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 tablespoon vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon red curry paste; 1 can (14 oz) coconut milk; 4 cups chicken broth; 2 cups cooked, shredded chicken; 1 red bell pepper, sliced; 1 cup snap peas; 2 tablespoons fish sauce; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Fresh Season Kitchen

I absolutely love making Thai Coconut Curry Chicken Soup during the cooler months. The warmth of the spices combined with coconut milk creates a comforting bowl of goodness. I appreciate how quickly this dish comes together, making it perfect for weeknight dinners. A dash of lime adds a fresh twist that brightens the rich flavors, and I find it's an excellent way to impress guests or just enjoy a satisfying meal on a cozy evening.

Created by

Emma

Last updated on 2026-01-20T14:22:28.167Z

When I first tried this Thai Coconut Curry Chicken Soup, I was blown away by how a few simple ingredients could create such complex flavors. My secret is to toast the curry paste slightly before adding the coconut milk; it enhances the aroma and depth of the dish dramatically. I've served this to friends who have asked for the recipe, and now it's a staple in my kitchen.

One key tip I learned is to use fresh herbs like cilantro to garnish the soup just before serving. It not only adds a pop of color but also an explosion of flavor that ties everything together beautifully. This dish is perfect for any occasion, and you'll find yourself coming back to it time and time again.

        Why You'll Love This Recipe
        Exotic flavors that transport your taste buds to Thailand
A warming, creamy soup that's hearty yet light
Quick and easy to prepare, perfect for any weeknight meal

      

Understanding the Ingredients

The key to making a delicious Thai Coconut Curry Chicken Soup lies in the careful selection and preparation of its ingredients. The red curry paste packs a punch of flavor and heat, so choosing a brand you enjoy matters. For a milder soup, consider using less paste or opting for a green curry paste, which tends to be a bit milder. The coconut milk is essential for that creamy texture and distinctive flavor; full-fat coconut milk provides the best richness, but light coconut milk can be a lower-calorie alternative.

Fresh vegetables are essential for both flavor and texture. The snap peas add a slight crunch, while the red bell pepper introduces natural sweetness and color. If you can't find snap peas, green beans or even diced carrots can be effective substitutes. Just remember that whatever vegetables you use, they should be added toward the end of cooking to maintain their vibrant color and crispness.

Cooking Techniques for Success

Sautéing the onion and garlic until translucent is crucial. This process helps to meld the base flavors of the soup before introducing the curry paste. Be attentive and avoid browning them; overcooked aromatics can lead to a bitter taste rather than the sweet, fragrant foundation the dish needs. Additionally, consider using a pot with a heavy bottom to prevent sticking and ensure even cooking throughout.

When combining the coconut milk and broth, whisk together gently to avoid curdling, which can happen if you pour in cold broth immediately. Instead, warm the broth slightly first. The simmering stage is essential to let all the components marry together, so resist the urge to rush this process; a gentle simmer for about 10 minutes allows the flavors to deepen beautifully.

Ingredients

For the Soup

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon red curry paste
1 can (14 oz) coconut milk
4 cups chicken broth
2 cups cooked, shredded chicken
1 red bell pepper, sliced
1 cup snap peas
2 tablespoons fish sauce
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Sauté Aromatics

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

Add Curry Paste

Stir in the red curry paste and cook for 1-2 minutes until fragrant.

Combine Coconut Milk and Broth

Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.

Add Chicken and Vegetables

Add the shredded chicken, sliced red bell pepper, and snap peas to the pot. Cook for about 10 minutes, or until the vegetables are tender.

Season the Soup

Stir in the fish sauce and lime juice. Taste and adjust seasoning if necessary.

Serve

Ladle the soup into bowls and garnish with fresh cilantro before serving.

Pro Tips

For an extra kick, add sliced jalapeños or a teaspoon of chili flakes when sautéing the onions. You can also substitute shrimp or tofu for a different protein option.

Make-Ahead Tips

This soup is a fantastic dish to prepare ahead of time, making it a go-to option for busy weeknights. You can make the entire soup and store it in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or water to return its creamy consistency. If you want to store it longer, consider freezing portions in freezer-safe bags or containers for up to three months. Just be aware that vegetables may soften after freezing, so adding them fresh when reheating is a great idea.

For meal prep, consider cooking a larger batch of shredded chicken in advance. This step not only saves time but also enhances the flavor since the chicken can be seasoned and cooked with the broth ahead. Simply store the chicken separately in the fridge, and add it to the soup while reheating to keep your meal fresh.

Serving Suggestions

When it comes to serving Thai Coconut Curry Chicken Soup, presentation is key! Ladle the steaming soup into bowls and finish with a generous sprinkle of fresh cilantro. Consider adding extra lime wedges on the side for guests to customize their soup's tanginess. I love serving it with a side of jasmine rice, which soaks up the broth beautifully, or alongside crunchy Thai spring rolls for an inviting meal.

For an added kick, you can also offer chili flakes or Sriracha on the side. This allows guests to control how spicy they want their soup while complementing the rich coconut base with a spicy contrast. Enjoying this soup with friends and family creates an experience that transcends just eating; it brings comfort and warmth to the dinner table.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Just reheat gently on the stovetop before serving.

→ Is this soup freezer-friendly?

Absolutely! You can freeze it in individual portions. Just make sure to leave out the snap peas until you reheat it.

→ Can I use different vegetables?

Yes, feel free to add other veggies like carrots, spinach, or zucchini based on your preferences.

→ What can I serve with this soup?

This soup pairs wonderfully with jasmine rice or crusty bread to soak up all the delicious broth.