Savor the aromatic flavors of the best coconut chicken curry soup recipe! A harmonious blend of coconut, curry, and tender chicken in every delightful spoonful.
There is just something about the winter months that makes me want to snuggle up with a blanket and a bowl of hot soup! For me, it is the perfect comfort food in the cold weather.
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Today, I’m sharing a Thai coconut curry soup recipe to add to your collection this soup season. It is loaded with tender chicken, fresh veggies, rice, and a wonderfully warm curry flavor.
I have always loved Thai food. It is so full of wonderfully fresh, aromatic flavors. I don’t always love to pay for takeout though. That’s why I love finding recipes that allow me to recreate all that unique flavor at home, for a fraction of the cost of eating out.
Today’s soup recipe is the perfect example of that. The only ingredients that aren’t necessarily staples in every North American kitchen are the red curry paste and coconut milk. Thankfully, these are both readily available in most grocery stores. Treat yourself to this divine chicken curry soup today.
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SUPPLIES:
Begin by stocking the kitchen with a few of my favorite supplies!
- Large dutch oven or pot – I love this white enamel, cast iron dutch oven.
- Wooden spoon – perfect for stirring the soup.
- Measuring cups & spoons – for measuring out our ingredients.
- Henckle knife – my favorite for slicing and dicing in the kitchen.
Makes 4 Servings
Ingredients:
- 1 cup cooked, diced chicken (Chicken thighs, chicken breasts, rotisserie chicken, or even last night’s leftover chicken will work.)
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 1/2 medium onion, finely diced
- 1/2 cup brown rice (White rice or barley could be substituted.)
- 1-2 tsp red curry paste (More paste = more heat)
- 1/2 cup coconut milk (optional) (Depending on your preference, use full-fat coconut milk, coconut cream, or light coconut milk.)
- 8 cups chicken stock
- Salt and black pepper to taste
Instructions:
1. In a large pot, heat 2 cups of chicken broth over high heat.
2. Add celery and onion, then reduce heat and allow to simmer for 10 minutes. Stir occasionally.
3. Add the remaining ingredients to the pot and allow to simmer over medium-low heat for one hour, stirring occasionally.
4. Add red curry paste cautiously. Start with 1 tsp and taste the soup, adding more paste until it reaches your desired level of heat.
5. Serve and pair with a fresh baked biscuit or bun.
Alternate Ingredients:
- Add an extra garnish of chopped green onions or fresh herbs, like cilantro.
- Curry powder, garam masala, bay leaf, kaffir lime leaves, fish sauce, lime juice, and red pepper flakes could all be used as optional flavor enhancers.
- Leave out the rice and add extra vegetables like sweet potato and bok choy.
- Try substituting red lentils or rice noodles for the rice.
Tips and Tricks:
- Most soup recipes work equally well in a slow cooker as on the stove. Give it a try!
- Make your own soup stock at home. You can then freeze it in freezer-safe containers and pull out portions as you need them. You can do this with chicken, beef, or turkey stock.
- Store any leftover soup in the fridge in an airtight container.
The next time you are in the mood for Thai takeout, make a batch of this creamy coconut curry chicken soup instead. Wanting more delicious soup recipes? Try vegetarian borscht, butternut squash soup, or old-fashioned potato soup.
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Chicken Curry Soup
Savor the aromatic flavors of the best coconut chicken curry soup recipe! A harmonious blend of coconut, curry, and tender chicken in every delightful spoonful.
Ingredients
- 1 cup cooked, diced chicken
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 1/2 medium onion, finely diced
- 1/2 cup rice
- 1-2 tsp red curry paste (More paste = more heat)
- 1/2 cup coconut milk
- 8 cups chicken stock
- Salt and black pepper to taste
Instructions
1. In a large pot, heat 2 cups of chicken broth over high heat.
2.Add celery and onion, then reduce heat and allow to simmer for 10 minutes. Stir occasionally.
3. Add the remaining ingredients to the pot and allow to simmer over medium-low heat for one hour, stirring occasionally.
4. Add red curry paste cautiously. Start with 1 tsp and taste the soup, adding more paste until it reaches your desired level of heat.
5. Serve and pair with a fresh baked biscuit or bun.
That sounds delicious, Heather!