Thai Coconut Curry Chicken Soup

This Thai Coconut Curry Chicken Soup is pure comfort in a bowl. You’ll have it on the table in under an hour, and honestly? People won’t stop raving about it. They call it “absolutely incredible,” “restaurant quality at home,” and “my new favorite comfort food.” The creamy, fragrant broth wrapped around tender chicken and crisp vegetables? Every spoonful hits different. It’s perfect for a random Tuesday night or when you’re meal prepping for the week.

Why You’ll Actually Love This Recipe

Deeply Flavorful. The coconut milk, curry paste, and fresh ginger team up to create this rich, aromatic broth that’s honestly hard to stop eating.

Packed with vegetables. Bell peppers, carrots, zucchini, broccoli—everything adds color and texture. Plus, you know you’re getting your veggies in.

Ready quickly. Start to finish? About an hour. The steps are straightforward and nothing’s complicated.

You control the heat. Want it spicy? Add more curry paste. Want it mild? Use less. It’s that flexible.

Freezes beautifully. Make a big batch and freeze it for those chaotic weeks when you need dinner now.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: About 1 hour
Servings: This makes 6 generous bowls. Double it if you’re feeding a crowd or want multiple meals ready to go.
Difficulty: Easy. Even if you’re new to cooking, you’ll nail this one.

Kitchen Tools You’ll Need

• Large pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle for serving

The Ingredients

This soup is all about fresh vegetables and pantry items that work together beautifully. The coconut milk makes it creamy, and the curry paste? That’s where the magic happens. Here’s what you’re grabbing:

For the Soup Base:

• Avocado oil or sesame oil (2 tablespoons) – Gives you a clean or slightly nutty base for cooking everything
• One medium onion, diced – Adds sweetness and body to the broth
• Fresh garlic (4 cloves, minced) – Brings that savory punch
• Fresh ginger (1 tablespoon, minced) – Adds warmth and a subtle kick of spice
• Red or green curry paste (2 tablespoons) – This is your flavor star. Red’s slightly milder, green’s more herbaceous.

For the Vegetables:

• One red bell pepper, sliced – Sweetness and bright color
• Two medium carrots, sliced – Natural sweetness and a nice bite
• One medium zucchini, sliced – Keeps things light
• Four cups broccoli florets – Texture and heartiness

For the Broth:

• Four cups chicken broth – Your savory foundation
• One can (14 ounces) coconut milk – Makes it creamy and rich
• Two tablespoons coconut aminos – Adds umami and subtle sweetness

For the Protein:

• One pound chicken breast, cut into bite-sized pieces – Keeps the soup hearty and filling

For Finishing Touches:

• Salt – To taste
• Two tablespoons fresh lime juice – Brightens everything up
• Fresh cilantro or basil – For that aromatic, herbal note
• Two green onions, sliced – Mild onion flavor plus color
• Chili oil (optional) – If you want extra heat
• One-quarter cup cashews, roughly chopped – For crunch and richness
• Lime wedges – Serve these on the side for squeezing

Ways to Switch It Up

Want to make this your own? Here are some ideas:

Add more vegetables. Snap peas, baby corn, or mushrooms all work. Throw in what you like.

Go vegetarian. Swap the chicken for tofu or chickpeas and use vegetable broth instead.

Different protein. Shrimp cooks fast and soaks up the curry beautifully. Try it.

Play with spice. Start with less curry paste and add more as you taste. You’re in control.

Make it heartier. Toss in some cooked rice noodles or jasmine rice right into the pot.

Try yellow curry. It’s milder and more earthy than red or green. Some people love it more.

How to Make This Soup

Step 1: Get Your Prep Done

Dice the onion. Mince the garlic and ginger. Chop all your vegetables into bite-sized pieces—nothing too big or too small. Cut the chicken into even chunks so everything cooks at the same speed.

Step 2: Build Your Flavor Base

Pour the avocado oil or sesame oil into a large pot and turn the heat to medium. Once it’s hot, add your diced onion. Let it cook for about 4 minutes. You want it soft and translucent, not brown. Then stir in the garlic and ginger. Cook for another minute. Your kitchen’s going to smell amazing right now.

Step 3: Add the Curry Paste

Stir in the curry paste. Let it coat everything in the pot and cook for about a minute. This is the step where all those essential oils get released and your curry gets deeper, richer flavor.

Step 4: Add Your First Round of Vegetables

In go the carrots and red bell pepper. Stir everything together and let it all cook for 3 to 4 minutes. The vegetables start to soften and pick up that curry flavor.

Step 5: Pour in the Liquids

Add the chicken broth, coconut milk, and coconut aminos. Stir it all together really well. You should see a creamy, aromatic broth forming.

Step 6: Add the Chicken

Drop in your chicken pieces. Bring everything to a gentle boil, then turn the heat down to medium-low. Let it simmer for about 15 minutes, stirring every now and then. The chicken will cook through and become tender.

Step 7: Add the Rest of Your Vegetables

Now add the zucchini and broccoli. Keep simmering for another 10 minutes until the broccoli is tender but still bright green. Taste it. Add salt if you need it.

Step 8: The Final Touch

Take the pot off the heat. Stir in your fresh lime juice. That acidity cuts through the richness of the coconut milk and makes everything pop.

How to Serve It

Ladle the soup into bowls. Top each one with fresh cilantro or basil leaves. Sprinkle sliced green onions on top for color and a mild onion flavor. Add a handful of cashews for crunch. If you like heat, drizzle some chili oil over it. Put lime wedges on the side so everyone can squeeze fresh lime into their bowl as they eat.

It looks beautiful too. All those colorful vegetables floating in the creamy broth? Restaurant-worthy.

What to Serve It With

This soup is a complete meal on its own, but if you want to add something:

Jasmine rice. Scoop some fluffy jasmine rice into a bowl and ladle the soup over it. More filling that way.

Rice noodles. Cook them separate, add them to the bowl, then pour the soup over. It becomes even more of a main dish.

Spring rolls. Fresh vegetable spring rolls with peanut sauce on the side? Chef’s kiss.

Crusty bread. Perfect for soaking up that flavorful broth.

Light cucumber salad. A quick salad with rice vinegar balances out the richness of the soup.

Storing Your Soup

In the fridge. Keep leftovers in an airtight container for up to 4 days. Honestly, the flavors taste even better the next day once everything’s had time to meld.

In the freezer. This freezes beautifully for up to 3 months. Let it cool all the way down first, then transfer it to freezer-safe containers. Leave a little space at the top because the liquid expands when it freezes.

Reheating. Warm it gently on the stove over medium heat, stirring as it goes. If it seems too thick after sitting in the fridge or freezer, add a splash of chicken broth or coconut milk to loosen it up.

Tips That Actually Work

Grab full-fat coconut milk. That’s where the creaminess comes from. Light coconut milk will make it thin and watery.

Don’t overcook the chicken. Small pieces cook fast. If you leave them in too long, they get dry and tough. Watch the clock.

Taste constantly. Adjust the salt, lime juice, and curry paste as you go. This is how you nail the balance.

Chop everything before you start. Have all your vegetables and chicken prepped and ready. It makes the whole process smooth.

Keep your vegetables from getting mushy. Add the zucchini and broccoli near the end so they stay tender-crisp.

Need to adjust thickness? Too thick? Add more broth. Too thin? Let it simmer uncovered for a few extra minutes.

Add lime juice at the very end. Do it off the heat so you keep that bright, fresh flavor.

Nutrition Info

Nutrient	Per Serving (1/6 recipe)
Calories	320
Total Fat	18g
Saturated Fat	12g
Cholesterol	55mg
Sodium	680mg
Total Carbohydrates	18g
Dietary Fiber	3g
Sugars	7g
Protein	24g
Vitamin A	85% DV
Vitamin C	90% DV
Calcium	6% DV
Iron	15% DV

These numbers are approximate and might vary depending on the exact ingredients you use.

Questions People Ask

Can I use chicken thighs instead of breasts?
Totally. Thighs stay even more tender and add a bit more richness to the whole thing.

What if I can’t find curry paste?
Check the international aisle at your grocery store or order it online. Don’t try to use curry powder as a substitute—it’s not the same thing. Curry powder won’t give you that depth and complexity.

Is this soup dairy-free?
Yes. It’s already dairy-free. Coconut milk is your cream here.

How hot is this going to be?
It depends on how much curry paste you use and which type you pick. Start with less and add more as you taste. You’re in control.

Can I throw noodles in here?
Absolutely. Cook rice noodles or ramen separately, then add them to each bowl before you pour in the soup.

What can I use instead of coconut aminos?
Soy sauce or tamari work. Just use a little less because they’re saltier.

The Bottom Line

This Thai Coconut Curry Chicken Soup delivers serious comfort and bold flavor in every spoonful. The creamy coconut broth, tender chicken, and fresh vegetables all come together to create something that feels nourishing and exciting. Serve it on a cold night or prep it for the week—either way, this soup proves that making something delicious at home doesn’t have to be complicated. The fresh lime juice and herbs at the end add this brightness that makes it unforgettable. Make it once and watch it become a regular in your rotation.