Coconut and curry are one of the most sublime combinations out there. And after downing a bowl of Thai Curry Soup at our nearby Noodles & Company many years ago, I knew I needed to come up with a version of my very own. Because one bowl is simply never enough. And I love soup leftovers!
This Coconut Curry Chicken Soup is super flavorful, and mild enough that our kids enjoy it, too. If you’re unfamiliar with some of the Asian ingredients listed…well, I was too, many years ago. But I promise you – if you check out the Asian section in your grocery store for the items listed below, your taste buds will be forever grateful.
- Green curry paste – I have some kind of affection for green curry paste. A blend of ginger, chilis, and spices, it is sweeter and milder than red curry paste. But if you like heat, definitely go for the red!
- Coconut milk – Fragrant and creamy, coconut milk adds just the perfect touch of delicious comfort to this soup. I prefer regular coconut milk over light, for its added creaminess and flavor, but feel free to substitute with light.
- Thai fish sauce – An essential ingredient in many Asian curries and sauces, fish sauce lends a subtle salty flavor that is hard to duplicate. But if you can’t find it…or you just don’t want to use it…you’ll still be fine. The soup will still taste great without it.
Ingredients
- 1/4 c. unsalted butter
- 1 large onion, chopped
- 2 T. green curry paste
- 3 garlic cloves, minced
- 1 T. minced fresh ginger
- 1 red bell pepper, thinly sliced and cut into 1" long pieces
- 8 oz. fresh mushrooms, very thinly sliced
- 8 c. low sodium chicken broth
- 2 14-oz. cans coconut milk
- 2 T. fish sauce
- 1 T. curry powder
- 3 T. brown sugar
- 1/4 tsp. crushed red pepper flakes
- 3 c. cooked and shredded chicken breasts (or use deli chicken)
- 1/4 c. freshly squeezed lime juice
- 2 green onions, thinly sliced
- 1/4 c. chopped fresh cilantro
- kosher salt and freshly cracked black pepper, to taste
- 1 lime, cut into wedges, to serve with finished soup
- fresh spinach leaves
- carrots, thinly sliced on the diagonal
- snow peas, trimmed and cut in half on the diagonal
- hot red chili, minced, for extra heat
- fresh mint, thinly sliced
Preparation
* I highly recommend getting all the chopping, slicing, and juicing done before you fire up the stove!
In a Dutch oven or heavy stock pot over medium heat, saute the butter and onion, just until the onion is softened. Add the curry paste and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms. Cook until softened, about 3 to 5 minutes. Add chicken broth, coconut milk, fish sauce, curry powder, brown sugar, red pepper flakes, and chicken. Stir to combine and cook until thoroughly warmed. Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste. It may take a couple teaspoons of salt to reach good flavor, depending on the saltiness of the rest of the ingredients - just start out by adding a 1/2 teaspoon at a time, tasting after each addition.
Serve as is, or over cooked basmati rice or pad thai rice noodles. Have lime wedges available for a fresh squeeze of juice.
Source
Inspired by my favorite Noodles & Company soup (Thai Curry Soup).
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This soup looks amazing. I have never cooked with some of those Asian ingredients, but the photo of this soup, combined with your descriptions of everything, has definitely inspired me to try….starting with this soup. Yummy!
Natalie @ Cooking for My Kids recently posted..Early Release – Recipe: Meat Lover’s Stromboli
Go for it, Natalie! I have so much fun learning about new foods/ingredients and stretching my palate. I refuse to eat boring food!
Looks amazeballs! I love a good chicken soup, but with coconut and curry? Sounds fab!
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Thanks, Harriet!
Ooh, what a great soup! Love the flavors!
Maria recently posted..Spinach Quinoa Salad with Roasted Grapes, Pears, & Almonds
Thank you, Maria.
I love love love soup – -and you’re right, one bowl is never enough – - but the leftovers are always so much better
I’ve never tried mixing coconut milk and curry on my own… I’ve had it dozens of times at Thai restaurants, but I’m always worried my milk will curdle. Hmm… you’re recipe seems so simple, that I may just have to get over my fear – - thanks 
Living The Sweet Life recently posted..Irresistible Walnut Sable Cookies
I live for soup leftovers, it’s always better the next day! Don’t worry about the coconut milk curdling…it works perfectly.
I’m one of your readers not familiar with a lot of Asian ingredients but I do know a good soup when I see one. Looks wonderful.
Paula recently posted..French Macarons
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This looks just fabulous. I adore curry, and a coconut curry and chicken soup just sounds fantastic for a snowy day.
Shaina recently posted..Mediterranean-Style Brown Rice Bake with Hinode Rice
Thank you, Shaina. We enjoyed dipping some of Zoe’s warm pitas in this awhile back…so good!!
I really love curry so much. I am sure adding coconut will be good. Thank you for sharing the recipe.
Robert recently posted..What You Need to Know About Free Woodworking Plans
I just love using coconut milk in my cooking, it adds such a nice richness to foods.
Sylvie @ Gourmande in the Kitchen recently posted..Homemade Flax and Hemp Seed Crackers | Grain-Free and Gluten-Free
I’ve got about 4 or 5 different versions of this soup hanging around the kitchen; the combination of curry and coconut milk are a favorite of mine as well, and I just love how all these simple ingredients combine together to create such a satisfying soup. A little bit of heat is all it takes to chase the chill away.
Kate recently posted..almost 18, and still taking baby steps
Yummmm ! I love curry
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I made this soup the other night for dinner and it was delicious. My husband and I both loved the flavor! I used red curry paste (we like things a little spicy) and added carrots. Thanks for another wonderful recipe!
Your variation sounds awesome, Jessalyn! I wish I could get by with the red curry paste with my kids. Their taste buds are getting more and more daring…some day!! So glad you liked the soup!
I just got into cooking Thai food at home and this recipe has definitely been added in my “to-make” list. Once you get into cooking certain Asian foods, it becomes so much easier because you already have all the ingredients right in your pantry.
Now this soup looks fabulous, packed with tons of veggies and flavors. This will be perfect for the cold winter days we’re having now. Thanks for sharing
Chung-Ah @ Damn Delicious recently posted..Chicken Salad with Dried Cherries and Pistachios
Lovely to hear from you, Chung-Ah! You are so right…the more you make it, the easier it is. It takes a bit to build up a few of the ingredients for the pantry, but after that, it’s just YUM.
Looks and sounds delicious Brenda!! thanks for joinging Soupapalooza!
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Did you know I have never been to Noodles and Co? What is wrong with me?? Well, now I dont have to, I can just make your soup!
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I LOVE Noodles & Company’s Thai Curry Soup! I can’t wait to try your version. The recipe looks great!
Hallie Sawyer recently posted..Alex George’s A GOOD AMERICAN Book Giveaway Winner
Well, I’d love to know what you think of it then! Thanks, Hallie!
I have the ingredients on the counter and I am ready to chop. I am looking forward to a delicious lunch with my husband.
) TGIF
oh WOWWOOWOWO!!! I just took my first taste of the soup and it is FABULOUS!!!!! Thank you for sharing this recipe. xo
I’m SO HAPPY you liked it! Yay!! xo
I made this soup last night. My husband, who is not even a soup lover, declared this the best soup I have ever made. He loved it. We all loved it…well 3 out of 5. It was too spicy for the youngest littles, so I made them a simple broth noodle soup instead. It was absolutely fantastic, Brenda. Thank you so much for an amazingly delicious recipe! You truly, truly amaze me with your stunning photos and brilliant recipes.
Natalie @ Cooking for My Kids recently posted..Ethan’s Progress Report
Ohhhhh…I’m so happy you liked it, yay! Thank you so much for coming back to comment, Natalie! xo
Beautiful and looks yummy! Love the bright red and dark green garnishes on the light green soup (red pepper strips and…. looks more like spinach than cilantro).
Mary@FitandFed recently posted..Celery Root Soup
8 cups of chicken broth? Really? That is SO much. The first time I made this I misread it as one 8 ounce can and that was perfect.
This soup looks delicious. Will have to try it when I have all the ingredients assembled. However, I would definitely decrease the amount of chicken broth or increase the amount of coconut milk. Also, I’d serve with jasmine rice, not basmati. Jasmine rice is what is eaten by the Thais and other people of Southeast Asia. Indians and parts of the Middle East tend towards basmati. It sounds weird to eat it with pad Thai noodles. I assume you mean the rice noodles used to make pad Thai. Even then, I can’t recall eating a curry like that over noodles. I think the jasmine rice is the way to go. Thanks for sharing the recipe!
This soup was simply AMAZING…..my husband could not stop talking about it.
This recipe is going into my recipe binder. Thanks for sharing the recipe….
Wonderful! I’m so glad you liked it. Thanks for coming back to let me know – I appreciate it!
Awesome recipe
Looks absolutely delicious! Here is a chicken soup you might like to try.
http://www.wascene.com/food-drink/hearty-chicken-and-vegetable-soup/
Thanks for sharing,
Jenni
What a scrumptious looking soup. The combination of flavors sounds delicious. I’ve always wanted to try Coconut Curry Soup. The picture is beautiful.
Olga recently posted..Breaded Chicken Tenders
This recipe is amazing! This is my second time making it. My husband and I just love it. It is so flavorful, creaming, and delicious. We’ve been making it with red chile paste since that is what I already I have on hand, and the extra spice is just great. Thank you for a terrific recipe!
That’s wonderful to hear, Claire – thank you so much for coming back to let me know!