This delicious Coconut Curry Chicken Soup is a Thai inspired creamy coconut curry soup loaded with chunks of chicken, veggies and rice. It has bold and bright flavors, and is cozy and comforting for a cold day.
Thai inspired Creamy Coconut Curry Chicken Soup
We have been loving this warm and hearty coconut curry chicken soup this winter. Oh, who am I kidding, I love all my curries in the winter (it’s just the person season for it!), everything from this Curry Butternut Squash Soup to the more authentic Thai Red Chicken Curry.
Think of this coconut curry chicken soup as the soupier version of a Thai red chicken curry. The broth is still creamy because of the coconut milk in there, but it’s definitely more diluted than traditional curry. Then we throw in the rice and veggies, and serve it all in one bowl for easy consumption and cleanup.
SUCH A GOOD MEAL. Gosh I love my coconut curry chicken soup.
Please note that this creamy coconut curry chicken soup is not an authentic Thai dish, but it contains many ingredients and flavors that will remind you of Thai curry, such as fish sauce, cilantro, lime, and Thai red curry paste.
The flavors in my coconut curry chicken soup are bold and bright, yet not overpowering. You can also adjust the spice level based on your liking, but the red curry paste will pack a little bit of heat.
If you are craving some legitimate Thai flavors and want to make an easy, one pot meal to satisfy that cravings, this coconut curry chicken soup is for you!
The ingredients that make up this Thai coconut curry chicken soup makes this soup as delicious as it is. I have some substitution suggestions listed but try to stick to my ingredient list as closely as possible for the best tasting coconut curry chicken soup.
- shallots – white, yellow or sweet onions can be used as well.
- chicken thighs or breast – I typically use boneless, skinless for the ease of it but you can use bone-in, skin-on if you prefer
- red bell peppers
- mushrooms – I used white mushrooms but any type works
- Thai red curry paste – I linked my favorite brand. Note that when using different brands, the level of spice differs, so adjust accordingly. Use more of the paste if you want your coconut curry chicken soup spicier, and use less if you prefer it milder.
- coconut milk
- chicken broth – vegetable broth can be used as well
- fish sauce – it might smell a bit fishy (and different) but I promise you this gives your curry an umami flavor that cannot be achieved otherwise. This is a super common ingredient in Thai dishes.
- lime juice
- cooked rice – for the ease for it, I use a bag of pre-cooked rice for this so I can just add it in after the soup is done cooking.
- cilantro – unless you among the small percentage of people who has the gene that makes cilantro tastes soapy, I highly recommend not skipping this because it really does elevate the taste of the soup. I obviously do not have that gene. 😉
How to make it
To make coconut curry chicken soup, you will need a large pot or Dutch oven. We will be making it on the stovetop, so it’s pretty straightforward and simple.
Start by heating Dutch oven on the stovetop with a little bit of vegetable oil.
Add shallots and saute until fragrant, then add chicken thighs (that has been seasoned with salt and black pepper) and sear both sides until they are slightly brown on the outside.
Next add all your veggies to the Dutch oven or pot – sliced bell peppers, mushrooms, and carrots.
Saute for about a minute, then add the Thai red curry paste.
Mix everything together and then let’s add on the liquids and seasonings!
Start by adding chicken broth, and bring it to a boil. Then add fish sauce and lime juice.
Give it a good stir, cover pot with lid and let your curry chicken soup cook on medium low for 10 minutes, or until chicken is fully cooked, tender and shreddable.
Next, add in coconut milk to thicken your soup and make it super creamy.
Let your Thai coconut curry chicken soup come to a boil then shred or cut chicken into smaller pieces.
At this point I like to taste the soup and add more salt to open up the flavors if needed.
Last but not least, add cooked rice to it and garnish with cilantro. YUM!
It’s creamy, flavor-bursting and hearty.
The best part is, our coconut curry chicken soup takes about 30 minutes from start to finish so it makes the perfect easy one-pot meal on a busy evening.
Also, not to mentioned, it makes the tastiest leftovers!
Easy to reheat, easy to eat, east cleanup…what more can you ask for?
Variation and Substitution
Here are the other items you can add or substitute to your coconut curry chicken and rice soup that I think would be super tasty!
- vegetables: zucchini, kale, spinach, broccoli, baby corn
- protein: tofu, shrimp, pork, whatever leftover meats you have at hand!
- others: chickpeas, bamboo shoots
Frequently Asked Questions
Absolutely! Instead of adding rice, add softened or cooked noodles to your soup. It will be just as tasty!
To make it spicier, add more Thai red curry paste. To make it miler, add less Thai red curry paste. Thai red curry paste is what brings on the heat in this dish.
You cook it the same way as you would boneless, skinless chicken. When shredding the chicken, you will also have to remove the skin and bones. It’s just a bit more work on that part.
Totally! If you don’t want your rice to sit in the soup and get soggy, don’t add rice into the soup that you will not be consuming immediately and store rice separately as leftovers.
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More Delicious Soup Recipes
- Egg Drop Soup
- Curry Butternut Squash Soup
- Hot and Sour Soup
- Miso Noodle Soup
- Instant Pot Wonton Soup
Coconut Curry Chicken Soup
- 1.5 lbs chicken thighs or chicken breast
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp vegetable oil
- 1 shallot sliced
- 1 bell pepper sliced
- 1 cup white mushroom sliced
- 2 stalks carrots sliced
- 2 tbsp Thai red curry paste adjust according to taste
- 4 cups chicken broth
- 1 tbsp fish sauce
- 1 lime juice
- 15 oz coconut milk
- 2 cups cooked rice
- 1/4 cup cilantro chopped
- Pat dry chicken thighs and season both sides with salt and black pepper.
- Add vegetable oil to a pot or Dutch oven and heat pot under medium high heat.
- Add shallots and saute for 30 seconds or until fragrant. Avoid burning shallots.
- Add seasoned chicken thighs to pot. Sear both sides until they are slightly golden brown on the outsides.
- Add bell peppers, mushrooms, and carrots. Saute for 1-2 minutes.
- Add Thai red curry paste, and stir to combine.
- Add chicken broth and bring to a boil.
- Add fish sauce and lime juice. Then cover with lid and cook on medium low for 10 minutes, or until chicken is fully cooked on the insides.
- Add coconut milk and bring to a boil again.
- Remove chicken from the pot and shred or cut it into smaller pieces. Then return them into the soup.
- Add cooked rice (see Note 1) and garnish with cilantro.
- Serve and enjoy!