Curry Chicken Coconut Soup

Name: Curry Chicken Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken thighs, cubed; 1 can (14 oz) coconut milk; 2 cups chicken broth; 2 tablespoons red curry paste; 1 onion, sliced; 3 cloves garlic, minced; 1 inch ginger, grated; 1 cup bell peppers, sliced; 2 cups spinach; 2 tablespoons lime juice; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: International Recipes

I absolutely love making Curry Chicken Coconut Soup, especially when the weather turns cooler. This dish is bursting with vibrant flavors and aromas that transport me to a tropical paradise. The creamy coconut milk combined with aromatic spices creates a harmonious blend that warms both the body and soul. Preparing this soup is easier than you'd think, and its comforting quality makes it perfect for weeknight dinners or impressing guests. Plus, it only takes about 30 minutes from start to finish!

Created by

Emily

Last updated on 2026-01-20T13:02:28.260Z

When I first tried creating my version of Curry Chicken Coconut Soup, I was amazed by how easy it was to infuse complex flavors into such a simple recipe. I decided to add a touch of lime juice at the end, which brightened the overall taste and balanced the richness of the coconut milk beautifully. It’s a detail that elevates the dish and makes it really stand out!

Over the years, I’ve experimented with different spices and ingredients, and I’ve found that fresh herbs, particularly cilantro, make a delightful garnish that adds a refreshing touch. It’s these small tweaks that make each bowl feel special and homey, perfect for sharing with loved ones on a cozy evening.

Why You'll Love This Recipe
A rich, creamy soup that warms you up from the inside out
Infused with aromatic spices that create a tantalizing flavor profile
Quick and easy to prepare, making it perfect for busy weeknights

Key Technique Tips

One of the essential techniques in making Curry Chicken Coconut Soup is ensuring the chicken is perfectly browned before removing it from the pot. This not only develops rich flavors but also adds depth to the soup. After cooking the chicken for about 5 minutes, it should have golden edges, which enhances the overall taste when the combined ingredients simmer together.

When sautéing the aromatic ingredients like onions, garlic, and ginger, keep an eye on the heat. Medium heat is ideal to release their natural oils and flavors without burning them. You’re aiming for the onions to become translucent, which should take about 2-3 minutes. This step builds a flavorful base that is crucial for the soup.

Ingredient Roles and Substitutions

Coconut milk is a key ingredient that adds creaminess to the soup, balancing the spiciness of the red curry paste. If you’re looking for a lighter version, consider using light coconut milk, though it may reduce the richness. Alternatively, if you need a dairy-free option, this recipe is already perfect with coconut milk, making it a great choice for various dietary needs.

The red curry paste is what gives this soup its unique flavor profile. If you prefer a milder flavor, you can start with half of the recommended amount and adjust to taste. For those without red curry paste on hand, a blend of curry powder with a splash of chili paste can serve as a substitute, but note that the flavors will differ slightly.

Storage and Serving Ideas

This soup is a fantastic make-ahead dish! You can refrigerate it for up to 3 days, allowing the flavors to deepen. Just be sure to store it in an airtight container. When reheating, do so gently over medium heat to avoid curdling the coconut milk. If you find the soup too thick after storing, simply add a little chicken broth or water to reach your desired consistency.

For an impressive serving presentation, garnish your soup with fresh cilantro right before serving, as it adds a vibrant color and freshness. You could also pair it with jasmine rice or serve it in a hollowed-out bread bowl for a fun twist. If you're feeling adventurous, add some sliced red chili on top for an extra pop of color and spice!

Ingredients

Gather the following ingredients to make this delicious soup:

Main Ingredients

1 lb boneless chicken thighs, cubed
1 can (14 oz) coconut milk
2 cups chicken broth
2 tablespoons red curry paste
1 onion, sliced
3 cloves garlic, minced
1 inch ginger, grated
1 cup bell peppers, sliced
2 cups spinach
2 tablespoons lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Follow these steps to make your Curry Chicken Coconut Soup:

Cook the Chicken

In a large pot over medium heat, add a splash of oil. Once hot, add the chicken cubes and cook for about 5 minutes until browned. Remove the chicken and set aside.

Sauté Aromatics

In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 2-3 minutes until the onions become translucent.

Combine Ingredients

Stir in the red curry paste and cook for another minute. Then, add the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

Add Vegetables

Add the bell peppers and spinach to the pot. Return the cooked chicken, and let everything simmer together for about 10 minutes, allowing the flavors to meld.

Finish the Soup

Stir in the lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Pro Tips

For extra heat, consider adding sliced fresh chili peppers to the soup. Additionally, you can substitute chicken with shrimp or tofu for a different twist!

Texture and Flavor Outcomes

When cooked properly, the soup should be creamy with a velvety texture, thanks to the coconut milk. The integration of the sautéed aromatics and the bell peppers provides a lovely contrast with a slight crunch, while the spinach wilts beautifully, adding color and nutrition. The spices from the curry paste create an inviting warmth that lingers on the palate, turning every spoonful into a tropical experience.

As the soup simmers, the flavors will meld beautifully, but the key to achieving maximum depth is to allow it to simmer for at least 10 minutes after adding vegetables and chicken. This gives the bell peppers time to soften and infuse their sweetness into the broth while ensuring the spinach retains its vibrant green color.

Scaling Up or Down

This recipe is easily scalable, making it a great option whether you're preparing for a solo meal or a gathering. If you want to double the recipe, simply increase all ingredients proportionally, keeping in mind that you may need a larger pot to accommodate the increased volume. Allow for a slightly longer simmering time to ensure all flavors are well-blended.

For those cooking for fewer people, this soup freezes well! Portion it into individual containers and freeze for up to 3 months. When you're ready to enjoy it again, just thaw in the refrigerator overnight and reheat gently. The balance of flavors remains intact, making it a convenient meal option without sacrificing quality.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat on the stove before serving.

→ Is this soup gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free chicken broth.

→ Can I freeze the leftover soup?

Absolutely! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months.

→ What can I serve with this soup?

This soup pairs wonderfully with jasmine rice or crusty bread to soak up the delicious broth.