Thai Coconut Curry Chicken Soup

Name: Thai Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, diced; 1 can (14 oz) coconut milk; 2 cups chicken broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon red curry paste; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 bell pepper, sliced; 1 cup mushrooms, sliced; 2 cups spinach; Juice of 1 lime; Fresh cilantro, for garnish; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making Thai Coconut Curry Chicken Soup, especially during chilly evenings when I crave something warm and comforting. The combination of creamy coconut milk with fragrant spices and tender chicken creates a beautiful harmony of flavors that instantly transports me to a tropical paradise. Plus, it’s an easy recipe to whip up in just a short time, making it perfect for a quick weeknight dinner or a cozy weekend treat. I can't wait to share this delightful dish with you!

Created by

Emily

Last updated on 2026-01-20T12:58:28.189Z

Every time I make this soup, I marvel at how easy it is to bring together such vibrant flavors. The rich coconut milk acts as a perfect canvas for the spices, while the chicken absorbs all the delicious aromas. One trick I've learned is to sauté the spices before adding liquid; this truly enhances their flavor and depth, making the soup even more aromatic.

On my last attempt, I experimented by adding a handful of fresh spinach at the end, and it was a delightful addition that not only boosted nutrients but also added a beautiful pop of color to the bowl. I can’t recommend enough trying this recipe your own way!

        Why You'll Love This Soup
        Creamy coconut milk enveloped in a symphony of Thai spices
Tender chicken pieces that soak up all the aromatic flavors
Quick and easy to prepare, perfect for busy weeknights or weekend indulging

      

Perfecting the Flavor Profile

The base of this Thai Coconut Curry Chicken Soup lies in the aromatic blend of onion, garlic, and red curry paste. When sautéing the onion, aim for a translucent state to develop sweetness, which balances the richness of coconut milk. Cooking the garlic and curry paste until fragrant, about 2 minutes, ensures that the flavors bloom beautifully, elevating the overall taste of the soup. By taking these steps, you're creating a solid flavor foundation that infuses the entire dish.

Red curry paste can vary in heat, so consider testing a small amount before adding the entire tablespoon. If you prefer a milder flavor, start with half the amount and adjust according to your taste. The paste's spiciness combined with the sweetness of the coconut milk creates a delightful harmony, but too much spice can overpower the delicate flavors. Carefully balancing these elements can make your soup perfectly suited to your palate.

Ingredient Insights and Substitutions

The choice of chicken breast in this recipe allows for quick cooking and absorbs the flavorful broth well. If you're looking for a more budget-friendly option, consider using chicken thighs, which offer richer flavor and stay tender during cooking. Thighs can take an additional 2-3 minutes of cooking time compared to chicken breasts due to their denser texture, but they bring an extra layer of flavor.

For those looking to make this soup vegetarian, tofu can be a wonderful substitute for chicken. Choose firm or extra-firm tofu, pressing it to remove excess moisture before dicing. Add it at the same stage as the chicken to allow it to soak up the delicious broth. Additionally, for a dairy-free alternative to fish sauce, a combination of soy sauce and a splash of lime juice can mimic the umami flavor, ensuring the dish remains plant-based yet flavorful.

Storage and Serving Suggestions

This soup is perfect for meal prepping; it stores beautifully in the refrigerator for up to 3 days. If you have leftovers, reheat gently on the stove over low heat, stirring frequently to prevent the coconut milk from separating. If you find your soup thickens after refrigeration, simply add a splash of chicken broth or water to return it to the desired consistency.

Consider pairing your soup with a side of jasmine rice or crusty bread to soak up the wonderful broth. For added texture and freshness, serve with a lime wedge and extra cilantro on the side. You might also experiment with toppings like roasted peanuts or thinly sliced chili for an additional crunch and layer of flavor that contrasts nicely with the creamy soup.

Ingredients

Ingredients for Thai Coconut Curry Chicken Soup

1 lb chicken breast, diced
1 can (14 oz) coconut milk
2 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon sugar
1 bell pepper, sliced
1 cup mushrooms, sliced
2 cups spinach
Juice of 1 lime
Fresh cilantro, for garnish
Salt and pepper to taste

Instructions

Sauté the Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and red curry paste, cooking for another 2 minutes until fragrant.

Cook the Chicken

Add the diced chicken breast to the pot and cook until it's no longer pink, about 6-8 minutes. Stir frequently to ensure even cooking.

Add Liquids and Vegetables

Pour in the coconut milk and chicken broth. Add the fish sauce and sugar. Bring to a simmer, then stir in the sliced bell pepper and mushrooms. Let the soup cook for 10 minutes, allowing the vegetables to soften.

Finish and Serve

Stir in the spinach until just wilted, then squeeze in the lime juice. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

Pro Tips

For a spicier kick, add a sliced chili pepper along with the vegetables. You can also substitute tofu for chicken for a vegetarian version.

Cooking Techniques to Remember

When sautéing ingredients in the initial steps, using a heavy-bottomed pot can help distribute heat evenly and prevent burning. This is especially important when dealing with spices, as they can quickly go from fragrant to scorched if the heat is too high or uneven. Medium heat is typically sufficient, but feel free to adjust as needed based on your stove's performance.

While simmering, it’s key to maintain a gentle boil rather than a vigorous one. This allows the flavors to meld without overcooking the vegetables. You’ll know the soup is ready when the bell peppers and mushrooms are tender but still vibrant in color, taking about 10 minutes of cooking once added.

Potential Troubleshooting

If you find the soup too thick after cooking, try adding a bit more broth or water gradually. It’s important to do this a little at a time to avoid making it too watery. On the other hand, if your soup ends up too thin, you can intensify the flavor by simmering it uncovered for an extra 5-10 minutes to reduce it down.

For those concerned about the heat level, always taste your soup as it cooks. If it becomes too spicy for your liking, a quick fix is to add a spoonful of sugar or an additional splash of coconut milk to soften the spice. Just keep in mind that too much sugar can alter the flavor profile, so add incrementally and taste often.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Just store it in the fridge and reheat before serving.

→ How can I make it vegetarian?

You can easily make this soup vegetarian by replacing chicken with tofu and using vegetable broth instead of chicken broth.

→ Can I freeze the soup?

It's not recommended to freeze this soup as the coconut milk can separate when thawed. It's best enjoyed fresh.

→ What can I add for more texture?

You can add it with some corn, baby corn, or even diced sweet potatoes for some extra texture.