Thai Coconut Curry Chicken Soup is light, comforting and full of flavor. A soothing coconut and red curry soup loaded with chicken, vegetables and is served with scoop of thai jasmine rice and lime wedges.
It’s officially soup season!
I love this time of year because it’s all about crisp weather and cozy soups. Believe it or not, but there used to be a time when I was intimidated by making soups. If you’ve been here for a while you remember my slow cooker chicken noodle “soup” fiasco. *cringe* That recipe still haunts me.
However over the years, I’ve really come to love making soups. I think the soup section here has almost 50 recipes! And this thai coconut curry chicken soup is just too good not to share. It’s my go-to soup for when I need something soothing and light. The flavor is mellow but oh-so incredible.
And leftover reheat beautifully for days.
To Make This Thai Coconut Curry Chicken Soup You Will Need:
- olive oil
- yellow onion
- carrot
- garlic
- boneless skinless chicken thighs
- kosher salt
- zucchini and yellow squash
- thai red curry paste
- onion powder
- garlic powder
- unsalted chicken broth
- unsweetened coconut milk
- coconut cream
- peas
- cooked thai jasmine rice – for serving
- green onion – for serving
- cilantro – for serving
In a dutch oven, add 1 tablespoon extra light olive oil, 1 diced yellow onion and 1 carrot, halved and sliced (about 3/4 cup) with a pinch of kosher salt.
Stir and cook 5 to 8 minutes until softened. Then add in 3 cloves minced fresh garlic, stir and cook 1 minute.
If you desire some ginger flavor:
Consider adding 1 tablespoon minced peeled fresh ginger.
Next add in 1-1/2 pounds of diced boneless skinless chicken thighs. Continue stirring occasionally until fully cooked.
Add in 1 yellow squash and 1 zucchini that has been trimmed, quartered and sliced – stir and cook 5 minutes.
Measure and add in 3 tablespoons thai red curry paste and stir that in with 1/2 teaspoon each garlic and onion powder.
Lastly, pour in 4 cups unsalted chicken broth, 1 (15 ounce) can coconut milk (not light coconut milk) and 1/2 of a (15 ounce) can coconut cream.
Give that all a final stir and simmer, uncovered, over low heat for 1 hour.
Finally add in 3/4 cup peas (frozen or thawed) and heat through.
Taste and season with salt to your liking.
For me, since I use unsalted broth, it needed about 2 teaspoons. However if you’re using low-sodium broth instead, you will most likely need less.
Ladle soup into bowls, add a 1/4 cup scoop of cooked thai jasmine rice and garnish with sliced green onions, torn cilantro and a few lime wedges.
Prepare to fall in love.
Enjoy! And if you give this Thai Coconut Curry Chicken Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Thai Coconut Curry Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, halved lengthwise and sliced (about 1 cup)
- 3 cloves garlic, minced
- 1¼ pounds boneless skinless chicken thighs, diced 1-inch
- 1 medium zucchini, quartered and sliced
- 1 medium yellow squashed, quartered and sliced
- 3 tablespoons thai red curry paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups unsalted chicken broth
- 15 ounces canned coconut milk, full fat
- 7.7 ounces canned coconut cream
- 3/4 cup peas
- 2 cups cooked thai jasmine rice, for serving
- cilantro, for garnish
- sliced green onions, for garnish
- sambal or sriracha, for spice
Instructions
- In a dutch oven, add olive oil, onion and carrot with a pinch of salt. Heat on medium to medium-low, stirring occasionally until tender. About 10 minutes.
- Add garlic, cook 1 minute.
- Next add in the diced chicken thighs, stir occasionally until cooked through.
- Add in the diced zucchini and yellow squash, stir and cook 5 minutes.
- Stir in the curry paste, garlic and onion powder.
- Pour in broth, coconut milk and coconut cream. Simmer, uncovered over medium-low heat for 1 hour.
- Stir in peas and season with salt to taste.
- Ladle soup in bowls and garnish with 1/4 cup scoop of thai jamine rice, green onions and cilantro.
- Add a little sambal oelek or sriracha for some spice.
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This looks amazing and I can’t wait to try it. But on another matter, there’s something I’ve been wanting to bring to your attention for a while now. About a month ago (or even longer). I started getting your emails in duplicate, but in different formats. One is the same as I’ve always gotten, which is from Simply Scratch and the second one is from Laurie|Simply Scratch. Exact same recipes, but now I get both emails. Did you change platforms?
Hi Beth! Thank you so much for your comment! To address your question about the emails; yes. I’ve recently transferred to a new platform for emails and newsletters. You should be able to unsubscribe from the first one (not the Laurie|SimplyScratch) to receive only the one. Hope this helps!
Yum! Yum! Yum! I made this last night and it was spectacular. I didn’t change a thing. I’m still dreaming about it. So happy we have enough for another dinner. Thanks for another stellar recipe!
Made this last night when it was 85 out (oops) but it was still delicious! I took a few shortcuts on the time: didn’t cook the chicken all the way through, just turned it opaque, and added the garlic/onion/red chili about a minute after the squash. Gave it another minute and added the liquid. Simmered about 40 mins, not an hour. Turned out great so if you’re worried about total time, that cut it down by about 25 mins. Thanks for the recipe!