Thai Chicken Coconut Curry Soup
Coconut Curry Soup is warm, satisfying, fragrant and extremely versatile, made with coconut milk, red curry paste, chicken, veggies and more!
This Coconut Curry Soup is fragrant and flavorful, light yet creamy and bursting with layers of warm, comforting aromatic flavor. The rich, complex broth is made with coconut milk, red curry paste, Thai basil (or regular), ginger, garlic, lime juice, fish sauce and cilantro along with tender chicken, mushrooms, carrots and rice or keep it low carb and use your favorite veggies and protein. This Thai Coconut Curry Soup is a meal-in one or serve it alongside chicken satay to complete the feast!
Thai food is my absolute favorite with its symphony of savory, salty, sour flavors! Don’t miss Tom Kha Gai, Tom Yum Soup, Thai Chicken Noodle Soup, Thai Soup with Chicken and Wild Rice, Red Curry Chicken, Panang Curry or Pad Thai.
How to Make Coconut Curry Soup Video
Thai Coconut Curry Soup Ingredients
This Coconut Curry Soup recipe features a fragrant coconut milk broth infused with spicy, sour, sweet, umami flavors. The ingredients list may look lengthy, but it is actually a very easy soup to prepare. Here’s what you’ll need to make this Thai soup recipe (full measurements in the printable recipe card at the bottom of the post):
How to Make Coconut Curry Soup
Coconut Curry Chicken Soup is very straightforward to make, despite the long ingredient list – most of the ingredients are just dumped directly into the soup! Here’s an overview of how to make it (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Brown the chicken. Season the chicken with salt and pepper and sear in sizzling hot oil just until golden. The chicken will not be cooked through at this point but will be added back to the pot later. Remove the chicken to a plate but leave the drippings behind which are flavor gold.
- Step 2: Sauté the aromatics. Add onions and carrots to the drippings and sauté over medium-high heat for a few minutes. Add the red curry paste, ginger, garlic and sauté for 2 minutes or until the onions are softened.
- Step 3: Simmer the soup. Add the chicken back to the pot, followed by the chicken broth, coconut milk, diced tomatoes, soy sauce, fish sauce, brown sugar, salt, pepper and bay leaf. Cover and gently simmer until the chicken is tender enough to easily shred with two forks.
- Step 4: Shred the chicken. Remove the chicken and let it rest until it’s cool enough to shred.
- Step 5: Cook the rice. Meanwhile, add the bell peppers, mushrooms and rice to the pot. Simmer just until the rice is cooked, about 10 minutes.
- Step 6: Add the remaining ingredients. Remove the soup from the heat and stir in the shredded chicken, cilantro, lime juice, and basil.
- Step 7: Garnish and serve. Garnish individual servings with cilantro, freshly squeezed lime juice, chili sauce or chili peppers to taste.
This Thai Curry Soup is a meal-in-one full of protein, carbs, and veggies, but we also love it with a fresh, crunchy salad such as Chinese Chicken Salad, Crunchy Asian Salad, Chinese Salad, or Asian Pineapple Salad.
You can transform this soup into a feast by serving it with appetizers! We love it with any of the following Asian appetizers, even though most of them aren’t Thai:
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- 1 red bell pepper, chopped
- 8 oz. cremini mushrooms, sliced
- 3/4 cup uncooked basmati rice (optional)
- 1/4 cup minced cilantro
- 1/4 cup minced fresh Thai basil leaves (or regular or 1 TBS dried)
- 2-3 tablespoons fresh lime juice
- Asian chili sauce or sriracha to taste
- chopped cilantro
- lime juice
- chili peppers
- crushed peanuts
Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
Add chicken back to the pot followed by chicken broth, coconut milk, diced tomatoes, soy sauce, fish sauce, brown sugar, bay leaves, ½ teaspoon salt and ½ teaspoon pepper. Cover and bring to a boil, then reduce heat to a gentle simmer (covered) for 15 minutes or until chicken is tender enough to easily shred with two forks.
Remove chicken and let rest until cool enough to shred. Meanwhile, add bell peppers, mushrooms and rice to the pot. Simmer approximately 8-12 minutes or until rice is cooked. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
Remove from heat and discard bay leaves. Stir in the shredded chicken, basil, cilantro, lime juice, and Asian chili sauce to taste. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish servings with desired toppings.
- Adjust the curry paste: If you are using a milder brand like Thai Kitchen then I would start with 3-4 tablespoons curry paste. If you are using a spicier brand, like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add chili sauce to taste at the end of cooking.
- Rotisserie chicken: You may swap the chicken thighs for 2 ½ cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
- Rice: Please only use basmati rice, other rice tends to become mushy. Alternatively, add any cooked rice to soup bowls and ladle soup over top.
- Recipe variations: Swap in shrimp, different vegetables, make it vegetarian, etc. See post for ideas/details.
- Leftovers: The rice will soak up broth while it’s stored, so be prepared to add additional chicken broth or coconut milk. Better yet, if you expect leftovers, omit the rice, then add cooked rice to the leftovers when reheating. Store the soup in the refrigerator for up to 5 days.
- Prep ahead: The chicken can be trimmed and the vegetables and aromatics chopped and stored in separate airtight containers in the refrigerator.
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