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As the weather gets cooler, healthy soup recipes become my go-to choices, but you can only eat so much chicken soup and vegetable soup. If you’re looking to add some exciting flavors to your soup lineup, this coconut curry soup recipe is the perfect way to change it up! Chicken curry soup brings together the creaminess of coconut milk and the bold spices of coconut chicken curry, in the most perfect way. Get ready to warm up with a bowl of comforting spiced goodness!
This coconut curry soup recipe comes from my friend, Lindsay‘s, cookbook, The Gluten-Free Family Cookbook. She has so many delicious and easy recipes in there! I can’t wait to try more of them. This one was definitely a hit and I loved how quick and easy it was.
Why You’ll Love This Coconut Curry Soup Recipe
- Warm spiced flavor with a subtle kick
- Creamy and hearty texture
- Simple, common ingredients
- Only 3 simple steps
- Easy to make in just 20 minutes
- Great way to use up leftovers in the fridge
- Healthy dinner on its own or perfect as a comfort food starter
Ingredients & Substitutions
This section explains how to choose the best ingredients for coconut curry chicken soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Coconut Milk – Full-fat coconut milk is essential for creating the rich and creamy base of the soup. You can substitute coconut cream if you like. I don’t recommend light coconut milk, which will make the soup thinner and less flavorful.
- Red Curry Paste – This is the star of the show! You can find it in the international aisle at the grocery store, or buy it here. It’s responsible for both the vibrant color and bold flavors in this coconut curry soup. For alternatives, you can use green curry paste or yellow curry paste in the same amount (3 tablespoons), or 1 tablespoon of curry powder. If you want extra heat, feel free to use extra curry paste or just add a pinch of crushed red pepper flakes.
- Ginger – Adds classic flavor and aroma. I highly recommend fresh ginger here, but you can substitute 1/4 to 1/2 teaspoon of ground ginger if you need to.
- Garlic – Lindsay’s recipe doesn’t have garlic, but I couldn’t resist adding it. I’m sure it’s still delicious without it, so feel free to omit if you don’t have any.
- Chicken Broth – I used reduced-sodium, while Lindsay used low-sodium. Either works, but avoid regular because the soup will be too salty with it. You can also make your own low sodium chicken broth or use bone broth for extra nutrition, as long as it’s not too salty.
- Shredded Chicken – This chicken curry soup recipe uses cooked chicken, so you can use up any leftover baked chicken breast, chicken thighs, or shred any whole roasted chicken that you have on hand. If you don’t have any, you can use raw chicken and simply cook the soup for longer, then shred it and return to the pot. You can also make a big batch of Instant Pot chicken breast and use it for other recipes throughout the week.
- Veggies – A combination of broccoli, carrots, and a red bell pepper. Feel free to customize it with any vegetables you have on hand, like sweet potatoes, onions, mushrooms, spinach, or kale to suit your taste. (If adding greens, add them in the last few minutes of cooking.)
- Fish Sauce – Adds a unique umami flavor that’s unlike anything else. (I like this brand.) Since fish sauce is very salty and the broth also has salt, we don’t need any additional salt. If you don’t have any fish sauce on hand, though, you can add 1 teaspoon of sea salt instead, but the flavor isn’t the same.
- Lime Juice – The perfect tangy, refreshing finishing touch for coconut curry soup! Fresh squeezed tastes best, but you can use bottled for convenience. You can also substitute it with lemon juice for a similar zesty flavor if you need to.
- Thai Basil – This herb is optional for garnish, but it’s a classic addition in Thai curry soup recipes. You could also try other fresh herbs, such as cilantro or mint.
VARIATION: Make it vegetarian!
To make a vegetable curry soup, simply omit the chicken and replace it with 2 cups of vegetables of your choice.
How To Make Coconut Curry Soup
This section shows how to make chicken curry soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Boil. In a small Dutch oven or large saucepan, combine the coconut milk, broth, red curry paste, ginger, and garlic (if using). Bring to a boil. (Alternatively, you can saute the garlic and ginger first, before adding the coconut milk and curry paste.)
- Simmer. Reduce heat to medium. Stir in the cooked chicken, broccoli, carrots, and bell pepper. Cook until the carrots are tender.
- Finish. Stir in the fish sauce (or salt) and lime juice. Garnish coconut curry soup with Thai basil, if desired.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally.
- Freeze: Let the coconut curry soup cool completely, then transfer to an airtight container or zip lock bags and freeze for up to 3 months.
What To Serve With Chicken Curry Soup
What I love about soup is that it can easily be a main course, an appetizer, or served alongside other sides to make it more filling. Here are some ideas for what to serve with this chicken curry soup recipe:
- Salad – A refreshing smashed cucumber salad works well with the flavors of this soup, or make a complete Thai-inspired meal by serving it with a Thai salad.
- Crackers – For a crunchy contrast, crumble your favorite crackers over your coconut curry soup… or just serve them on the side. For a healthier option, try flax seed crackers or almond flour crackers.
- Sides – The soup already has plenty of veggies, so you could easily skip this. But if you’re serving it as a meal, try it with a side of rice (or cauliflower rice), rice noodles, garlicky bok choy, or honey roasted carrots.
- Asian-Inspired Dinners – Serve curry soup as a starter before a main course of easy beef stir fry, easy Thai basil chicken, or a 15-minute egg roll in a bowl.
More Easy Thai Recipes
If you like the Thai flavors in this coconut curry soup, you’ll also probably like these other Thai-inspired recipes:
Coconut Curry Soup (20 Minutes!)
Make this easy chicken coconut curry soup recipe in 20 minutes, with simple ingredients like coconut milk, chicken, veggies, and curry paste.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Reduce heat to medium. Stir in the cooked chicken, broccoli, carrots, and bell pepper. Cook for 10-12 minutes, until the carrots are tender.
Stir in the fish sauce (or salt) and lime juice. Garnish with Thai basil, if desired.
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Serving size: 1 cup
Recipe from The Gluten-Free Family Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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