Coconut Curry Chicken Soup is a comforting and flavorful dish that blends creamy coconut milk, aromatic curry spices, and tender chicken into a rich, warming broth. This soup is perfect for chilly nights or when you’re craving a cozy, satisfying meal with a hint of spice.
Why You’ll Love This Recipe
- Rich and Creamy: The coconut milk gives this soup a velvety texture and deep flavor.
- Bold and Spiced: A perfect balance of curry powder, garlic, and ginger adds warmth without being overpowering.
- Hearty and Satisfying: Loaded with protein from chicken and packed with vegetables, making it a complete meal.
- Quick and Easy: Comes together in about 30 minutes, perfect for busy weeknights.
- Customizable: Adjust the spice level, add your favorite veggies, or make it vegetarian-friendly.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or yellow curry paste
- 1 teaspoon curry powder
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- ½ teaspoon red pepper flakes (optional, for spice)
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice or rice noodles for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger, and cook until fragrant (about 2 minutes).
- Add Spices and Curry Paste
- Stir in curry paste, curry powder, and red pepper flakes (if using).
- Cook for 1-2 minutes until fragrant.
- Add Chicken and Vegetables
- Add chicken pieces and cook for 3-4 minutes, stirring occasionally.
- Toss in carrots, bell pepper, and zucchini.
- Simmer the Soup
- Pour in chicken broth and bring to a gentle simmer.
- Let it cook for about 10 minutes until the chicken is fully cooked.
- Add Coconut Milk and Seasonings
- Stir in coconut milk, fish sauce, soy sauce, and brown sugar.
- Simmer for another 5 minutes.
- Finish with Lime Juice
- Remove from heat and stir in lime juice.
- Serve
- Ladle into bowls and garnish with fresh cilantro.
- Serve with rice or rice noodles if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Make it Vegetarian: Swap the chicken for tofu or chickpeas and use vegetable broth.
- Add More Heat: Use extra red pepper flakes or a dash of sriracha.
- Different Veggies: Try mushrooms, spinach, or snap peas for extra texture.
- Creamier Version: Add a bit more coconut milk for an even richer soup.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Let the soup cool completely before freezing. Store in a freezer-safe container for up to 2 months.
- Reheat: Warm on the stovetop over low heat, stirring occasionally. If the soup thickens, add a splash of broth or water to loosen it.
FAQs
How can I make this soup spicier?
You can add extra red pepper flakes, more curry paste, or a teaspoon of chili sauce like sriracha.
Can I use light coconut milk instead of full-fat?
Yes, but the soup will be less creamy. Full-fat coconut milk gives it the best texture and flavor.
What can I use instead of chicken?
Tofu, shrimp, or chickpeas are great protein alternatives.
Can I make this soup in a slow cooker?
Yes! Add all ingredients (except coconut milk and lime juice) and cook on low for 6-8 hours. Stir in coconut milk and lime juice at the end.
Is this soup gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
What’s the best way to thicken the soup?
Let it simmer longer to reduce, or stir in a slurry of cornstarch and water.
Can I add noodles to this soup?
Absolutely! Rice noodles or egg noodles make a great addition.
Can I meal prep this soup?
Yes! Cook it ahead and store it in portions for easy reheating.
What side dishes pair well with this soup?
Serve with jasmine rice, naan, or a fresh cucumber salad.
How do I make this soup dairy-free?
It’s already dairy-free! Just make sure your curry paste and broth don’t contain hidden dairy ingredients.
Conclusion
Coconut Curry Chicken Soup is a flavorful, easy-to-make dish that brings warmth and comfort in every spoonful. Whether you enjoy it as a quick weeknight meal or a make-ahead lunch, its rich and aromatic flavors will leave you coming back for more. Try it today and enjoy the perfect balance of spice, creaminess, and heartiness in one bowl.
Print
Coconut Curry Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Thai, Asian-Inspired
- Diet: Gluten Free
Description
Coconut Curry Chicken Soup is a rich and comforting dish featuring tender chicken, creamy coconut milk, and aromatic curry spices in a flavorful broth. This easy 30-minute soup is perfect for cozy nights, offering a balance of warmth, creaminess, and spice. Packed with protein and vegetables, it’s a satisfying meal that’s also highly customizable.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or yellow curry paste
- 1 teaspoon curry powder
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- ½ teaspoon red pepper flakes (optional, for spice)
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice or rice noodles for serving (optional)
Instructions
Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger; cook until fragrant (about 2 minutes).
Add Spices and Curry Paste:
- Stir in curry paste, curry powder, and red pepper flakes (if using).
- Cook for 1-2 minutes until aromatic.
Add Chicken and Vegetables:
- Add chicken pieces and cook for 3-4 minutes, stirring occasionally.
- Toss in carrots, bell pepper, and zucchini.
Simmer the Soup:
- Pour in chicken broth and bring to a gentle simmer.
- Cook for about 10 minutes until the chicken is fully cooked.
Add Coconut Milk and Seasonings:
- Stir in coconut milk, fish sauce, soy sauce, and brown sugar.
- Simmer for another 5 minutes.
Finish with Lime Juice & Serve:
- Remove from heat and stir in lime juice.
- Ladle into bowls, garnish with fresh cilantro, and serve with rice or noodles if desired.
Notes
- Make it Vegetarian: Use tofu or chickpeas instead of chicken and swap chicken broth for vegetable broth.
- Spice Level: Increase red pepper flakes or add sriracha for extra heat.
- Vegetable Options: Try mushrooms, spinach, or snap peas for extra texture.
- Creamier Version: Add extra coconut milk for a richer soup.
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