Description
Coconut Curry Chicken Soup is an exceptional blend of creamy coconut milk, aromatic curry spices, tender chicken, and fresh vegetables. This soul-warming bowl combines the soothing nature of a traditional chicken soup with the vibrant, exotic flavors of Southeast Asian cuisine. Perfect for chilly evenings or immune-boosting meals, this recipe delivers both depth and nutrition with every spoonful.
Ingredients
1 tablespoon coconut oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon ground turmeric
1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 red bell pepper, thinly sliced
1 cup carrots, julienned or thinly sliced
1 can (14 oz) full-fat coconut milk
4 cups low-sodium chicken broth
1 tablespoon fish sauce (optional but adds depth)
1 tablespoon soy sauce or tamari
Juice of 1 lime
2 teaspoons brown sugar or coconut sugar
1 cup mushrooms, sliced (shiitake or cremini preferred)
2 cups baby spinach or bok choy
Fresh cilantro, for garnish
Thinly sliced green onions, for garnish
Optional: cooked rice, rice noodles, or quinoa for serving
Instructions
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and ginger and continue cooking for 1–2 minutes, until fragrant.
- Add Curry Base: Stir in the red curry paste and turmeric, allowing the spices to bloom in the hot oil for 1–2 minutes. This crucial step releases their full aromatic potential.
- Cook the Chicken: Add the chicken thighs, ensuring they’re coated in the curry mixture. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown.
- Incorporate the Vegetables: Add the carrots, bell pepper, and mushrooms, cooking for an additional 3–4 minutes until slightly tender.
- Pour in the Broth and Coconut Milk: Slowly pour in the chicken broth and coconut milk, stirring to combine. Bring the soup to a gentle boil, then reduce to a simmer.
- Season and Simmer: Add the fish sauce, soy sauce, lime juice, and sugar. Simmer uncovered for 15–20 minutes until the chicken is fully cooked and vegetables are tender.
- Add Leafy Greens: Stir in the spinach or bok choy during the final 2 minutes of cooking. Allow the greens to wilt just enough to maintain their vibrant color and nutrients.
- Taste and Adjust: Taste the soup and adjust seasoning as needed. Add more lime juice for acidity, soy sauce for saltiness, or sugar to balance spice.
Notes
- Protein Swap: Tofu or shrimp can be used as a chicken substitute for a vegetarian or pescatarian version.
- Creaminess Level: For a richer soup, reduce the broth by ½ cup or use an additional half can of coconut milk.
- Storage: Keeps well refrigerated for up to 4 days. Reheat gently over medium-low heat.
- Make It Spicier: Add extra red curry paste or a splash of sriracha.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired / Fusion
Nutrition
- Serving Size: 1 ½ cups
- Calories: 396
- Sugar: 6g
- Sodium: 875mg
- Fat: 27g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 78mg