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Easy 30-Minute Thai Chicken Coconut Curry Soup

A close-up view of a steaming white bowl filled with rich, yellow coconut curry soup, featuring chunks of chicken, sliced carrots, and topped generously with fresh cilantro.
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Make this creamy Thai coconut curry soup with chicken and vegetables in 30 minutes. It is a flavorful, one-pot meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 1 cup sliced mushrooms
  • 1 cup chopped carrots
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  2. Add the diced onion and red bell pepper to the pot. Cook until softened, about 4 minutes.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Add the red curry paste and stir constantly for 1 minute to toast the spices.
  5. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
  6. Add the mushrooms, carrots, fish sauce, brown sugar, and salt. Return the chicken to the pot.
  7. Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
  8. Taste the soup and adjust seasoning if needed.
  9. Ladle the soup into bowls. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.

Notes

  • For a gluten free soup option, confirm your red curry paste does not contain wheat.
  • If you prefer shrimp, substitute the chicken with 1 pound of raw shrimp and add them during the last 5 minutes of simmering.
  • To make this a vegan coconut curry soup, replace chicken broth with vegetable broth and use firm tofu instead of chicken.

Nutrition

Find it online: https://cookingzenith.com/easy-coconut-curry-soup-recipe/