Easy Coconut Curry Chicken Soup Recipe

Coconut Curry Chicken Soup is a warm and flavorful dish that’s perfect for any day, especially when you need comfort food. It has a mix of creamy coconut milk, tasty curry spices, and tender chicken, all cooked together to make a rich and soothing soup. The flavors come from Southeast Asia—especially Thai and Indian cooking—but it’s simple enough to make in any kitchen.

Why You’ll Love This Soup

This soup is:

• Creamy and spicy
• Full of healthy ingredients
• Easy to adjust to your taste
• Great for cold weather or when you need a cozy meal

You can add more vegetables, make it spicier or milder, and even switch the chicken for tofu or shrimp if you like.

Ingredients You’ll Need

Here’s what you need to make this soup (serves 4):

• 1 tablespoon coconut oil or any cooking oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (use less if you want it milder)
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2 cups cooked chicken (shredded or chopped)
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms (optional)
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon brown sugar (optional)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, green onion, or Thai basil for garnish
• Cooked rice or rice noodles (optional, to make it more filling)

Step-by-Step Instructions

1. Start with the Flavor Base

• Heat the oil in a large pot over medium heat.
• Add chopped onion and cook until soft (about 4–5 minutes).
• Add garlic and ginger. Cook for 1–2 minutes more, stirring often.

2. Add Spices

• Stir in the red curry paste and turmeric.
• Let it cook for about 1 minute to bring out the full flavor.

3. Add Chicken and Seasonings

• Add your chicken and mix well so it’s coated with the spices.
• Cook for 3–5 minutes, just until it starts to brown.
• Add fish sauce, soy sauce, and brown sugar for a mix of salty, savory, and sweet.

4. Pour in the Liquids

• Add coconut milk and chicken broth.
• Stir well, bring to a light boil, then reduce to a gentle simmer.
• Let it simmer for about 20–25 minutes.

5. Add Vegetables

• Add sliced bell pepper, mushrooms, and shredded carrots if using.
• Simmer for another 8–10 minutes, until the vegetables are soft but not mushy.

6. Final Touches

• Add lime juice to balance the rich flavors.
• Taste and adjust with more salt, curry paste, or sugar if needed.
• Remove any large pieces like kaffir lime leaves or lemongrass if used.

7. Serve and Enjoy

• Pour the soup into bowls.
• Add fresh herbs like cilantro, Thai basil, or green onion on top.
• Serve as-is or over rice or noodles for a heartier meal.

Tips and Variations

• Make it vegetarian: Use tofu or chickpeas instead of chicken, and vegetable broth instead of chicken broth.
• Control the spice: Add less curry paste for a milder flavor, or more if you like it spicy.
• Extra toppings: Try chili oil, toasted coconut flakes, or crushed peanuts for extra texture and flavor.

This Coconut Curry Chicken Soup is not just a meal—it’s an experience. It’s perfect for dinner, a weekend treat, or to impress your guests with something delicious and different.