carrots, and red pepper. Juice the lime.
2. CHICKEN – Heat the oil in a large dutch oven over medium high heat. Add the chicken pieces to the hot oil. Season with the salt and pepper and cook for 7-8 minutes, or until browned.
3. VEGETABLES – Stir in the onions and carrots; saute for 3-4 minutes. Add the red pepper and cook an additional minute or two.
4. COMBINE – Add the brown sugar, ginger, curry, coriander, and red pepper flakes; cook and stir for a minute.
   
   Stir in the broth, can of coconut milk, fish sauce, lime juice, and rice. Cook and stir until heated through.
5. SERVE – Ladle into bowls and serve hot. I like to garnish mine with green onions or cilantro. For an extra delicious dinner, serve my easy homemade naan bread on the side!

PRO TIPS:

• For the creamiest soup, I recommend using full-fat coconut milk.
• Store fresh ginger in the freezer so you always have some on hand!
• The fish sauce does add authenticity and a depth of flavor to the soup that is hard to replicate, so if you plan on making Thai food often, it’s worth purchasing!

Coconut Curry Chicken Soup Recipe Variations:

• If you don’t have coconut oil, you can use olive oil or even vegetable oil instead.
• The heat level can be adjusted by adding more or less red pepper flakes.
• If you’re really in a hurry, you can use rotisserie chicken or leftover chicken instead of browning your own chicken.
• Rice noodles can be used in place of the rice.

FAVORITE SOUP RECIPES:

• Hamburger Soup with Pasta
• Ham and Wild Rice Soup
• Chicken Taco Soup with Ranch Dressing
• Copycat Panera Chicken and Wild Rice Soup
• Ravioli Soup with Sausage
• Cheeseburger Soup with Velveeta
• Stuffed Cabbage Soup Recipe
• Chicken Pot Pie Soup

Coconut Curry Chicken Soup Recipe

Kara

Creamy coconut milk, tender chicken, veggies, and warm spices combine to make an unforgettable Thai chicken soup!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Soups

Cuisine Asian

Servings 8 servings

Calories 309 kcal

Equipment

• Amazon Basics Enameled Cast Iron Dutch Oven with Lid, 4.3-Quart, White
• Bamboo Spatula 13-Inch
• OTOTO The Original Nessie Soup Ladle – Large

Ingredients

  

1x2x3x

• 1 Tbsp coconut oil
• 1 ½ pounds boneless skinless chicken breast, cubed
• 1 tsp salt
• ½ tsp black pepper
• 1 small onion diced
• 2 large carrots peeled and diced
• 1 red bell pepper diced
• 1 Tbsp brown sugar
• 1 tsp fresh ginger
• 1 ½ tsp curry powder
• ½ tsp coriander
• pinch red pepper flakes
• 3 cups chicken broth*
• 1 13.5 ounce can coconut milk full fat coconut milk is best
• 1 Tbsp fish sauce
• 1 Tbsp fresh lime juice
• 1 ½ cups cooked white rice long grain or basmati rice

Instructions

 

• Heat the coconut oil over medium-high heat in a Dutch oven or large pot. Add the cubed chicken and sprinkle with salt and pepper. Cook until browned, 7-8 minutes.
• Add the onion and carrots and saute for 3-4 minutes, then add the diced bell pepper and cook 1-2 minutes.
• Stir in the brown sugar, ginger, curry, coriander, and red pepper flakes. Cook for about a minute, or until fragrant.
• Add the chicken broth, coconut milk, fish sauce, lime juice, and rice. Turn the unit down to medium heat and bring to a simmer.
• Serve hot and enjoy!

Notes

• *I often use a heaping tablespoon of chicken soup base and three cups of water in place of the chicken broth.
• Leftover soup can be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition

Serving: 1gCalories: 309kcalCarbohydrates: 17gProtein: 22gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 53mgSodium: 861mgPotassium: 604mgFiber: 2gSugar: 6gVitamin A: 3021IUVitamin C: 23mgCalcium: 36mgIron: 2mg

Keyword coconut curry chicken soup

Tried this recipe?Let us know how it was!

 A warm bowl of Thai chicken curry soup is the perfect way to start soup season! If you love Asian flavor, it’s going to become one of your favorite recipes. 🙂