Chicken/ Soup

Coconut Curry Chicken Soup

On the Menu Tonight – Coconut Curry Chicken Soup!

Today was definitely a soup kind of day, cloudy, chilly, and gloomy. To warm up, I decided to make this Thai inspired chicken soup. I made a similar coconut chicken soup a while back, but it didn’t have curry in it. This soup has three types of curry, red, yellow, and green. It sounds like it would be spicy, but it wasn’t hot at all – despite the red pepper flakes I added. If you wanted to spice it up, you could add some jalapeno, and / or some Thai chilies.

While this soup was great as I made it, you could also serve it over rice or noodles. I hope the next time you want to make a pot of soup, you will try my Coconut Curry Chicken Soup!

Coconut Curry Chicken Soup

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Patrick Dulmage Serves: 8-12

Coconut Curry Chicken Soup


  • 2 Tbsp olive or vegetable oil
  • 2 Tbsp unsalted butter
  • 1 Red bell pepper, sliced in thin strips, then cut to 1 in lengths
  • 1 Vidalia onion, diced
  • 3-5 cloves of garlic, minced
  • 3 Tbsp ginger, minced or sliced very thinly
  • 8 ounces mushrooms, Cremini, Shitaki, or Button would be great
  • 3 Tbsp green curry paste
  • 3 Tbsp red curry paste
  • 2 yellow curry bouillon cubes
  • 8 cups chicken stock, low sodium
  • 2 14 oz cans coconut milk
  • 1 1/2 Tbsp Fish sauce
  • 2 Tbsp brown sugar
  • 1/4-1/2 tsp crushed red pepper flakes
  • 3 cups cooked and shredded chicken (rotisserie chicken is great)
  • 1/4 cup freshly squeezed lime juice
  • 2 green onions, sliced
  • 1/4 cup chopped cilantro
  • 1 - 2 limes cut in to wedges for garnish
  • Kosher salt and Freshly ground pepper to taste (make sure to taste it before adding any salt)



Prep the vegetables first to make sure you can drop things in quickly.


In a large heavy pot, over medium heat, add the oil and butter


Add the onion and cook until translucent


Add the curry pastes and stir to combine


Add the red bell pepper, mushrooms, garlic, stir to combine


Cook about 5 minutes


Add the chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken


Stir to combine, cover and lower to a simmer for about 15-20 minutes.


When ready to serve, add the lime juice, green onions, fresh black pepper, and cilantro, give it one last stir


Taste and adjust seasoning as needed


Serve with lime wedges on the side

Don’t Miss A Single Recipe!

Don't Miss A Recipe

You Might Also Like