Coconut Curry Chicken Soup

This coconut curry chicken soup is a creamy, Thai inspired soup loaded with tender chicken, colorful veggies and rice. It’s cozy, bold and bright, and perfect for a cold day.

Think of it as an easy Thai red curry soup that cooks in one pot in about 30 minutes. If you’re looking for a satisfying chicken curry soup for busy weeknights, this one makes great leftovers too.

One reader, Sheila, commented: “My family loved this soup so much! This recipe is definitely a winner and will be made often in my kitchen! ★★★★★”

One reader, Jules, commented: “What a gorgeous bowl of soup. It’s so flavorful and doesn’t weigh you down. My hubby raved about this recipe! ★★★★★”

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 perfect 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 preference, but the red curry paste will pack a little bit of heat and plenty of spices.

If you are craving some legitimate Thai flavors and want to make an easy, one pot meal to satisfy that craving, this is the one for you!

Ingredients

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 soup. You can find the full list with measurements in the recipe card below.

• Garlic: Use fresh minced garlic and avoid substituting with garlic powder for best flavor!
• Shallots: White, yellow or sweet onions can be used as well.
• Chicken thighs or breast: I typically use boneless, skinless chicken thighs for the ease of it, but you can use bone-in, skin-on if you prefer.
• Salt and black pepper: These season the chicken before it goes into the pot.
• Cooking oil: Olive oil, avocado oil, canola oil or vegetable oil all work well for searing the chicken and sauteing the veggies.
• Red bell peppers: Sliced for natural sweetness and a pop of color.
• Mushrooms: I used white mushrooms but any type works.
• Carrots: Sliced for a little extra sweetness and veggie goodness.
• 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: Canned coconut milk makes the broth rich and creamy.
• Chicken broth: Veggie broth can be used as well, or try bone broth if you like a heartier broth.
• Fish sauce: It might smell a bit fishy (and different) but I promise this gives your curry an umami flavor that cannot be achieved otherwise. This is a super common ingredient in Thai dishes.
• Lime juice: Fresh lime juice adds a bright, zesty finish.
• Cooked rice: For the ease of it, I use a pre-cooked bag so I can just add it in after the soup is done cooking.
• Cilantro: Unless you are among the small percentage of people who have the gene that makes cilantro taste 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 Chicken Curry Soup

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.

Step 1: heat the pot

Start by heating Dutch oven on the stovetop over medium-high heat with a little bit of vegetable oil.

Step 2: Sauté the aromatics and Sear the chicken

Add shallots and garlic, and sauté until fragrant, then add chicken thighs (that have been seasoned with salt and black pepper) and sear both sides until they are slightly brown on the outside.

Step 3: add the veggies and curry paste

Next add all your veggies to the Dutch oven or pot – sliced bell peppers, mushrooms, and carrots.

Sauté for about a minute, then add the Thai red curry paste.

Mix everything together and then let’s add on the liquids and seasonings!

Step 4: simmer the chicken in broth

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.

Step 5: add the coconut milk and shred the chicken

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 move the chicken to a cutting board, shred it with two forks or cut it into smaller pieces, and return it to the pot.

Step 6: add the rice and garnish

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, with tender chicken in every bite.

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 mention, it makes the tastiest leftovers!

Easy to reheat, easy to eat, easy 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, celery or sweet potato.
• Protein: Tofu, shrimp, pork, whatever leftover meats you have at hand!
• Others: Chickpeas, bamboo shoots or a handful of fresh basil at the end.
• Aromatics: Ginger can be used as well; shallots can be replaced with onions.
• Curry powder: It can be used instead of curry paste, but it’s often less intense in flavor.

Make Ahead, Storage, And Reheating Leftovers

Make ahead: This soup is easy to cook a day ahead. Keep it in the fridge and reheat it the next day when you are ready to eat.

Storage: Let the soup cool, then store it in an airtight container in the fridge for 3-4 days. Keep the rice separate so it stays fluffy and doesn’t turn soggy.

Freezing: Freeze the soup without the rice in an airtight container in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, until hot, or heat individual portions in the microwave. If it has thickened, stir in a splash of broth or water to loosen the liquid and bring back the texture.

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