Thai Coconut Curry Chicken Soup

Name: Thai Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 2 cups chicken broth; 1 can (13.5 oz) coconut milk; 1 pound chicken breast, diced; 1 red bell pepper, sliced; 1 cup baby spinach; 2 tablespoons lime juice; Fresh basil leaves for garnish

Highlighted under: Global Flavors

I absolutely love making Thai Coconut Curry Chicken Soup! The blend of aromatic spices and rich coconut milk creates a comforting bowl of goodness that's perfect for any weeknight dinner. Each spoonful bursts with flavor, from the tangy lime to the fragrant basil, making this dish an instant favorite in our home. I appreciate how quick and easy it is to bring this vibrant soup together, pairing beautifully with a side of jasmine rice. It's truly a delightful dish that warms the soul.

Created by

Emily

Last updated on 2026-01-20T11:34:27.844Z

When I first tried making Thai Coconut Curry Chicken Soup, I was pleasantly surprised at how simple yet flavorful it turned out. The key was using fresh ingredients, especially the lemongrass and lime leaves, which really elevate the flavor of the broth. I experimented with different proteins and settled on chicken for its tenderness and ability to soak up the coconut richness.

To ensure a balanced flavor profile, I play around with the curry paste and adjust the spice level to our liking, infusing the broth with depth. I also learned that a dash of fish sauce at the end enhances the umami factor beautifully, lending the soup an authentic Thai character. It has become a staple in our household!

        Why You Will Love This Recipe
        Rich coconut milk creates a creamy and soothing texture
A perfect balance of sweet, spicy, and savory flavors
Quick and easy to prepare, ideal for busy evenings

      

Understanding the Ingredients

The star of this Thai Coconut Curry Chicken Soup is undoubtedly the coconut milk, which adds both creaminess and a subtle sweetness that balances the spiciness of the red curry paste. This combination of textures not only enhances the flavor but also creates a comforting mouthfeel. Opt for full-fat coconut milk for the richest texture, but if you're looking for a lighter option, you can use light coconut milk without compromising the flavor significantly.

The red curry paste is another essential component that brings depth to the soup. It’s typically made from a blend of red chilies, garlic, lemongrass, and spices, contributing to the overall heat and complexity. If you prefer a milder dish, you can reduce the amount of curry paste or use a milder variety, such as yellow curry paste. Just remember to taste as you go, adjusting to your spice preference.

Cooking Techniques for Perfect Results

When sautéing the aromatics, be sure to keep an eye on the onions; you're looking for them to become translucent and slightly golden. This process develops the base flavor of the soup, and should take about 5-7 minutes over medium heat. If you notice the garlic or ginger starting to brown, lower the heat, as burnt garlic can impart a bitter taste to the entire dish.

Simmering the chicken in the broth is crucial for achieving tender pieces that absorb the rich flavors of the soup. Keep the heat low enough to maintain a gentle simmer rather than a rolling boil, which can make the chicken tough. After about 15 minutes of simmering, the chicken should reach an internal temperature of 165°F. Use a meat thermometer to ensure perfect doneness without overcooking.

Ingredients

Gather these fresh ingredients to make your delicious Thai Coconut Curry Chicken Soup:

Ingredients

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
2 cups chicken broth
1 can (13.5 oz) coconut milk
1 pound chicken breast, diced
1 red bell pepper, sliced
1 cup baby spinach
2 tablespoons lime juice
Fresh basil leaves for garnish

These ingredients will come together to create a fragrant and flavorful soup.

Instructions

Follow these steps to create your soup:

Saute the Aromatics

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the Curry Paste

Mix in the red curry paste and cook for about 2 minutes to release the flavors. Stir continuously to avoid burning.

Pour in Broth and Coconut Milk

Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil.

Cook the Chicken

Add the diced chicken breast and sliced red bell pepper. Reduce the heat and let it simmer for about 15 minutes until the chicken is cooked through.

Finish with Spinach and Lime

Stir in the baby spinach and lime juice, allowing it to wilt slightly. Taste and adjust seasoning as needed.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy hot!

This simple method will yield a nourishing and delightful soup.

Pro Tips

For added heat, consider slicing fresh chili peppers to mix in with the soup or serve on the side. Experimenting with other vegetables, such as zucchini or snap peas, can also introduce new textures and flavors.

Make-Ahead and Storage Tips

This soup is ideal for meal prep, as it stores well in the refrigerator for up to four days. To keep the flavors fresh, consider storing the spinach separately and adding it just before serving. This prevents it from becoming overly wilted. If you want to enjoy this dish later, you can freeze the soup for up to three months. Just remember to leave out the lime juice and spinach until reheating to maintain their freshness.

When reheating the soup, do so gently on the stove over low heat, stirring occasionally. Microwaving is an option as well, but use a microwave-safe container and heat in short intervals to avoid boiling over. If the soup appears too thick after refrigeration or freezing, simply stir in a bit of extra chicken broth or coconut milk until you reach your desired consistency.

Flavor Variations and Serving Suggestions

Feel free to customize this soup with additional vegetables. Carrots, sweet potatoes, or even mushrooms are excellent additions that will soak up the wonderful curry flavors. You can also incorporate some protein substitutes, such as tofu for a vegetarian version, or shrimp for a seafood twist. Just adjust cooking times accordingly; shrimp, for example, only requires about 5 minutes to cook.

For serving, this soup pairs beautifully with jasmine rice to soak up the luscious broth. You can also top it with a sprinkle of fresh cilantro, sliced jalapeños for extra heat, or a dollop of avocado for creaminess. A wedge of lime on the side adds a zesty brightness that complements the coconut and curry flavors remarkably well.

Questions About Recipes

→ Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with extra-firm tofu and use vegetable broth in place of chicken broth.

→ What can I use instead of red curry paste?

You can use green curry paste or yellow curry paste, though the flavors will vary slightly.

→ Can I store leftovers?

Yes, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free chicken broth and ensure your curry paste is gluten-free.