This Coconut Curry Chicken Soup is a fragrant and nourishing dish that balances bold Thai flavors with creamy coconut richness.
Packed with high-quality protein from chicken, fiber from vegetables, and heart-healthy fats from coconut milk, it’s a satisfying yet light meal.
Quick to prepare and versatile for lunch, dinner, or meal prep, this soup is perfect for anyone seeking a flavorful, wholesome, everyday option.
Coconut Curry Chicken Stew
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 Sharp Knife
- 1 Cutting board
- Measuring cups and spoons
- Stirring spoon
- Juicer for lime (optional)
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 large yellow onion chopped
- 3 tbsp green curry paste
- 3 tbsp yellow curry paste
- 3 large garlic cloves minced
- 3 tbsp fresh ginger minced
- 1 large red bell pepper thinly sliced into 1″ pieces
- 8 oz fresh mushrooms very thinly sliced
- 8 cups low-sodium chicken broth
- 2 14 oz cans full-fat coconut milk
- 1½ tbsp fish sauce
- 2 tbsp brown sugar
- ¼ tsp crushed red pepper flakes
- 3 cups cooked shredded chicken breasts
- ¼ cup freshly squeezed lime juice
- 2 green onions thinly sliced
- ¼ cup fresh cilantro leaves chopped
- Kosher salt & freshly cracked black pepper to taste
- 1 lime cut into wedges for serving
Instructions
- Prepare Your Ingredients: Before turning on the stove, take a few minutes to prep everything. Chop the yellow onion, mince the garlic and fresh ginger, slice the red bell pepper into 1-inch strips, and thinly slice the mushrooms. Shred the cooked chicken breasts and squeeze fresh lime juice. Having all ingredients ready ensures a smooth cooking process without any last-minute scrambling.
- Heat the Oil and Butter: Place a large, heavy-bottomed pot over medium heat. Add the vegetable oil and unsalted butter, allowing them to melt and combine. This mixture creates a rich, flavorful base that helps develop the depth of flavor in the soup. Wait until the butter starts to foam gently but does not brown.
- Sauté the Onion: Add the chopped yellow onion to the pot. Stir occasionally, cooking for about 3–4 minutes until the onion becomes translucent and soft. This step releases the natural sweetness of the onion, which will balance the spiciness of the curry pastes.
- Add the Curry Pastes: Stir in the green curry paste and yellow curry paste, mixing thoroughly with the sautéed onions. Cook for 1–2 minutes until fragrant. This allows the aromatic spices in the pastes to bloom and intensify, forming the soup’s signature Thai flavor.
- Incorporate Garlic, Ginger, and Vegetables: Add minced garlic, ginger, sliced red bell pepper, and thinly sliced mushrooms to the pot. Stir well to coat the vegetables in the curry-onion mixture. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften slightly while retaining some bite for texture.
- Pour in the Broth and Coconut Milk: Slowly add the low-sodium chicken broth and canned coconut milk to the pot. Stir thoroughly to combine the liquids with the vegetable and curry mixture. The coconut milk will add creaminess and a mild sweetness that balances the curry heat.
- Season the Soup: Add fish sauce, brown sugar, and crushed red pepper flakes to the pot. Stir to dissolve the sugar and evenly distribute the seasonings. Taste the broth and adjust seasoning with salt or additional fish sauce, if needed. This step builds layers of flavor that are key to a satisfying soup.
- Add the Chicken: Stir in the cooked, shredded chicken breasts, making sure they are fully submerged in the simmering soup. Heat for 5–7 minutes until the chicken is warmed through. This ensures the protein is tender and infused with the soup’s flavors.
- Finish with Fresh Herbs and Lime: Turn off the heat and stir in freshly squeezed lime juice, sliced green onions, and chopped cilantro. These fresh ingredients brighten the flavors and provide a fragrant, herbaceous note that contrasts beautifully with the rich coconut base.
- Serve and Garnish: Ladle the soup into bowls. Offer lime wedges on the side for additional tang. Optionally, serve the soup over cooked basmati rice or thin rice noodles for a heartier meal. Enjoy immediately for the best flavor and texture.
Notes
- For extra heartiness, serve the soup over cooked basmati rice, jasmine rice, or thin rice noodles.
- Swap chicken for shrimp or tofu to create a different protein variation.
- Feel free to customize the vegetables; carrots, snow peas, zucchini, spinach, kale, or edamame work beautifully.
- Adjust coconut milk for richness: use two cans for full creaminess, one can regular + one lite for medium, or two lite for a lighter version.
- Make it vegetarian by replacing chicken with firm tofu and using vegetable broth.
- Add extra heat with minced chili peppers or a pinch of cayenne if you prefer spicier flavors.
Serving Suggestions And Meal Pairings
This soup shines on its own for a light, protein-packed meal, but it can also be served over jasmine or basmati rice for a more filling dinner.
For added texture, consider topping each bowl with crispy fried shallots, toasted coconut flakes, or a drizzle of chili oil.
A side of warm, crusty bread or steamed dumplings complements the creamy, aromatic soup perfectly.
Pairing with a crisp, refreshing salad also balances the richness of the coconut milk.
Storage Tips For Best Results
Coconut Curry Chicken Soup keeps well in the refrigerator for up to 4 days when stored in an airtight container.
For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating.
Avoid microwaving for long periods at high power, as this can change the texture and reduce the creaminess.
Adding fresh lime juice or herbs after reheating will revive the soup’s brightness.
Frequently Asked Questions
1. Can I make this soup vegetarian or vegan?
Yes! Simply replace the chicken with firm tofu, tempeh, or extra vegetables, and use vegetable broth instead of chicken broth.
Make sure your curry pastes are free from shrimp paste or other animal-based ingredients to keep it fully vegan.
2. How can I make this soup spicier?
Increase the heat by adding minced fresh chili, red pepper flakes, or a splash of sriracha.
You can also use a spicier green curry paste or combine both curry pastes with more garlic and ginger to boost flavor intensity.
3. Can I prepare this soup in advance?
Absolutely. Prep the vegetables, chicken, and curry base ahead of time. Combine everything and store in the refrigerator for up to a day.
When ready to serve, simply reheat and finish with lime juice and fresh herbs.
4. What is the best way to reheat leftovers?
Reheat gently on the stovetop over low to medium heat, stirring occasionally. This prevents the coconut milk from separating.
If using the microwave, heat in short intervals, stirring between each round to maintain a creamy texture. Add fresh lime juice and herbs after reheating for maximum flavor.
5. Can I substitute coconut milk for a lighter option?
Yes. Use a combination of regular and lite coconut milk for medium richness, or two cans of lite coconut milk for a lighter, lower-calorie version.
Keep in mind that lighter coconut milk will reduce the creamy texture and coconut flavor, so adjust seasonings as needed.
