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Coconut Curry Chicken Soup

This comforting and flavorful Coconut Curry Chicken Soup combines tender chicken, aromatic spices, and creamy coconut milk for a deliciously warming dish. Perfect for lunch or dinner, it’s both nourishing and satisfying.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 ladle

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (450g)
  • 1 can coconut milk (14 oz or 400ml)
  • 4 cups chicken broth (960ml)
  • 1 cup carrots, sliced (150g)
  • 1 red bell pepper, chopped
  • 1 cup snap peas or green beans (150g)
  • 2 tablespoons soy sauce or tamari
  • Juice of 1 lime
  • to taste salt and pepper
  • for garnish fresh cilantro (optional)

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the red curry paste and cook for 1-2 minutes, stirring continuously to combine the flavors.
  • Add the chicken pieces to the pot, cooking until they're no longer pink on the outside, about 4-5 minutes.
  • Pour in the coconut milk and chicken broth, and add the sliced carrots, chopped bell pepper, and snap peas or green beans. Bring the mixture to a gentle simmer.
  • Stir in the soy sauce or tamari, and let the soup simmer for about 15 minutes, allowing the vegetables to cook and the flavors to meld.
  • Taste the soup and adjust seasoning with salt, pepper, and lime juice as needed.
  • Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve warm.

Notes

You can customize this soup by adding other vegetables like zucchini or spinach.
For a vegetarian version, substitute chicken with tofu and vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stove over low heat before serving.