Name: Coconut Curry Chicken Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 large yellow onion, chopped; 3 tablespoons green curry paste (Thai Kitchen brand); 3 tablespoons yellow curry paste (Mae Ploy brand); 3 large garlic cloves, minced; 3 tablespoons minced fresh ginger; 1 large red bell pepper, thinly sliced and cut into 1″ long pieces; 8 ounces fresh mushrooms, very thinly sliced; 8 cups low-sodium chicken broth; 2 cans (14 ounces each) full-fat coconut milk; 1½ tablespoons fish sauce (Red Boat brand); 2 tablespoons brown sugar; ¼ teaspoon crushed red pepper flakes; 3 cups cooked and shredded chicken breasts (or deli chicken); ¼ cup freshly squeezed lime juice; 2 green onions, thinly sliced; ¼ cup chopped fresh cilantro leaves; Kosher salt & freshly cracked black pepper, to taste; 1 lime, cut into wedges, to serve with finished soup

Jump to Recipe· 4.9 from 29 reviews

If you’re looking for a soup that’s creamy, aromatic, and truly unforgettable, this Coconut Curry Chicken Soup will instantly win you over. Every spoonful is a colorful dance of Thai-inspired flavors, balancing the richness of coconut milk with bursts of lime and gentle heat from two types of curry paste. Whether you’re soothing the chill of a winter night or craving an exotic twist on classic comfort food, this soup delivers pure joy in a bowl.

Coconut Curry Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—all the components here have a simple job and create bold layers of flavor, gorgeous color, and tempting aromas. Every item is essential for making Coconut Curry Chicken Soup taste restaurant-worthy at home.

Vegetable oil: A neutral base for sautéing, helping the flavors shine without overpowering them.
Unsalted butter: Adds lushness and silkiness that make every bite memorable.
Yellow onion: Brings gentle sweetness and depth as it softens in the pot.
Green curry paste: Fresh, herbal, and a little spicy; gives that unmistakable Thai flavor.
Yellow curry paste: Warm, earthy, and slightly sweet, it rounds out the spice blend beautifully.
Garlic: Essential for that savory punch and irresistible aroma.
Fresh ginger: Offers bright zing and a hint of warmth, balancing the creaminess.
Red bell pepper: Adds sweetness and vibrant color, plus a little crunch if not overcooked.
Fresh mushrooms: Their umami magic deepens the broth, making it even more satisfying.
Low-sodium chicken broth: Keeps things light and lets you control the saltiness while adding body.
Full-fat coconut milk: The heart of Coconut Curry Chicken Soup—makes everything velvety and rich.
Fish sauce: Adds that classic salty, savory depth you associate with great Thai cuisine.
Brown sugar: Subtle sweetness heightens the coconut and balances out the spice.
Crushed red pepper flakes: Just a pinch for a background smolder—totally adjustable to your taste.
Cooked and shredded chicken breasts: Soaks up all the flavors and makes it hearty.
Freshly squeezed lime juice: A burst of citrus lifts the whole soup and wakes up your palate.
Green onions: For color, crunch, and fresh oniony bite right at the end.
Fresh cilantro leaves: Adds a pop of freshness and fragrance that’s the perfect finish.
Kosher salt & freshly cracked black pepper: Essential for seasoning and perfecting every bite.
Lime wedges: Last-minute squeeze over your bowl brings all the flavors to life.

How to Make Coconut Curry Chicken Soup

Step 1: Prep All Your Ingredients

Before you even turn on the stove, set yourself up for soup success by chopping, slicing, and measuring everything out. You’ll move quickly once you start, so having the onion, peppers, mushrooms, garlic, and ginger ready makes the entire process a breeze—plus your kitchen will already smell incredible before you even cook a thing.

Step 2: Sauté the Aromatics and Veggies

In a large, heavy-bottomed pot over medium heat, pour in the vegetable oil and melt the butter. Toss in the chopped onion and sauté, stirring occasionally until just softened and translucent—no need to brown them. Then, stir in both curry pastes and gently fry until fragrant. Add the garlic, ginger, red bell pepper, and mushrooms next, mixing well, and let them cook together until everything is softened and aromatic, about 5 minutes. The combination of fresh spices and veggies will create a tempting, savory base.

Step 3: Build the Broth

Pour in the chicken broth and coconut milk, stirring well to scrape up any tasty bits from the bottom. Add the fish sauce, brown sugar, red pepper flakes, and the cooked shredded chicken. Simmer gently to mingle all those flavors and warm everything through. The coconut milk will make the broth luxuriously smooth, while the two curry pastes swirl together to create an irresistible aroma.

Step 4: Add Finishing Touches

Right before you’re ready to serve, brighten your Coconut Curry Chicken Soup with a splash of fresh lime juice, a shower of green onions, and a handful of cilantro. Taste and adjust seasoning with kosher salt and freshly cracked black pepper. Serve with lime wedges on the side so everyone can customize their bowl with extra citrus if they like.

How to Serve Coconut Curry Chicken Soup

Garnishes

This is a soup that loves a flourish—snip a few more springs of cilantro right on top, scatter sliced green onions, and never skip the fresh lime wedges. These little extras don’t just make the Coconut Curry Chicken Soup look gorgeous, they layer in pops of flavor and freshness in every bite. If you want a little crunch, try topping with a few toasted coconut flakes or crispy fried shallots.

Side Dishes

The soup is filling enough for a standalone meal, but a side of steamed jasmine rice or warm naan is fantastic for soaking up every drop of that golden, flavorful broth. For a lighter touch, a crisp cucumber salad or quick Asian slaw balances the richness beautifully and keeps things vibrant.

Creative Ways to Present

Serving Coconut Curry Chicken Soup in wide bowls lets those colorful veggies and herbs steal the show. For a special occasion, try ladling it into small mugs for an appetizer, or serve with a swirl of coconut cream drizzled on top. If you have fresh Thai basil on hand, a sprig or two floating on the soup is stunning and hints at the flavors inside.

Make Ahead and Storage

Storing Leftovers

Coconut Curry Chicken Soup keeps beautifully. Cool any leftovers to room temperature before transferring to an airtight container. Stored in the refrigerator, it’ll stay fresh and delicious for up to four days. The flavors actually deepen a bit overnight, making tomorrow’s lunch something to look forward to!

Freezing

This soup freezes surprisingly well. For best results, let it cool, portion into freezer-safe containers (leave a little space for expansion), and freeze for up to three months. Thaw overnight in the fridge for best texture. Just know that the coconut milk might separate ever so slightly, but it comes back together when you reheat and stir.

Reheating

To reheat Coconut Curry Chicken Soup, simply warm gently over low to medium heat on the stovetop, stirring often until hot. If you’re in a hurry, microwave in a glass container in short bursts, pausing to stir in between. Add a splash of chicken broth or water if the soup is too thick—taste and adjust the seasoning after reheating, as flavors can mellow with time.

FAQs

Can I use rotisserie or deli chicken instead of cooking my own?

Absolutely! Store-bought rotisserie or deli chicken is a huge time-saver and still soaks up all the wonderful flavors of the soup. Just shred it well and stir it in as directed.

How spicy is Coconut Curry Chicken Soup?

The spice level is just enough to warm you up without overwhelming your taste buds. If you like a bigger kick, add extra red pepper flakes or a bit more curry paste. To make it milder, reduce the green curry paste and skip the extra chili flakes.

Can I make this soup vegetarian?

Yes! Swap out the chicken broth for vegetable broth and replace the shredded chicken with tofu or extra mushrooms. Use a vegetarian fish sauce substitute or a splash of soy sauce if needed.

What types of mushrooms work best?

Button mushrooms are classic and work well, but shiitake or cremini add a deeper, earthier flavor if you have them. Slice thinly so they cook quickly and become tender.

Is there a good substitute for fish sauce?

If you need a substitute, try using soy sauce or tamari for a little salty-sweet depth. It won’t be quite the same, but you’ll still have a deeply flavorful broth.

Final Thoughts

I can’t think of a cozier, more craveable meal than a steaming bowl of Coconut Curry Chicken Soup. It’s the kind of dish that brings instant cheer on a gray day and wows friends at dinner. Give it a try and let it become your new kitchen favorite—you’ll be amazed at just how easy and delicious homemade Thai-inspired soup can be!

Coconut Curry Chicken Soup Recipe

Ingredients You’ll Need