Easy Thai Coconut Curry Chicken Soup is a hearty and comforting soup recipe for dinner. Ready in under 30-min this Thai Red Coconut Curry Soup is made using Chicken Breasts, homemade Thai Red Curry Paste, Ginger, Garlic, Onions and cooled Coconut Milk.
This Thai Red Curry Soup is so easy to make but is huge on flavors. Its your perfect Healthy Comfort Food dinner which you'll love for sure.
Easy Thai Coconut Curry Soup
This Thai Chicken Coconut Curry Soup is a spin off on my favorite Thai Coconut Chicken Curry and this Creamy Thai Red Curry Coconut Shrimp
We love Thai food in our home. Its so easy to make and HUGE on flavors.
This Thai Chicken Curry Soup is made in exactly the same way as you make Thai Coconut Chicken Curry. Only difference is that you're doubling on the Coconut Milk and Chicken Broth to make the soup.
Jump to:
- Easy Thai Coconut Curry Soup
- Comforting Soup for Fall & Winters
- Ingredients needed to make Thai Chicken Coconut Curry Soup
- How to make Thai Chicken Curry Coconut Milk Soup
- Is this Thai Coconut Curry Chicken Soup same as "Tom Kha Gai"?
- Cooking Variations to this Chicken Thai Curry Soup
- Can I make this Thai Chicken Curry Soup ahead of time?
- An easy Coconut Milk Soup
- How to make the best Thai Coconut Soup?
- More Thai Food Recipes
- Top Tips to make this Chicken Thai Curry Soup
- More Comforting Soups Recipes
- Thai Coconut Curry Chicken Soup (so creamy)
Comforting Soup for Fall & Winters
With the colder days soon coming by, this Coconut Curry Chicken Soup makes for a perfect cold weather soup that will warm you.
Its also a simple gluten free and dairy free soup recipe which I love to serve to my kids.
This Easy Thai Coconut Curry Chicken Soup is our favorite weeknight comfort food for dinners during the colder days. Its as good as any takeout food but is so easy to make!
Ingredients needed to make Thai Chicken Coconut Curry Soup
- Coconut Oil - I prefer to use Coconut Oil for all Thai recipes as it gives a nice aromatic taste
- Chicken Breasts - they are easy to use. I chop them into chunks before using so that they cook quickly
- Shredded Carrots - this is the only veggie I add to this Thai Coconut Curry Soup. It adds a mild sweetness to the soup which is so good.
- Thai Red Curry Paste - this is the key ingredient in this soup. It infuses the flavor of dried Shrimps, Galangal and Lemongrass in this Thai Chicken Coconut Stew
- Onion, Garlic, Ginger - These veggies are added just to flavor the soup
- Sweetener - Thai Soups are a bit sweet. So you need to add a bit of sugar. Ideally you should be using chopped Palm Sugar. But you can replace with Brown Sugar, Granulated Sugar or even Keto Sweetener.
- Coconut Milk - Cooled Coconut Milk adds a natural sweetness and creaminess to this Thai Chicken Coconut Curry Soup.
- Coconut Cream - makes this soup incredibly creamy!
- Chicken Broth - adds a lot of meaty flavor to the soup.
- Fish Sauce - it adds a last bit of umami to this soup
- Lemongrass - use the bottom halves only. cut into 2" pieces and roughly smashed
- Lime Juice & Cilantro - for garnish
See recipe card for quantities. Also watch the video for a quick visual.
How to make Thai Chicken Curry Coconut Milk Soup
Thai Chicken Curry Soup is so easy to make. Its one of the Best Thai Soup Recipes I've ever made. Also with Chicken in it, it makes it extra healthy and Keto friendly Thai Coconut Chicken Curry Soup.
Cook the Chicken
- Heat Coconut Oil in a dutch pot
- As the oil shimmers, add the Chicken pieces and cook for 5 min or until lightly charred on the edges
- Remove from the pot and set aside
Cook the Onion, Garlic & Ginger
- Add chopped Onions, minced garlic and ginger to the same pot
- Cook for 2-3 min until fragrant
- Add the Thai Red Curry paste & Ground Coriander, and mix it well until combined.
De glaze the pot with Coconut Milk
- De glaze the Pot with Coconut Milk. Pour the Chicken Broth as well
- Stir to combine.
- Add the shredded carrots, precooked Chicken cubes, Coconut Cream and Sugar and toss to combine.
Cover and Cook
- Cover the pot with the lid and cook over low heat for 15-20 min
- Finish off with some chopped Cilantro and lime juice on top.
Is this Thai Coconut Curry Chicken Soup same as "Tom Kha Gai"?
The simple answer is NO. Tom Kha Gai is actually Thai Chicken Soup made with Chicken, Coconut Milk and Galangal.
"Tom" means "To Boil", "Kha" means Galangal and "Gai" means "Chicken".
This is a traditional Thai Chicken Soup but this is not made using Thai Red Curry Paste. So its lighter and creamier.
Cooking Variations to this Chicken Thai Curry Soup
- Spicy - traditionally this soup is a bit sweet. However you can add chopped Bird's Eye Chili (seeded) or Red Pepper Flakes to make it a bit spicy!
- Thai Green Curry paste: Instead of Red Curry Paste you can use Thai Green Curry paste to make Thai Green Coconut Curry Chicken Soup.
- Spinach & Veggies - add freshly chopped Spinach to make it even hearty and healthy soup. It'll be like this Thai Curried Roasted Carrot and Ginger Soup
- Shredded Oyster Mushrooms - adds a lot of umami to the Soup
- Noodles - you can add Udon Noodles or Pad Thai Noodles or Ramen noodles to this Thai Chicken Soup. The Noodles will soak in all the beautiful flavors of the soup. It'll be just like this Thai Red Curry Noodle Soup
- Seafood - instead of Chicken you can add Shrimps as well. Just boil the shrimp with the coconut milk and broth. it needs no extra cooking.
Can I make this Thai Chicken Curry Soup ahead of time?
Thai Chicken Curry Soup with Coconut Milk is a perfect make ahead meal. You can make it and freeze to serve later. It can be stored for upto 3 months in the freezer.
Refrigerate: Leftover curry Thai Chicken Soup can be stored in the refrigerator for upto 2 weeks.
Freeze: You can freeze leftover soup in an airtight freezer friendly bag.
Just keep the lime juice and cilantro to add it later. I know its easy to forget that. So just stick a label over the bag to add the Lime Juice later!
Don't forget to add Lime juice to this soup as it just hits the spot. You will love it...!
Reheat: Thaw overnight in the refrigerator and reheat in the oven before serving
An easy Coconut Milk Soup
Thai cuisine uses a lot of Coconut and that's the reason of the fresh and nutty aroma in all Thai food.
Especially Coconut Milk Thai Soups are so popular because of that authentic nutty taste and tropical aroma!
Coconut Milk Soups are easy to make, they are naturally dairy free, gluten free (as you do not have to add any kind of flour to thicken the soup as Coconut milk thickens the soup), also naturally sweetens the soup (as Coconut Milk has a mild sweet taste to it).
Coconut Milk Soups can be made in Dutch Pots, Crock Pot or even in an Instant Pot. Try this Butternut Squash Soup with Coconut Milk
How to make the best Thai Coconut Soup?
Here are few tips that'll help you make the best Thai Coconut Soup.
- Always use Coconut Oil to cook Thai Coconut Soups
- Use full fat Coconut Milk or Coconut Cream for the best Thai Coconut Soup
- Sweeten your Thai Coconut Soup with Palm Sugar or any sweetener of your choice
- Add Seafood or Meat of your choice in this Thai Coconut Milk Soup.
- Simmer the meat or Seafood in the Coconut Milk to make more flavorful Thai Coconut Soup
- Add Thai Curry Paste (Red or Green or Yellow) to make Thai Coconut Milk Curry Soup
- Flavor Coconut Milk Soup in Thai style by adding Lemongrass and Fish Sauce to the soup
More Thai Food Recipes
- Thai Chicken Stir Fry
- Vegetable Pad Thai
- Easy Thai Green Curry Chicken
- Thai Sweet and Sour Salmon
- Thai Peanut Lime Shrimp Curry
- Green Curry Shrimp
- Peanut Shrimp Pad Thai Recipe
- Sticky Thai Meatballs with Peanut Sauce
- Crispy Thai Sweet Chili Chicken
- Instant Pot Thai Cashew Chicken
- Creamy Thai Peanut Chicken
Top Tips to make this Chicken Thai Curry Soup
- Chicken Broth and Coconut Milk makes this soup extra delicious so make sure you use good quality ingredients
- Use good quality Coconut Cream for creamy texture
- This Thai Red Curry Chicken Soup can be made using Green Curry Paste as well to make Green Curry Chicken Soup
- Add veggies like Spinach or Mushrooms to make this even healthy
- If you cannot find Lemongrass Stalks replace with re
More Comforting Soups Recipes
- Lemon Spinach Orzo Soup
- Sweet Potato Soup
- Easy Black Bean and Spinach Soup in Crock Pot
- Creamy Chicken Gnocchi Soup
- Creamy Potato Soup
- Thai Red Curry Noodle Soup
- Cheesy Crock Pot Chicken Enchilada Soup
- Instant Pot Lentil soup recipe
Thai Coconut Curry Chicken Soup (so creamy)
INGREDIENTS
- 3 tablespoon Coconut Oil or Olive Oil
- 1 pound Chicken Breast diced into 1" cubes
- 1 medium sized Onion finely chopped
- 3 cloves Garlic minced
- ½ inch Ginger finely chopped
- 1 medium sized Carrot shredded
- 2 tablespoon Thai Red Curry Paste
- 1 tablespoon Palm Sugar finely chopped or Granulated Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly ground black pepper to taste
- 2 stalks Lemongrass only the bottom halves, cut into 2" dices and roughly smashed
- 1 teaspoon Fish Sauce
- 1½ cup Coconut Milk full cream (1 14oz can)
- ½ cup Coconut Cream optional
- 1 cup Chicken Broth low sodium
- 1 teaspoon Ground Coriander
- Freshly chopped Cilantro & Lime Juice for garnish
INSTRUCTIONS
- Heat Coconut Oil in a dutch pot over medium high heat. As the oil shimmers, add the chicken and cook for 4-5 min or until they get lightly charred on the edges. Set aside.
- Add some more Coconut Oil to the same pot. As the oil shimmers add the chopped Onions, Garlic and Ginger. Cook for 2-3 min until fragrant. Add the Thai Red Curry Paste, Salt, Ground Black Pepper, chopped Palm Sugar (or granulated Sugar), and Ground Coriander. Stir to combine. Break the curry paste using the spatula and mix with the sauteing veggies. (At this point, you can add more veggies of your choice)
- De glaze the pot by pouring Coconut milk in it. Also pour in the Chicken Broth. Bring everything to a quick boil
- Now, add the precooked Chicken along with shredded Carrots, smashed Lemongrass stalks. Add the Fish Sauce and Coconut Cream. Stir to combine.Cover the pot with the lid and reduce the heat to low. Cook this Thai Coconut Curry Chicken Soup over low heat for 15-20 min.
- Turn off the heat and serve in soup bowls. Garnish with Lime Juice and chopped Cilantro before serving. (The Lemongrass stalks are for flavor infusion only. Remove them before serving)
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