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Coconut Curry Chicken Soup

This Thai Coconut Curry Chicken Soup is fragrant and flavorful, light yet creamy and bursting with layers of warm, comforting aromatic flavor. The rich, complex broth is made with coconut milk, red curry paste, Thai basil (or regular), ginger, garlic, lime juice, fish sauce and cilantro along with tender chicken, mushrooms, carrots and rice or keep it low carb and use your favorite veggies and protein. This Coconut Curry Soup is a meal-in one or serve it alongside chicken satay to complete the feast!
Course Main Course, Main Dish
Cuisine Asian
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

ADD LATER

  • 1 red bell pepper, chopped
  • 8 oz. cremini mushrooms, sliced
  • 3/4 cup uncooked basmati rice (optional)
  • 1/4 cup minced cilantro
  • 1/4 cup minced fresh Thai basil leaves (or regular or 1 TBS dried)
  • 2-3 tablespoons fresh lime juice
  • Asian chili sauce or sriracha to taste

GARNISH

  • chopped cilantro
  • lime juice
  • chili peppers
  • crushed peanuts

Instructions

  • Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
  • Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic and sauté for 2 minutes or until the onions are softened.
  • Add chicken back to the pot followed by chicken broth, coconut milk, diced tomatoes, soy sauce, fish sauce, brown sugar, bay leaves, ½ teaspoon salt and ½ teaspoon pepper. Cover and bring to a boil, then reduce heat to a gentle simmer (covered) for 15 minutes or until chicken is tender enough to easily shred with two forks.
  • Remove chicken and let rest until cool enough to shred. Meanwhile, add bell peppers, mushrooms and rice to the pot. Simmer approximately 8-12 minutes or until rice is cooked. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
  • Remove from heat and discard bay leaves. Stir in the shredded chicken, basil, cilantro, lime juice, and Asian chili sauce to taste. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish servings with desired toppings.

Video

Notes

  • Adjust the curry paste: If you are using a milder brand like Thai Kitchen then I would start with 3-4 tablespoons curry paste.  If you are using a spicier brand, like Mae Ploy, I would start with 2 tablespoons.  You can add more curry paste to taste once the soup is simmering or add chili sauce to taste at the end of cooking.
  • Rotisserie chicken: You may swap the chicken thighs for 2 1/2 cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
  • Rice:  Please only use basmati rice, other rice tends to become mushy.  Alternatively, add any cooked rice to soup bowls and ladle soup over top.  
  • Recipe variations:  Swap in shrimp, different vegetables, make it vegetarian, etc.  See post for ideas/details.
  • Leftovers: The rice will soak up broth while it's stored, so be prepared to add additional chicken broth or coconut milk. Better yet, if you expect leftovers, omit the rice, then add cooked rice to the leftovers when reheating.  Store the soup in the refrigerator for up to 5 days.
  • Prep ahead: The chicken can be trimmed and the vegetables and aromatics chopped and stored in separate airtight containers in the refrigerator.