This Thai Coconut Chicken Soup is quick, comforting, and full of authentic Thai flavors. It's made with chicken breast, chicken broth, coconut milk, and red curry paste. I love serving this with thick rice noodles for an easy dinner!
Looking for more easy soup recipes? Try my Marry Me Chicken Soup or Chicken Noodle Soup next!
About This Recipe
I love creamy coconut broths. Every time my wife and I are deciding where to eat, I always suggest a Thai restaurant because I just can't get enough of their coconut curries.
A month ago, we went to one of the fanciest Thai restaurants in our city (named #12 of the best restaurants in North America), and one of the dishes they served on their tasting menu was this coconut curry with rice noodles. It was so delicious. Ever since then, I've been craving it.
This recipe is slightly different than a traditional Thai curry. Mainly, it's not as thick, hence why I called it a soup, but that doesn't mean it's any less flavorful. It's still rich, vibrant, and full of flavor. I love the soupier texture because it feels lighter while still being very rich and comforting.
The secret to this recipe is using Thai red curry paste. It's basically a cheat code for anyone looking to replicate Thai curries at home. It's essentially a mixture of spices, herbs, and aromatics that serves as the base of many Thai dishes. I would describe the flavor as being very vibrant, aromatic, zesty, and spicy.
Key Ingredients
Vegetable oil: For sauteeing the vegetables and curry paste.
Onion: Provides savory depth.
Thai red curry paste: You can find this in the Asian section of most grocery stores. It comes in a tiny jar. I recommend using 4 tablespoons, but feel free to add more if you're looking for something extra flavorful.
Ginger: Grate this as fine as possible so more of the flavor gets released into the broth. I used a microplane.
Chicken broth: Use homemade or your favorite store-bought broth. Might I recommend Better Than Bouillon?
Coconut Milk: Use full-fat coconut milk for the creamiest texture. Also, I have not tested this, but I believe lighter fat coconut milk may separate because of the lime juice.
Chicken breasts: Of course, we need some chicken. I used two large breasts.
Lime juice: Fresh lime juice is essential for many Thai dishes. It brings brightness, which helps cut through the rich flavors.
Brown sugar: Optional, but this helps bring out more of the nutty, coconut flavors.
Cilantro: Freshly chopped and added at the end to retain its fresh flavor.
Instructions
STEP 1: Heat oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
STEP 2: Stir in the red curry paste and ginger and cook for 30 seconds.
STEP 3: Add the chicken broth, coconut milk, chicken breasts, lime juice, and brown sugar. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the chicken is fully cooked.
STEP 4: Remove the chicken to a bowl and shred with two forks.
STEP 5: Return the chicken to the pot. Add the cilantro and season with salt and pepper to taste.
STEP 6: Serve with freshly cooked noodles or rice. Enjoy!
Thai Coconut Chicken Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- ¼ cup Thai red curry paste
- 1 tablespoon freshly grated ginger
- 4 cups chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1 pound chicken breasts
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- ¼ cup freshly chopped cilantro
- salt and black pepper (to taste)
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
- Stir in the red curry paste and ginger and cook for 30 seconds.
- Add the chicken broth, coconut milk, chicken breasts, lime juice, and brown sugar. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the chicken is fully cooked.
- Remove the chicken to a bowl and shred with two forks.
- Return the chicken to the pot. Add the cilantro and season with salt and pepper to taste. Serve with freshly cooked noodles or rice. Enjoy!
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