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A bowl of Thai Coconut Curry Soup with Chicken, filled with veggies and vibrant colors.

Thai Coconut Curry Soup with Chicken

A cozy and creamy soup that's quick to prepare, balancing fresh flavors with a touch of spice, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon oil
  • 2 to 3 tablespoons red curry paste Start small
  • 1 pound chicken Thin sliced breast or thighs
  • 1 can coconut milk
  • 3 to 4 cups chicken broth
  • 1 to 2 cups mixed veggies Bell pepper strips, sliced mushrooms, carrots, snap peas, spinach
  • 1 teaspoon grated ginger Or a small knob minced
  • 2 cloves garlic Minced
  • 1 tablespoon fish sauce Optional but helpful
  • 1 teaspoon sugar Or honey, optional, just a touch
  • 1 each lime Juice of
  • to taste Fresh cilantro or green onion For topping

Method
 

Cooking
  1. Heat oil in a pot, then stir in the curry paste for about 30 seconds.
  2. Add garlic and ginger, then the chicken. Stir until the chicken is no longer pink on the outside.
  3. Pour in coconut milk and chicken broth, and bring to a gentle simmer.
  4. Add your mixed veggies and cook until the chicken is done and the veggies are tender.
  5. Finish with fish sauce (if using), then add lime juice. Taste and adjust seasoning.

Notes

Store in the fridge for up to 3-4 days. Reheat gently and add broth if it thickens. Add fresh lime after reheating.