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Thai Chicken Coconut Curry Soup

A comforting and flavorful soup made with tender chicken, creamy coconut milk, and vibrant Thai spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb chicken, diced Provides a hearty protein base for the soup.
  • 1 can coconut milk Adds creaminess and a rich flavor.
  • 2 tbsp green curry paste Offers a flavorful kick that defines the dish.
  • 2 cups vegetables, chopped (bell peppers, onions) Fresh options provide crunch and nutrition.
  • 2 tbsp lime juice Adds brightness and balances the richness.
  • 1 tbsp fish sauce Enhances umami profile and deepens flavor.
  • 1/4 cup fresh herbs (cilantro or basil) For garnish, bringing a fresh finish.

Method
 

Cooking
  1. Heat a large pot over medium heat.
  2. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  3. Stir in the green curry paste and cook for another 2 minutes, until fragrant.
  4. Add the coconut milk and stir to combine.
  5. Bring the mixture to a simmer, then reduce heat to low.
  6. Add the chopped vegetables and simmer for about 10 minutes.
  7. Stir in lime juice and fish sauce, adjusting seasoning to taste.
  8. Serve hot, garnished with fresh herbs.

Notes

For a spicier kick, consider adding fresh sliced chilies or extra chili flakes. Allowing the soup to sit for a few minutes before serving enhances the flavors. Perfect for meal prep, it can be stored in the fridge for up to three days or frozen for up to three months.