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.
I’ve made this recipe probably half a dozen times now and it’s delicious!! For extra lime flavour I add lime leaves too-so good :-)
Can you use light coconut milk? Or will it be too thin.
I made this soup for lunch today! OMG!! It tastes just like the one we order from our fav Vietnamese restaurant!! I didn’t add noodles today, but I’m picking some up tonight and I’m going to have it again for dinner!! I will def be making this again and again!! No more take out for me!! Absolutely delicious! I’m not a big fan of fish sauce but it’s so flavourful in this soup. I added carrots to mine and left out mushrooms as I don’t like them. Will try spinach and broccoli the next time I make it!! Thank you for this recipe Brenda! Def saving it in my recipe book!!
This soup is so delicious with all the veggies. Loved it and will make it again
So glad to hear this, thanks for coming back to let me know!
Really delicious!!!!
Thank you!!
LOVE Noodles and Company Thai soup. Was thrilled to find your recipe. Not much of a cook and I am cooking for just myself. My question is, do you know if it can be frozen?
Amazing recipe! Tastes exactly like the Thai restaurant we visit, maybe even better. Made a few adjustments but nothing major. Added only 4 cups of chicken broth as my hubby likes soup thick. It still had quite a lot of liquid. I also added carrots, broccoli amd bamboo shoots. Will be making thos again and again. Thanks so much!
I’m so glad you enjoyed this soup, Cindy! We love it too!! :)
Never had the Noodles and Co version, but this was fantastic. Yummly pointed me here and I am so glad it did, as I already have Swedish meatballs and chocolate chip scones on the menu. It is good to find recipes that deserve to be shared!
Wow, this is so delicious! I made it tonight. I could eat this every night. Thank you for this recipe, which not only tastes good, but has a glorious presentation.
I will be making this tonight! Hope the kids dig it as much as I know I will! Thanks.
What kind of curry powder do you use or recommend? Is it the curry normally in the spice section of the grocery store?
Thank you so much for this recipe. It was an unseasonably cold/windy summer day in the Northeast. I’d had this soup once before at Noodles & Co. and wanted to make it on my own. Absolutely delicious. Everyone loved it, and I’ll be making it again soon for sure.
Thanks!
What fish sauce do to use? Would it be ok to omit it?
The brand currently in my pantry is Thai Kitchen. I do think it would be ok to omit it, but really encourage you to try it!
I made this tonight for Valentine’s Day. O.M.G. My hubby and I are in LOVE with this soup. Thank you for a new recipe to add to our rotation. NUMMY!!
Yay! Thank you so much for coming back to let me know. I’m adding it to our menu for this upcoming week, thanks!
This looks just delicious! I like pineapple in my curry. Has anyone tried this? Normally, it is put with red curry, but if green is sweeter, it might be good!
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! :)
What a scrumptious looking soup. The combination of flavors sounds delicious. I’ve always wanted to try Coconut Curry Soup. The picture is beautiful.
Awesome 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! :)