My coconut curry chicken soup gets its rich, fragrant flavor from two kinds of Thai curry paste (green and yellow), simmered with creamy coconut milk, plus fresh ginger and garlic. Tender shredded chicken and fresh vegetables add plenty of flavor, texture, and heartiness, while a squeeze of fresh lime brightens every spoonful. It’s a lightly creamy soup that’s full of savory coziness, ready in less than an hour!
My Coconut Curry Chicken Soup Is A Big Pot Of Soul-Warming Deliciousness!
As much as I love to explore new foods, I can be a stubborn creature of habit when I find an extraordinary dish at a restaurant. A great example is the “Thai Hot Pot” soup from Noodles & Company. I fell in love with it right from the start, it was the only thing I’d order. But then the restaurant removed it from their menu. So being the stubborn person that I am, I made my own recipe!
My homemade coconut curry chicken soup is a big pot of soul-warming deliciousness, full of everything I love. As a bonus, it makes our house smell amaaaaazing while I’m making it!
Just like the restaurant, I stir coconut milk into the chicken broth for that perfect lightly creamy, comforting texture and whisper of tropical taste and aroma. I always use regular coconut milk because I prefer its fuller body and flavor, but go ahead and substitute with light if you like.
For the warm curry flavor, I use both green and yellow curry paste for added depth. I use Thai Kitchen brand green curry paste, with a blend of green chilis, ginger, and cumin. And Mae Ploy brand yellow curry paste, with turmeric and lemongrass. Together, these two pack in a lot of bold, complex flavor, very easily.
This soup includes lots of fresh veggies, and I especially wanted to pronounce the flavors of fresh ginger and garlic. I include fish sauce in my recipe for its signature salty, funky flavor. If this makes you pause, I highly encourage you to still add some, even if it’s not the full amount. It provides a subtle flavor that’s hard to replicate.
And you know me; I love me some fresh lime. It adds a juicy kiss of bright acidity to this rich, flavorful soup. I always offer a little bowl of extra lime wedges on the table, for squeezing over bowls before digging in.
When I used to order Thai Hot Pot soup at Noodles, they served it with a piece of soft, warm flatbread. It’s really quite wonderful for dipping. I highly recommend.
“This is delicious! I added some extra veggies, but didn’t alter anything else. It made a lot, too, so I have leftovers which I love. It was fast to make, and I will be making it again. Thank you for sharing your recipe!”
Kathleen
Here’s How I Make It
A Few Quick Tips That’ll Have you So Much Happier.
A pot of homemade soup is meant to be a joy-filled experience, from start to finish. So I’ve found that I’m so much happier when I wash up the fresh produce and get all the chopping, slicing, and juicing done first. Then I can quickly add ingredients per the directions.
I’ve received questions about using curry powder instead of curry paste for this soup, but sorry to say it’s a no. The curry paste is essential to this soup’s complex flavor.
And finally, make sure that you are happy with the soup’s flavor. Give it a taste test and adjust ingredients if needed. I do not consider this soup to be spicy with the specific curry pastes I use, but each brand can vary.
Coconut Curry Chicken Soup
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 tablespoons green curry paste (I use Thai Kitchen brand)
- 3 tablespoons yellow curry paste (I use Mae Ploy brand)
- 3 large garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 large red bell pepper, thinly sliced and cut into 1″ long pieces
- 8 ounces fresh mushrooms, very thinly sliced
- 8 cups low-sodium chicken broth
- 2 cans (14 ounces each) full-fat coconut milk
- 1½ tablespoons fish sauce (I use Red Boat brand)
- 2 tablespoons brown sugar
- ¼ teaspoon crushed red pepper flakes
- 3 cups cooked and shredded chicken breasts (or use deli chicken)
- ¼ cup freshly squeezed lime juice
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro leaves
- kosher salt & freshly cracked black pepper, to taste
- 1 lime, cut into wedges, to serve with finished soup
Instructions
- I highly recommend getting all the chopping, slicing, and juicing done before you get started.
- In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
- Add chicken broth, coconut milk, fish sauce, 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. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.
Notes
- For more heartiness, ladle soup over cooked basmati rice or thin rice noodles.
- Swap out the chicken for shrimp.
- Change up the vegetables and herbs to your own favorites. Some ideas: carrots, snow peas, shredded cabbage, cauliflower, zucchini, sweet potatoes, chickpeas, frozen peas, edamame, minced hot red or green chili, spinach, kale, and fresh mint leaves.
- For full creaminess, use two cans of regular coconut milk. For a medium level, use one can of regular + one can of light coconut milk. And for a completely light version, use two cans of light coconut milk – just know that the overall coconut flavor and body of the soup will be significantly reduced.
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!
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.
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).
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.
Ohhhhh…I’m so happy you liked it, yay! Thank you so much for coming back to comment, Natalie! xo
I have the ingredients on the counter and I am ready to chop. I am looking forward to a delicious lunch with my husband. :o) 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 LOVE Noodles & Company’s Thai Curry Soup! I can’t wait to try your version. The recipe looks great!
Well, I’d love to know what you think of it then! Thanks, Hallie!
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! :)
Looks and sounds delicious Brenda!! thanks for joinging Soupapalooza!
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 :)
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.
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!
Yummmm ! I love curry
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.
I just love using coconut milk in my cooking, it adds such a nice richness to foods.
I really love curry so much. I am sure adding coconut will be good. Thank you for sharing the recipe.
This looks just fabulous. I adore curry, and a coconut curry and chicken soup just sounds fantastic for a snowy day.
Thank you, Shaina. We enjoyed dipping some of Zoe’s warm pitas in this awhile back…so good!!
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.
Thanks, Paula!
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 :)
I live for soup leftovers, it’s always better the next day! Don’t worry about the coconut milk curdling…it works perfectly. :)
Ooh, what a great soup! Love the flavors!
Thank you, Maria. :)
Looks amazeballs! I love a good chicken soup, but with coconut and curry? Sounds fab!
Thanks, Harriet! :)
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!
Go for it, Natalie! I have so much fun learning about new foods/ingredients and stretching my palate. I refuse to eat boring food! :)