Coconut Curry Chicken Soup
Coconut Curry Chicken Soup is a creamy, spiced dish with tender chicken, curry flavors, and coconut milk. Inspired by Thai and Indian cuisines, this dish balances sweet, savory, and spicy flavors.
Equipment
- Large pot
Ingredients
Base Ingredients
- 1 tbsp coconut oil or vegetable oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp Thai red curry paste or 2 tsp curry powder
- 1 tsp turmeric powder optional, for color and warmth
- 1 stalk lemongrass cut into 3-inch pieces and lightly smashed (optional)
Protein & Vegetables
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 4 cups chicken broth or vegetable broth for a lighter version
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup mushrooms shiitake, oyster, or button
- 1 red bell pepper sliced
- 2 tbsp fish sauce or soy sauce for a vegetarian version
- 1 tbsp palm sugar or brown sugar
- 1 lime juice
Instructions
- Heat 1 tbsp coconut oil in a large pot over medium heat. Add diced onions and cook for 2-3 minutes until softened.
- Stir in garlic, ginger, lemongrass, and curry paste. Cook for another 1-2 minutes until fragrant.
- Add chicken pieces to the pot and sauté for 2-3 minutes, coating them with the spices.
- Pour in the chicken broth and bring to a gentle simmer. Add fish sauce and sugar, then let it cook for 10-15 minutes, until the chicken is tender.
- Stir in coconut milk, mushrooms, and red bell peppers. Reduce heat to low and let it simmer for 5 minutes—do not let it boil!
- Add lime juice and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with cilantro, green onions, and red chilies if desired. Serve hot with steamed jasmine rice or noodles.
Notes
For a milder version, use mild curry powder instead of red curry paste. If the soup is too thick, add more broth. If it’s too spicy, add more coconut milk.