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.
Consistent winner regardless of season. Also tasty w/ shrimp/prawns or meaty fish like grouper or snapper Thanks so much
Yay! So glad you like!
i have made this a few times and my kids love it , i use just green curry with a bit of curry seasoning , i add baby red potato’s to if and to give it a bit more spice i use a chili olive oil , then we like ours creamy i also put in a can of coconut cream, we put our over jasmine rice or at times i just eat it as the soup , i only make it once or twice a year because i make enough for a week and it is all i eat lol . i did find if i dont add the meat i can put it over steamed pot stickers and it works out really well , i also add some shredded coconut as a garnish , it help bring in that coconut flavor .
So glad you love this soup!!
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!
SO GLAD you liked this soup, Kathleen! Thank you for coming back to let me know, and to rate this recipe! :)
Finally made this great soup! I used all green curry paste so it wouldn’t be too spicy for me. Three helpings later, I can say it has an addictive taste and texture.
SO GLAD you like!!
I made this tonight. My husband and kids (ages 7-18) all loved it. Absolutely fabulous!!!! I served it over brown rice.
Made the soup today. It was fabulous!!!!
So glad you liked!! :) Thanks for coming back to let me know.
This is a great recipe, just found it today. I made half the amount which was plenty to portion up and freeze for lunches. I also used red and green Thai curry pastes and the taste was incredible. Will be made regularly
Thank you for this! I was in a similar situation, I missed the “spicy chicken pho” I had at college and vowed to recreate it. Mine was so CLOSE, but not quite right. I added yellow curry to the green curry I’d been using and voila! That was the only difference and it was needed. Just ate a nice bowl of it with my godchildren, it was a big hit.
So glad this was helpful!!
Made this today. The flavour is fantastic, well worth the prep time. Thank you!
Yay! So glad you liked this soup, Sam!
Perfect
1
Delicious! I love the flexibility of this recipe. I followed the recommendations for the chicken stock reduction. I put in 2 cups. I think I might put only one tablespoon of sugar in next time though. It is too sweet for me, but that might be because I don’t eat a lot of sugar so I taste it stronger than I used to. I also didn’t have coconut milk (gasp!) but I did have coconut cream and used that instead. I put a bit more water in there and it turned out amazing. I might just keep the coconut cream. Thank you for the recipe.
This is my favorite soup! I found your recipe many years ago and it has been a regular menu item at our house ever since. I use red curry paste in place of the other types and we always eat the soup with jasmine rice added. I’ve shared this recipe with friends and family many times. It is sooo good! Thank you for sharing it.
Thank you for your comment! I was wanting to make something Thai coconut and chicken today and I stumbled upon this recipe. I only have red curry paste. So thank you for saying that you subbed that out.
Really good
Made this the other night. I only had one can of Light Coconut Milk so I used 1 can of low-fat evaporated milk. I know, not at rich as with all coconut milk, but still, it was VERY good. I will definitely make this again.
Made this the other night. I only had one can of Light Coconut Milk so I used 1 can of low-fat evaporated milk. I know, not at rich as with all coconut milk, but still, it was VERY good. I will definitely make this again.
I’ve made this twice now and the flavor is so SO good but I will say this;
Last time, I combed through reviews and some people recommended reducing the amount of chicken broth. So I did that last time (only added 2 cups chicken broth) and it came out AMAZING! Big hit with my whole family.
This time, I didn’t remember the piece about limiting the chicken broth and I made it with 4 cups of chicken broth (still HALF of what the recipe calls for) and I’m finding it way to liquidy, and family members are suggesting I now add more curry, etc.
So I’m dropping a comment to also STRONGLY recommend reducing the chicken broth in this recipe unless you prefer a more liquidy soup with less pronounced curry flavor.
The flavor of the soup with these fresh ingredients is great either way, but I believe 8 cups of chicken broth really is too much for this recipe.
Absolutely delicious!
So good wanted to make it like a local Thai restaurant and tweaked it a little bit to taste just like my local restaurant. Trust me – add another lime (maybe more?), grated extra ginger into it, some chili garlic sauce, and a lot of sweet chili sauce! Sweet chili sauce is the secret. Soooo good! Rice also makes it more filling. Next time, I’m adding kale.
Whole size would feed 8 people but I halfed it and have 4-6 servings.
What a flavorful and delicious soup! Absolutely tasty!
I think it’s great and better without the lime juice as much as i love lime juice… serve that individually and to taste! Fish sauce had me flinching at the thought, but is definitely a must! Cilantro always great, but also optional. I omitted mushrooms and went with the snow peas and carrots!