This Coconut Curry Chicken Soup is creamy, comforting and full of bold Thai-inspired flavor. Tender chicken, mushrooms and green onions simmer in a coconut milk base infused with red curry paste, fresh ginger and garlic for a perfectly balanced bowl of warmth.
It’s a cozy, feel-good soup that’s light yet satisfying. Serve on its own or on a bed of rice noodles — ideal for chilly evenings, rainy days or whenever you’re craving something flavorful and nourishing.
If you love a soups that are hearty and full of flavor try our Marry Me Chicken Soup or Crockpot Split Pea Soup.
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Why You Will Love This Recipe
- Rich and Creamy: Coconut milk gives this soup a silky texture and depth of flavor.
- Layered Flavor: Curry paste, ginger and garlic combine for the perfect blend of spice and warmth.
- Easy Weeknight Meal: Made in one pot with simple prep and minimal cleanup.
- Customizable: Add rice noodles, bell peppers or sweet potatoes to make it your own.
- Restaurant Quality: Deliciously aromatic and better than takeout, and ready in under an hour.
Ingredients
This coconut curry chicken soup is made with simple ingredients that come together to create big flavor.
See the recipe card below for the exact quantities of each ingredient.
- Chicken Breasts: Boneless, skinless chicken keeps the soup lean and protein-packed.
- Green Onions: Add a mild onion flavor and freshness.
- Fresh Ginger: Brings warmth and a little spice to the broth.
- Thai Red Curry Paste: Adds a spicy, savory and slightly sweet profile to the broth.
- Coconut Milk: Creates a creaminess and richness that balance the heat.
- Fish Sauce: Adds umami and depth for authentic Thai-inspired flavor.
- Mushrooms: Provide texture and a subtle earthy flavor that complements the creamy broth.
Grab yourself a large stock pot and measuring cups and spoons for this one pot recipe.
Variations
- Add Noodles: Stir in cooked rice noodles or ramen for a heartier version.
- Extra Vegetables: Add bell peppers, spinach or bok choy for color and additional nutrients.
- Spice Level: Adjust by adding more or less curry paste or a dash of red pepper flakes.
- Vegetarian Option: Replace chicken with tofu and use vegetable broth.
How to Make Coconut Curry Chicken Soup
Check out how quick and easy it was to make this easy recipe.
Heat oil over medium-high in large pot. Add chicken, green onions, ginger, curry paste and garlic and sauté 5 minutes until fragrant.
Add coconut milk, broth and fish sauce and bring to a boil.
Lower heat to a simmer, add mushrooms. Cover and cook until chicken is fully cooked through, about 20 minutes.
Enjoy soup on its own or serve over rice noodles.
Hint: Simmer gently until the chicken is just cooked through for tender pieces.
Recipe Tips
- Use Full-Fat Coconut Milk: It creates a creamier texture and richer taste.
- Taste Before Serving: Adjust fish sauce or curry paste to balance salt and spice.
- Layer Your Flavors: Let the onions and garlic cook first so their flavor has time to develop before adding the broth.
If you love comforting soups, our Zuppa Toscana is another great one to make.
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Storage Instructions
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: Alternatively, you can place it in a freezer-safe container for up to 3 months. If serving with noodles do not freeze with them in the soup.
- Reheating: To reheat, bring over a low boil until warmed through.
Serving Suggestions
- Mains: Try it alongside our Chicken Thighs with Honey or Spinach and Bacon Quiche for a balanced and satisfying meal.
Coconut Curry Chicken Soup Recipe FAQs
Yes! Thighs add extra richness and stay extra tender even after simmering.
Let it simmer uncovered for a few extra minutes or stir in a cornstarch slurry for a creamier consistency.
Thai red curry paste works best for this soup, but yellow or green can also be used depending on your spice preference.
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Coconut Curry Chicken Soup
Equipment
- Large Soup Pot
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon extra virgin olive oil
- 4 boneless skinless chicken breasts cut into bite size pieces
- 1 bunch green onions finely chopped (6 stalks)
- 4 tablespoon fresh ginger minced (about a 4-inch piece)
- 4 tablespoon Thai red curry paste
- 1 tablespoon garlic minced
- 4 15- ounce cans coconut milk unsweetened
- 4 cups chicken broth low sodium
- 4 tablespoon fish sauce
- ½ tablespoon sea salt
- 3 cups mushrooms thinly sliced, any type
Instructions
- Heat oil over medium-high in large pot. Add chicken, green onions, ginger, curry paste and garlic and sauté 5 minutes until fragrant.
- Add coconut milk, broth, fish sauce and sea salt and bring to a boil.
- Lower heat to a simmer, add mushrooms. Cover and cook until chicken is fully cooked through, about 20 minutes.
- Enjoy soup on its own or serve over rice noodles.
Notes
- Do not Overcook: Simmer gently until the chicken is just cooked through for tender pieces.
- Use Full-Fat Coconut Milk: It creates a creamier texture and richer taste.
- Taste Before Serving: Adjust fish sauce or curry paste to balance salt and spice.
- Layer Your Flavors: Let the onions and garlic cook first so their flavor has time to develop before adding the broth.
Nutrition
Made this recipe? Share your experience in the comments and don’t forget to leave a star rating so others can find it too.
Abi says
Omg the chicken soup sounds amazing, must be delicious !
Eva Filer says
It really is. And it is so simple to make we do it all the time. I hope you enjoy it.