Name: Coconut Curry Chicken Soup Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Thai
Ingredients: 24 oz boneless skinless chicken breasts (six 4-oz breasts or four 6-oz breasts); 1 tbsp olive oil; 27 oz full fat coconut milk; 2 ½ cups chicken stock; 2 tbsp fresh lime juice (about 2 limes); 1 tbsp fish sauce; 3 cloves garlic (minced); 3 tbsp red curry paste; 1 tsp freshly grated ginger; 1 ½ tbsp granulated sugar (use 2 ½ tbsp if curry paste is very spicy); 1 tsp salt; 1 tsp black pepper; ½ cup finely chopped sweet onion; 1 large red bell pepper (seeded and thinly sliced); 8 oz white mushrooms (sliced); ¼ cup fresh Thai basil (or 1 tbsp dried basil); ¼ cup fresh cilantro (for garnish); 2 limes (quartered for serving)

Jump to Recipe· 4.2 from 274 reviews

If you’re craving something comforting yet vibrant, this Coconut Curry Chicken Soup Recipe will quickly become one of your favorites. Imagine tender chicken slowly cooked to juicy perfection, swimming in a luscious broth rich with creamy coconut milk, fragrant Thai basil, and the punchy warmth of red curry paste. It’s a beautiful balance of flavors that soothes the soul while waking up your taste buds. Whether it’s chilly outside or you just want a bowl of pure happiness, this soup hits the spot like no other.

Ingredients You’ll Need

The image shows four stages of making a creamy chicken dish. The top left shows four pieces of chicken cooking in a black pan, each piece pale with light brown sear marks. The top right shows a white bowl with an orange creamy sauce being mixed with a metal whisk. The bottom left shows a black slow cooker filled with sliced mushrooms at the bottom, topped with red pepper strips and chopped fresh green herbs, all in a reddish creamy sauce. The bottom right shows the cooked dish in the slow cooker, where the sauce turns deeper orange, mixed with shredded chicken and mushroom pieces, with a black spoon scooping some of it. The scene sits on a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this soup’s delightful flavor and texture. Each one plays a special role, from the richness of the coconut milk to the brightness of fresh lime juice and the depth of aromatic spices.

1 tbsp olive oil: For lightly browning the chicken, which seals in flavor and adds a subtle caramel note.
24 oz boneless skinless chicken breasts: Choose good quality chicken for tenderness and ease of shredding after cooking.
27 oz full fat coconut milk: This creamy base is what makes the soup beautifully velvety and rich.
2 ½ cups chicken stock: Adds depth and balances the richness of the coconut milk.
2 tbsp fresh lime juice: Brings brightness and a hint of tang to cut through the creaminess.
3 cloves garlic, minced: Delivers that signature savory kick essential in curry dishes.
3 tbsp red curry paste: Use a high-quality paste to ensure an authentic, flavorful heat.
1 tbsp fish sauce: Adds umami that elevates all the other ingredients beautifully.
1 tsp freshly grated ginger: Offers spicy, warm notes that brighten the dish.
1 ½ tbsp granulated sugar: Balances flavors by adding a subtle sweetness.
1 tsp salt: Enhances and ties all the flavors together.
1 tsp black pepper: Gives a gentle heat without overpowering.
¼ cup fresh Thai basil (or 1 tbsp dried basil): This herb adds a fragrant, slightly sweet element.
½ cup finely chopped sweet onion: Sweetness and texture to build layers of flavor.
1 large red bell pepper, thinly sliced: Adds color, crunch, and subtle sweetness.
8 oz white mushrooms, sliced: Earthy flavor and tender texture complement the chicken and veggies.
¼ cup fresh cilantro (for garnish): A final fresh touch that brightens each bite.
2 limes, quartered (for serving): For those who love an extra splash of tang.

How to Make Coconut Curry Chicken Soup Recipe

Step 1: Sear the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 2 minutes on each side until they turn a lovely golden color. This quick step locks in juices and flavor while developing a beautiful aroma that hints at the deliciousness to come.

Step 2: Prepare the Broth

In a mixing bowl, whisk together the coconut milk, chicken stock, fresh lime juice, minced garlic, red curry paste, fish sauce, grated ginger, sugar, salt, and black pepper. Stir until the curry paste is fully dissolved, ensuring every spoonful is packed with vibrant flavor.

Step 3: Combine Ingredients and Cook

Transfer the seared chicken breasts into your slow cooker. Pour the rich coconut curry mixture over the chicken. Add the Thai basil, chopped onions, sliced mushrooms, and red bell pepper. Give everything a gentle stir to evenly distribute the ingredients. Set your slow cooker to low heat and let it work its magic for 5 hours, allowing the chicken to reach the perfect 165°F internal temperature and become so tender it falls apart effortlessly.

Step 4: Shred Chicken and Finish

After cooking, use two forks to shred the chicken directly in the slow cooker, folding the meat back into the soup. This ensures every spoonful features juicy, flavorful chicken mingled with the luscious broth and vegetables. Now your Coconut Curry Chicken Soup Recipe is ready to serve and enjoy!

How to Serve Coconut Curry Chicken Soup Recipe

A deep dark bowl filled with three layers visually: at the bottom, a creamy light orange soup base, in the middle, scattered shredded light pink chicken pieces, sliced dark brown mushrooms, small red pepper bits and green herbs, and on top, four lime wedges around the edge with fresh green cilantro leaves sprinkled across. To the right, a white bowl holds fluffy white rice with small green herb pieces sprinkled on top. In the background, a wooden board holds many thin light green lime slices, while a wooden bowl on the left shows lime quarters inside. Everything sits on a white marbled surface with a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro and a wedge of lime on the side take this soup from great to truly inviting. The cilantro adds a fresh, herbal brightness that contrasts beautifully with the creamy curry, and a squeeze of lime just before eating wakes up the flavors and adds a zesty finish.

Side Dishes

This soup is wonderfully satisfying on its own but pairs beautifully with a side of jasmine rice or warm naan bread. The rice helps soak up every bit of that scrumptious broth, while naan adds a chewy, comforting texture that complements the soup’s creamy consistency.

Creative Ways to Present

For a fun twist, serve the soup in individual coconut shells or rustic bowls to amplify the tropical vibe. You could also top with a drizzle of coconut cream or a handful of toasted cashews for a crunchy contrast. Small picks of fresh herbs or thinly sliced red chilies add vibrant color and invite your guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight, so leftovers often taste even better! Just make sure to cool the soup completely before refrigerating to maintain freshness.

Freezing

You can freeze this Coconut Curry Chicken Soup Recipe for up to 2 months. Use a freezer-safe container and leave some headspace to allow for expansion. When thawed, the texture might shift slightly, but the rich, comforting flavors remain absolutely delicious.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to keep the soup smooth and creamy. Add a splash of water or chicken stock if it seems too thick. Avoid high heat, which can cause coconut milk to separate and change the texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully in this recipe and can add extra juiciness due to their higher fat content. Just adjust cooking times slightly if needed to ensure they’re tender and cooked through.

Is red curry paste very spicy?

It varies by brand, but red curry paste usually has a moderate heat level balanced by savory and sweet flavors. If you prefer a milder soup, start with less and adjust to taste as you cook.

Can this soup be made on the stovetop?

Yes! You can sauté the chicken and veggies, then simmer everything in a large pot for about 30-40 minutes until the chicken is cooked and tender. Just keep an eye on the liquid to prevent it from reducing too much.

What can I use if I don’t have fish sauce?

For a similar umami boost, you can substitute with soy sauce or tamari, especially if you’re looking for a vegetarian alternative. The flavor will be different but still delicious.

Is it necessary to use full-fat coconut milk?

Using full-fat coconut milk is best for the creamy, rich texture that makes this soup special. Light coconut milk will result in a thinner broth and less luxurious mouthfeel, but still tastes good if that’s what you have on hand.

Final Thoughts

There is something deeply satisfying about a bowl of this Coconut Curry Chicken Soup Recipe. It’s a dish that feels like a warm hug on a busy day, yet is so vibrant and flavorful that you’ll find yourself craving it over and over. Give it a try—it’s simple, nourishing, and downright delicious. Once you have a batch simmering in your slow cooker, you’ll see why it’s become such a beloved favorite!