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Coconut Curry Chicken Soup
4.5 from 282 votes

Coconut Curry Chicken Soup

Coconut Curry Chicken Soup blends green and yellow curry pastes with coconut milk and chicken broth to create a rich, aromatic broth. This soup features tender chicken, thinly sliced mushrooms and red bell pepper, enhanced by fresh ginger, garlic, lime juice, and herbs. The combination offers a creamy texture balanced by a slight tang from lime and subtle heat from chili flakes, making it a comforting yet flavorful soup option.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 8 servings
Calories: 294 kcal
Course: Soup
Cuisine: Asian

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter unsalted
  • 1 onion chopped, large, yellow
  • 3 tablespoons green curry paste (I use Thai Kitchen brand)
  • 3 tablespoons yellow curry paste (I use Mae Ploy brand)
  • 3 large garlic minced, cloves
  • 3 tablespoons ginger fresh, minced
  • 1 red bell pepper thinly sliced and cut into 1" long pieces, large
  • 8 ounces mushroom very thinly sliced, fresh
  • 8 cups chicken broth low-sodium
  • 2 cans coconut milk full-fat, 14 oz. each
  • 1½ tablespoons fish sauce (I use Red Boat brand)
  • 2 tablespoons brown sugar
  • ¼ teaspoon red pepper flakes crushed
  • 3 cups chicken breasts or use deli chicken, cooked and shredded
  • ¼ cup lime juice freshly squeezed
  • 2 green onion thinly sliced
  • ¼ cup cilantro fresh, chopped leaves
  • kosher salt to taste, freshly cracked black pepper
  • black pepper to taste, freshly cracked black pepper
  • 1 lime cut into wedges, to serve with finished soup

Instructions

    Cup of Yum
  1. * I highly recommend getting all the chopping, slicing, and juicing done before you get started.
  2. In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
  3. Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken. Stir to combine and cook until thoroughly warmed.
  4. Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.

Notes

  • Ladle the soup over cooked basmati rice or thin rice noodles for a more filling meal.
  • You can substitute chicken with shrimp to change the protein.
  • Feel free to add or omit vegetables like carrots, snow peas, cabbage, cauliflower, zucchini, sweet potatoes, chickpeas, frozen peas, edamame, chili, spinach, kale, or fresh mint according to your taste.
  • Use two cans of full-fat coconut milk for a richer soup or lighter coconut milk varieties for a thinner broth; know this changes the coconut flavor and body.
  • To make it vegetarian, replace chicken broth with vegetable broth and omit chicken.

Nutrition Information

Serving 1 Calories 294kcal (15%) Carbohydrates 17g (6%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 8g (47%) Cholesterol 47mg (16%) Sodium 1117mg (47%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 294

% Daily Value*

Serving 1
Calories 294kcal 15%
Carbohydrates 17g 6%
Protein 20g 40%
Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 8g 47%
Cholesterol 47mg 16%
Sodium 1117mg 47%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.