coconut thai curry soup recipe

Written ByJenny Smyth Posted on
coconut thai curry soup recipe
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The Best coconut thai curry soup recipe

I have been making this coconut Thai curry soup recipe for years, and it’s always a hit with my family. It’s a perfect blend of creamy coconut milk, rich Thai curry flavors, and tender vegetables.

My kids love it when I serve it with a side of crusty bread or over rice. This recipe is not only delicious, but it’s also incredibly easy to make and can be adapted to suit any occasion.

I’ve served it at family gatherings, potlucks, and even as a quick weeknight dinner. One of the best things about this recipe is that it’s incredibly healthy, thanks to the abundance of vegetables and lean protein from the chicken.

The coconut milk adds a rich and creamy texture without adding a ton of extra calories. I’ve also found that this recipe is a great way to get in some extra veggies, especially if you’re serving it with a side of steamed broccoli or green beans.

Over the years, I’ve tweaked this recipe to make it my own, adding in some extra spices and herbs to give it an extra boost of flavor. Now, I’m excited to share this recipe with you and your loved ones.

Coconut Thai Curry Soup

Coconut Thai Curry Soup

4.8 from 1586 votes

A creamy and aromatic soup with a perfect balance of spicy, sweet, and savory flavors. This Thai-inspired dish features tender chicken and vegetables in a rich coconut curry broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tablespoons vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups chicken broth
1 can (13.5 oz) coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice

For the Add-Ins

1 pound boneless skinless chicken breasts, sliced thin
1 red bell pepper, sliced
1 cup snap peas, trimmed
1 cup mushrooms, sliced
2 green onions, sliced
1/4 cup fresh cilantro, chopped

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
3Stir in the minced garlic, grated ginger, and red curry paste.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Pour in the chicken broth and coconut milk, then add the fish sauce, brown sugar, and lime juice.
6Bring the mixture to a gentle boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes to meld the flavors.
7Add the sliced chicken breast to the simmering broth and cook for 5 to 7 minutes until the chicken is cooked through and no longer pink in the center.
8Stir in the red bell pepper, snap peas, and mushrooms, and cook for an additional 3 to 4 minutes until the vegetables are tender-crisp.
9Remove the pot from the heat and taste the soup, adjusting the seasoning with more fish sauce or lime juice if needed.
10Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 65mg🧂Sodium: 950mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute the chicken with firm tofu and use vegetable broth instead of chicken broth. Adjust the amount of red curry paste to control the spice level.

Watch Video Of How Coconut Thai Curry Soup Works

To store leftover soup let it cool completely then transfer to an airtight container and keep it in the fridge for up to 4 days. When you are ready to eat just reheat it on the stove over medium heat stirring occasionally until hot.

You can also microwave it in a bowl for about 2 minutes. If the soup thickens too much add a little water or broth to thin it out.

For serving I like to top each bowl with fresh cilantro a squeeze of lime and a sprinkle of red pepper flakes. This soup is perfect for a quick weeknight dinner or a cozy weekend lunch.

It also works great for family gatherings because you can make a big pot and everyone can customize their bowl with their favorite toppings. I always feel good about serving this soup because it is healthy satisfying and full of flavor.

❓ Frequently Asked Questions About Coconut Thai Curry Soup

Q: What type of protein can I use in this recipe?

You can use chicken, shrimp, tofu, or any other protein source you prefer. Simply substitute the chicken with your preferred protein and adjust the cooking time accordingly.

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