Name: Thai Coconut Curry Chicken Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 2 large chicken breasts, cut into bite-sized pieces; 2/3 cup finely chopped green onions; 2-inch piece of fresh grated ginger; 3 tablespoons Thai red curry paste; 2 (15 oz) cans unsweetened coconut milk (1 full fat, 1 lite); 2 cups chicken broth (plus more as needed); 1 cup mushrooms, thinly sliced; 2 cups lacinato/flat kale, sliced into thin strips; 2 – 3 tablespoons fish sauce (to taste); 1/4 + teaspoon cayenne pepper; Salt & pepper to taste; Lime wedges; Cilantro leaves; Sliced red chili

Jump to Recipe· 4.1 from 45 reviews

Warm, comforting, and bursting with vibrant flavors, this Thai Coconut Curry Chicken Soup Recipe is one of those dishes that feels like a hug in a bowl. Inspired by the classic Tom Kha soup, it perfectly balances creamy coconut milk, fragrant red curry, tender chicken, and fresh vegetables to create a meal that’s both hearty and refreshing. Whether you’re craving something spicy on a chilly evening or want to impress friends with an exotic yet simple soup, this recipe delivers on every level without requiring hours in the kitchen.

Ingredients You’ll Need

A top-down view of many small dishes and bowls arranged neatly on a white marbled surface. The largest white bowl at the top left is filled with small pink pieces of raw chicken. To the right, a white bowl with a handle holds sliced brown and white mushrooms. Below these are two small clear glass bowls, one with a golden liquid and the other with a lighter yellow oil. A small white bowl with chopped green onions is next to them. There is a small white bowl with a reddish paste, one with a yellowish minced ingredient, a tiny white dish with orange and white spices, and another small white dish with a mix of salt, pepper, and other seasonings. Below and to the left is a bunch of dark green leafy kale. At the bottom are two clear glass measuring cups, one filled with a brown broth and the other with a white liquid. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Thai Coconut Curry Chicken Soup Recipe is a breeze, and each element has a special role to play. From the aromatic curry paste to the nutritious kale, every item brings its own unique texture, flavor, or color, building a beautifully balanced bowl of goodness.

2 tablespoons olive oil: For sautéing and adding a subtle richness to the base flavors.
2 large chicken breasts, cut into bite-sized pieces: Provides tender, lean protein to make the soup filling.
2/3 cup finely chopped green onions: Adds a mild onion flavor and fresh crunch.
2-inch piece of fresh grated ginger: Offers a bright, zesty kick that brightens the soup.
3 tablespoons Thai red curry paste: The heart of the dish, bringing bold spice and authentic Thai flavor.
2 (15oz) cans unsweetened coconut milk: Creaminess with tropical sweetness; using one full-fat and one light balances richness.
2 cups chicken broth (plus more as needed): Builds depth and helps create a perfectly soupy consistency.
1 cup mushrooms, thinly sliced: Earthy flavor and meaty texture that complements the chicken.
2 cups lacinato/flat kale, sliced thin: Nutrient-packed greens that add color and a slight chew.
2–3 tablespoons fish sauce (depending on taste): Adds umami complexity and that unmistakable salty punch.
1/4 + teaspoon cayenne pepper: Enhances the heat level with a subtle smoky warmth.
Salt & pepper to taste: To round out and balance the flavors perfectly.
Lime, cilantro & sliced red chili to garnish: Bright, fresh toppings that bring contrast and a pop of color.

How to Make Thai Coconut Curry Chicken Soup Recipe

Step 1: Sauté Your Aromatics and Chicken

Start by heating olive oil in a large pot, then toss in your chicken pieces, chopped green onions, freshly grated ginger, and the red curry paste. Sauté these for about 1 to 2 minutes, allowing the fragrance of the curry and ginger to fill your kitchen. This step really kicks off the flavor-building process and ensures the chicken just starts to take on all that delicious seasoning.

Step 2: Add Coconut Milk and Broth

Next, pour in both cans of coconut milk along with your chicken broth. Bring everything to a boil to meld those flavors, stirring occasionally. At this point, your soup base becomes luxuriously creamy and infused with vibrant red curry spice. Keep an eye on the pot—it’s about to turn into magic.

Step 3: Simmer with Vegetables and Seasonings

Turn the heat down to let things simmer gently. Add your mushrooms, fish sauce, cayenne pepper, salt, and pepper, saving the kale for last. Cover the pot and cook until the chicken is thoroughly cooked through, about 20 minutes. This gentle simmer allows all those flavors to marry beautifully and the mushrooms to soak up the aromatic broth.

Step 4: Add Kale and Finish Cooking

Just before serving, toss in the sliced kale and let it steam for about a minute until it softens but still retains some bite. This final step brings a lovely contrast of color and texture while keeping the greens vibrant and fresh. If you prefer, shred some chicken pieces with a fork for an inviting texture.

How to Serve Thai Coconut Curry Chicken Soup Recipe

A white pot with a black rim shows two stages of cooking chicken on a white marbled surface. On the left side, the pot has three layers: on the right side, pieces of raw pink chicken, on the left, chopped green onions, and at the bottom, a light yellow paste, a small red paste, and a darker red paste, all separated but close together with an oily base under them. On the right side, the pot contains cooked chicken pieces in a thick rust-colored sauce with visible chunks of green onions mixed in. A wooden spoon with a white handle rests inside the pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t underestimate the power of garnishes here! A squeeze of fresh lime, a sprinkle of chopped cilantro, and some thinly sliced red chili really elevate this soup. They add brightness, color, and a bit of freshness that balances the creamy spiciness perfectly. Garnishing transforms a humble bowl into a feast for the senses.

Side Dishes

This soup stands beautifully on its own but pairs wonderfully with a side of steamed jasmine rice or even some warm crusty bread to soak up the luscious broth. For a complete meal, a simple cucumber salad with a light dressing makes a crisp, refreshing accompaniment that cools the palate.

Creative Ways to Present

Serve this Thai Coconut Curry Chicken Soup Recipe in rustic bowls to highlight its homey feel, or consider hollowed-out coconut shells for an eye-catching presentation if you’re entertaining. Adding edible flowers or fresh herbs right at the table can also make the experience that much more special and interactive.

Make Ahead and Storage

Storing Leftovers

This soup stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the leftovers just as delightful, if not more so, the next day. Just be sure to keep the kale separate if you prefer it less wilted.

Freezing

If you want to keep some for longer, this Thai Coconut Curry Chicken Soup Recipe freezes well. Freeze in portions and leave out the kale when freezing; add fresh kale when reheating to maintain its texture and vibrant color.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup appears too thick, add a splash of chicken broth or water to loosen it. Add the kale at the end during reheating for the freshest flavor and texture possible.

FAQs

Can I use other types of protein in this recipe?

Absolutely! While chicken is the classic choice, shrimp or tofu work beautifully in this soup for different textures and flavors. Just adjust the cooking time accordingly, especially for shrimp which cooks quickly.

Is red curry paste very spicy?

Red curry paste does have a kick, but it’s balanced with other ingredients in this soup to tame the heat. If you prefer milder dishes, you can reduce the amount or choose a milder curry paste variant.

What can I substitute for fish sauce?

If you don’t have fish sauce or prefer not to use it, soy sauce or tamari can offer a similar salty umami flavor. Just keep in mind that the authentic depth of fish sauce is quite unique.

Can I make this soup vegan?

Yes! Substitute chicken with firm tofu or additional mushrooms, use vegetable broth instead of chicken broth, and swap fish sauce for soy sauce or a vegan fish sauce alternative.

How do I make this soup less creamy?

If you prefer a lighter broth, reduce the amount of coconut milk or use all lite coconut milk. Adding extra broth or water can also help achieve your desired consistency.

Final Thoughts

If you’re searching for a soul-satisfying bowl that’s full of flavor and surprisingly simple to throw together, this Thai Coconut Curry Chicken Soup Recipe is a keeper you’ll want on repeat. It’s that perfect blend of spicy, creamy, and fresh that feels both indulgent and nourishing. Give it a try, and I promise you’ll find yourself coming back to this dish time and time again, sharing it with friends and family who’ll be just as enchanted as you are.