This Thai Coconut Curry Chicken Soup is a vibrant, hearty dish inspired by the classic Tom Kha soup. It combines juicy chicken, aromatic spices, and a creamy coconut milk base, creating a flavorful bowl that’s both soothing and energizing. Packed with fresh vegetables like kale and mushrooms, this soup is perfect for a cozy, warming meal.
Why You’ll Love This Recipe
-
Comforting and Hearty: With tender chicken and a rich coconut broth, it’s the perfect dish for chilly days.
-
Bright and Fresh: The addition of lime, cilantro, and a touch of heat balances the creamy soup for an unforgettable taste.
-
Quick and Easy: Ready in about 40 minutes, this is an ideal weeknight meal.
Ingredients
For the Soup:
-
1 tablespoon olive oil
-
1 lb chicken breasts, cut into bite-size pieces
-
3 green onions, sliced
-
1 tablespoon grated fresh ginger
-
2 tablespoons red curry paste
-
1 can (14 oz) unsweetened coconut milk
-
3 cups chicken broth
-
2 cups mushrooms, sliced (cremini or button)
-
2 cups kale, chopped
-
1 tablespoon fish sauce
-
¼ teaspoon cayenne pepper
-
Salt and pepper, to taste
-
Juice of 1 lime (for garnish)
-
Fresh cilantro (for garnish)
-
2-3 red chilis, sliced (for garnish)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
-
Cook the Chicken: Heat olive oil in a pot over medium heat. Add the chicken, green onions, ginger, and curry paste. Sauté for 1-2 minutes until fragrant.
-
Add Liquids: Pour in the coconut milk and chicken broth, and bring to a boil. Reduce heat and simmer for 5 minutes.
-
Add Mushrooms and Seasonings: Stir in the mushrooms, fish sauce, cayenne pepper, salt, and pepper. Cover and simmer for 20 minutes until the chicken is fully cooked.
-
Add Kale: Stir in the kale and cook for an additional 1-2 minutes.
-
Serve: Garnish with lime juice, cilantro, and sliced red chilis. Serve hot.
Servings and Timing
-
Servings: This recipe serves about 4.
-
Preparation Time: 10 minutes
-
Cooking Time: 30 minutes
-
Total Time: 40 minutes
Variations
-
Spicy Version: Add more cayenne pepper or fresh chilis for extra heat.
-
Vegetarian Option: Replace chicken with tofu or chickpeas for a plant-based version.
-
Additional Vegetables: Add other vegetables like bell peppers or zucchini for added texture and flavor.
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat on the stove over low heat until warmed through. You may need to add extra broth if it thickens.
FAQs
Can I use a different type of meat?
Yes, you can use chicken thighs or turkey breast as an alternative to chicken breasts.
Can I make this soup ahead of time?
Yes, this soup stores well and can be made a day ahead. The flavors will deepen with time.
Is this soup spicy?
The soup has a mild to medium spice level from the curry paste and cayenne pepper, but you can adjust the heat to your liking.
Can I use a different type of mushrooms?
Yes, you can use shiitake, oyster, or any mushroom you prefer.
Can I freeze this soup?
Yes, the soup can be frozen for up to 3 months. Allow it to cool completely before storing in an airtight container.
How do I make this soup creamier?
Use full-fat coconut milk for a richer, creamier texture.
Can I skip the fish sauce?
Yes, you can omit the fish sauce for a vegetarian version, but it adds a depth of flavor that’s hard to replicate.
Can I make this soup in an Instant Pot?
Yes, you can cook the soup in an Instant Pot using the sauté function for the chicken and then pressure cook for 10 minutes.
How can I add more flavor to the broth?
Simmer the soup for longer to allow the flavors to develop more deeply, or add extra ginger or garlic.
Can I serve this with anything else?
This soup pairs beautifully with steamed jasmine rice or a simple side salad.
Conclusion
This Thai Coconut Curry Chicken Soup is the perfect balance of creamy, spicy, and fresh flavors. Whether you’re seeking comfort or a quick weeknight dinner, it delivers deliciously satisfying results. With its rich coconut broth, tender chicken, and vibrant vegetables, it’s sure to become a favorite in your recipe collection.
Print
Thai Coconut Curry Chicken Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai Coconut Curry Chicken Soup is a flavorful and comforting dish made with juicy chicken, aromatic spices, and a creamy coconut milk base. Inspired by Tom Kha soup, it’s packed with fresh vegetables like kale and mushrooms, making it the perfect hearty and soothing meal. Ready in just 40 minutes, this vibrant soup is the ultimate comfort food with a touch of heat and a burst of freshness from lime and cilantro.
Ingredients
For the Soup:
1 tablespoon olive oil
1 lb chicken breasts, cut into bite-size pieces
3 green onions, sliced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 can (14 oz) unsweetened coconut milk
3 cups chicken broth
2 cups mushrooms, sliced (cremini or button)
2 cups kale, chopped
1 tablespoon fish sauce
¼ teaspoon cayenne pepper
Salt and pepper, to taste
Juice of 1 lime (for garnish)
Fresh cilantro (for garnish)
2–3 red chilis, sliced (for garnish)
Instructions
-
Cook the Chicken:
Heat olive oil in a pot over medium heat. Add the chicken, green onions, ginger, and curry paste. Sauté for 1-2 minutes until fragrant. -
Add Liquids:
Pour in the coconut milk and chicken broth, and bring to a boil. Reduce heat and simmer for 5 minutes. -
Add Mushrooms and Seasonings:
Stir in the mushrooms, fish sauce, cayenne pepper, salt, and pepper. Cover and simmer for 20 minutes until the chicken is fully cooked. -
Add Kale:
Stir in the kale and cook for an additional 1-2 minutes until wilted. -
Serve:
Garnish with lime juice, cilantro, and sliced red chilis. Serve hot.
Notes
Spicy Version: Add more cayenne pepper or fresh chilis to adjust the heat level.
Vegetarian Option: Replace the chicken with tofu or chickpeas for a plant-based version.
Additional Vegetables: Feel free to add more vegetables like bell peppers or zucchini for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Thai
