Coconut Curry Chicken Soup

4.5 Stars (94 Reviews)

Yield: 8 servings

prep time: 25

cook time: 25

total time: 50

This soup is fragrant, fresh, and flavorful. Enjoy as a light yet filling lunch, or serve over rice or noodles for a heartier meal!

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.
If you don’t like any of the vegetables listed in the recipe, simply leave them out.
Feel free to add carrots, snow peas, shredded cabbage, cauliflower, zucchini, sweet potatoes, chickpeas, frozen peas, edamame, minced hot red or green chili, spinach, kale, or 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 lite coconut milk. And for a completely light version, use two cans of lite coconut milk – just know that the overall coconut flavor and body of the soup will be significantly reduced.
To make it vegetarian, omit the chicken and use vegetable broth.

recipe inspired by the "Thai Hot Pot" soup at Noodles & Company (no longer available on their menu)

Nutrition Information:

Serving: 1 Calories: 294kcal Carbohydrates: 17g Protein: 20g Fat: 18g Saturated Fat: 9g Polyunsaturated Fat: 8g Cholesterol: 47mg Sodium: 1117mg Fiber: 2g Sugar: 6g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.