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 tbsp coconut oil; 1 onion, chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp red curry paste; 4 cups chicken broth; 1 can (14 oz) coconut milk; 1 lb chicken breasts, diced; 1 bell pepper, sliced; 1 cup carrots, julienned; 2 cups spinach; 2 tbsp fish sauce; Juice of 1 lime; Fresh cilantro, for garnish

Highlighted under: World Cuisine

I absolutely love making this Thai Coconut Curry Chicken Soup, especially during the cooler months. The combination of rich coconut milk, fragrant spices, and tender chicken creates a comforting dish that's full of flavor. Each bowl feels like a warm embrace, and I enjoy experimenting with fresh vegetables to add color and crunch. This recipe is my go-to for weeknight dinners or when I want to impress friends with something special yet simple. I can't wait to share this delightful dish with you!

Created by

Emma Johnson

Last updated on 2026-01-20T13:38:28.437Z

When I first tried making Thai Coconut Curry Chicken Soup at home, I was amazed by the depth of flavor that the spices brought out. Using fresh ginger and lemongrass was key to elevating the dish, providing a vibrant aroma that filled my kitchen. I also learned that simmering the chicken in coconut milk not only tenderizes the meat but allows the flavors to meld beautifully, creating a rich, creamy broth.

As I perfected this recipe, I discovered the versatility of ingredients. While chicken is wonderful, I often swap it out for shrimp or tofu, depending on what I have on hand. Adding a squeeze of lime right before serving brightens the entire dish, making each bite a flavorful experience.

Why You'll Love This Recipe
Rich coconut flavor with a hint of spice
Creamy texture that is incredibly satisfying
Quick to prepare, perfect for weeknight dinners
Versatile: easily customizable with your favorite proteins and veggies

Selecting the Right Ingredients

Choosing fresh ingredients is crucial for the best flavor in your Thai Coconut Curry Chicken Soup. Fresh bell peppers should have a firm texture and bright color, which adds both visual appeal and crunch to the dish. When selecting chicken, opt for boneless, skinless breasts as they cook quickly and absorb the rich flavors of the coconut milk and curry paste. Additionally, using a high-quality red curry paste will significantly enhance the depth of flavor, so choose one that lists natural ingredients without preservatives whenever possible.

Don't overlook the role of the spinach in this recipe. Fresh spinach provides a pop of color and vital nutrients, but you could easily substitute it with kale or bok choy for a heartier texture. If you're making this soup for meal prep, consider adding sturdier vegetables like broccoli or snow peas later in the cooking process to prevent them from becoming mushy.

For those looking to reduce calories or tailor the dish to dietary preferences, you can substitute the coconut milk with a lower-fat version or even use almond milk. However, this will change the soup's overall creaminess and flavor profile, so be prepared for a lighter dish. Adjust spices accordingly to balance the flavors.

Mastering the Cooking Technique

A key technique in this soup is to build layers of flavor through proper sautéing of the aromatics. Ensure the onion becomes translucent, not browned, by cooking on medium heat. This gentle cooking allows natural sweetness to develop, setting a solid foundation for the dish. If the garlic and ginger start to brown, immediately lower the heat, as burnt bits will introduce bitterness.

Adding the red curry paste at the right time is crucial. You want it to bloom in the oil, which intensifies its flavor. Stir it in until it becomes glossy—this indicates that it's releasing its essential oils. If you skip this step, the curry will lack a robust flavor, so be patient and allow the paste to fully integrate before adding other liquids.

Keep an eye on the chicken as it cooks; it should reach an internal temperature of 165°F for safety. Diced chicken usually takes about 10-15 minutes to cook through completely. If the pieces are larger than 1 inch, increase the cooking time slightly, but watch for overcooking, which can lead to dry meat.

Ingredients

Gather these ingredients before you begin cooking:

Ingredients

1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp red curry paste
4 cups chicken broth
1 can (14 oz) coconut milk
1 lb chicken breasts, diced
1 bell pepper, sliced
1 cup carrots, julienned
2 cups spinach
2 tbsp fish sauce
Juice of 1 lime
Fresh cilantro, for garnish

Once you have all the ingredients ready, you're set to start cooking!

Instructions

Follow these steps to create your delicious soup:

Heat the Oil

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Garlic and Ginger

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Incorporate Curry Paste

Add the red curry paste, stirring well to coat the onions, garlic, and ginger.

Pour in Broth and Coconut Milk

Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer.

Cook the Chicken

Add the diced chicken and let it cook for 10-15 minutes until fully cooked.

Add Vegetables

Stir in the bell pepper, carrots, and spinach. Cook for another 5 minutes until the vegetables are tender.

Season and Serve

Add fish sauce and lime juice, adjusting seasoning to your taste. Serve hot, garnished with fresh cilantro.

Enjoy your homemade Thai Coconut Curry Chicken Soup!

Pro Tips

For an extra kick, consider garnishing the soup with sliced red chili peppers or adding a splash of sriracha.

Serving Suggestions

To elevate the presentation of your Thai Coconut Curry Chicken Soup, consider serving it in bowls topped with a sprinkle of fresh cilantro and thin slices of lime. This adds a vibrant visual touch as well as an extra burst of freshness that complements the richness of the soup. Pair it with jasmine rice or rice noodles for a more substantial meal; both will help absorb the flavorful broth.

If you enjoy a bit of heat, feel free to add sliced fresh chilies or a dash of chili oil when serving. This not only enhances the flavor but also allows each diner to customize their spice level. For a more refreshing twist, serve the soup alongside a tangy cucumber salad.

For a complete meal experience, consider offering a side of Thai spring rolls. The crisp texture of the rolls contrasts beautifully with the creamy soup, providing a satisfying bite with every sip of soup.

Storage and Reheating

This soup can be stored in an airtight container in the refrigerator for up to 4 days. If you plan to make it ahead of time, it's best to store any greens separately and add them fresh when reheating. Reheating on the stovetop over medium heat will preserve the flavor and texture better than a microwave, but if you must use one, do so in short bursts to avoid overcooking the chicken.

For longer-term storage, you can freeze the soup for up to 3 months. However, be aware that the texture of the vegetables may change upon thawing. To freeze, allow the soup to cool completely before transferring it to freezer-safe bags or containers. When ready to enjoy, defrost overnight in the refrigerator and reheat as mentioned above.

Before serving leftovers, always check for seasoning, as flavors may mellow over time. Adjust with extra lime juice or fish sauce for brightness, and feel free to add a little fresh spinach just before serving even if you omitted it in storage to maintain a vibrant color and nutritional benefits.

Questions About Recipes

→ Can I make this soup vegetarian?

Yes! Substitute chicken with tofu or chickpeas and use vegetable broth instead.

→ How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

→ Can I freeze this soup?

Absolutely! Freeze in portions and thaw in the fridge overnight before reheating.

→ What can I serve with this soup?

Serve with steamed rice or crusty bread to soak up the delicious broth!