Chicken coconut curry soup is a mild and creamy soup. Delicious and easy to make it serves 6 and can be a meal on its own.
This chicken coconut curry soup recipe is a really easy soup to make.
It's based on a Thai coconut curry chicken soup recipe that I once tasted abroad and I'm really happy with this recreation of it.
The original soup I tasted was made with fish sauce, rice noodles, soy sauce, fresh ginger and other Asian ingredients.
However, I decided to try and get as much of the flavour as possible from using just basic ingredients and a jar of green curry paste instead.
There's bags of flavour in that little jar and you can also use it to make my easy Thai green chicken curry too.
You should also be able to easily get green curry paste from your local supermarket or Asian grocery stores.
This is a healthy chicken coconut curry soup at only 365 calories per serving.
A delicious soup that's both hearty and filling.
It's a sufficiently creamy chicken soup with just the right amount of spice so as not to make it too hot.
It can easily be a lunchtime soup or even taken as your main evening meal.
If you want to make this vegetarian and into a creamy coconut curry soup then remove the chicken, use vegetable stock and add more vegetables.
Other vegetables to add that go well include green beans, peas and sweet potatoes.
To add a little more creaminess to the soup then add a little more of a can of coconut milk.
Jump to:
Ingredients
- Chicken Stock
- Skinless Boneless Chicken Breasts
- Coconut Oil
- Carrots
- Onion
- Red Bell Pepper
- Honey
- Green Curry Paste
- Cooked Rice
- Tinned Coconut Milk
- Chopped Fresh Coriander (U.S. Cilantro) (optional for garnish)
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this chicken coconut curry soup recipe:
Step 1
- In a medium saucepan over a medium heat, cook the chicken breasts in the chicken stock.
Step 2
- Remove chicken (keep the stock) and shred each chicken breast.
Step 3
- Whilst chicken is cooking, heat the coconut oil and sauté the carrots, onion and pepper until softened.
Step 3 cont.
- Stir in the honey and green curry paste.
Step 4
- Add back the reserved chicken stock and shredded chicken and simmer.
Step 4 cont.
- Turn off the heat and stir in the cooked rice, then the coconut milk.
Step 5
- Serve in bowls garnished with the coriander.
Substitutions
- Chicken Stock / Chicken Broth - use vegetable stock / vegetable broth if making this vegetarian.
- Skinless Boneless Chicken Breasts - you could substitute with cooked chicken or rotisserie chicken. Leave out chicken to make it vegetarian.
- Coconut Oil - you could substitute with vegetable oil instead but the coconut oil gives it more of a coconut flavour.
- Carrots
- Onion
- Red Bell Pepper - use any colour of bell pepper you want.
- Honey - you can use maple syrup instead.
- Green Curry Paste
- Cooked Rice - use a white rice like basmati or jasmine.
- Tinned Coconut Milk - I do use full-fat coconut milk for a fuller flavour in this recipe. You can use light coconut milk if you want to.
- Chopped Fresh Coriander (U.S. Cilantro) (optional for garnish)
Equipment
For This Creamy Chicken Coconut Curry Soup Recipe You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
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FAQ's
How To Store Chicken Coconut Curry Soup?
The soup can be stored in the fridge for 3 - 4 days maximum.
Can I Freeze This Soup?
Yes the soup can be transferred to an airtight container and frozen.
Can You Reheat This Soup?
Yes. Allow soup to thaw overnight in the fridge. Reheat it on the stovetop or in the microwave.
More Chicken Soup Recipes For You To Try
📋 Chicken Coconut Curry Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 1 L Chicken Stock
- 2 Skinless Boneless Chicken breasts about 300g
- 1 tablespoon coconut oil
- 3 carrots peeled and diced
- 1 small onion diced
- 1 red bell pepper diced
- 2 tablespoon honey
- 1 tablespoon green curry paste
- 200 g cooked rice
- 400 ml can coconut milk
- 1 tablespoon coriander cilantro
Instructions
- Place a medium saucepan over a medium heat. Add the chicken stock and chicken breasts. Bring to the boil and simmer for about 15 minutes.
- Once chicken is cooked turn off heat. Remove chicken from saucepan (do not throw out the stock) using a slotted spoon and shred it using two forks. Set both stock and chicken aside.
- Whilst chicken is cooking, in a separate large saucepan gently heat the coconut oil over a medium heat. Then add the carrots, onion and pepper and sauté until softened, about 5 - 6 minutes. Stir in the honey and green curry paste.
- Add back the reserved chicken stock and chicken and simmer for 10 minutes. Turn off the heat and stir in the cooked rice, then the coconut milk.
- Serve in bowls garnished with the coriander.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this chicken coconut curry soup recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
angiesrecipes
This soup looks right up my alley with awesome ingredients. Coconut milk adds a great flavour and texture to the curry for sure.
angiesrecipes
Neil
Thanks Angie! Yes that coconut milk gives this soup is distinctive and unique flavour as well as making it all lovely and creamy!
Charlie DeSando
Coconut milk is my favorite ingredient to enhance Asian flavors.
Well done, Neil
Neil
Thank you very much Charlie. Glad you like it! 🙂
sherry M
this sounds great bar the coconut oil. is it just me? i just hate the ghastly mouth feel of it... :=) i like to use a light coconut milk in this sort of dish and yes to lots of coriander. a great soup Neil.
Neil
Aw that's a shame you don't like coconut milk Sherry, but you honestly don't taste it in this soup. The thing is if you use another oil like olive oil you might get a taint of that in the taste so that's why I opt for coconut oil. Light coconut milk is fine, I just prefer the fuller flavour for this one. Thanks for your comment Sherry! 🙂
Chef Mimi
This looks wonderful! the sad thing is, my husband loves Indian curries, but not Thai curries, or ones with coconut milk.
Neil
Yeah that is sad Mimi. Oh well, you'll just have to enjoy this all by yourself! Ha ha, thanks! 🙂