This Thai Coconut Curry Chicken Soup is a hearty flavorful soup that is packed full of veggies and rotisserie chicken in a rich and creamy red curry broth. It’s an easy, nutritious soup that tastes great served over rice or noodles.
The bold flavors in this Thai Chicken Curry Coconut Soup are all easy to come by. Besides red curry paste, coconut milk, rotisserie chicken, and leeks, you’ll just need a few basic veggies and pantry staples.
Thai Coconut Curry Chicken Soup
During the cold weather season, this Coconut Chicken Curry Soup is the absolute perfect dish to warm you right up. The creamy red curry and coconut broth is filled with veggies like carrots, onions, leeks, red peppers, and zucchini.
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I like to use rotisserie chicken because it’s super easy, but you can feel free to use diced chicken breast and cook it along with the vegetables. One of the best reasons to love this recipe is that it is also great for cleaning out the fridge. You can substitute any number of veggies or even use leftover chicken.
If you love curry flavor, you can also try our Creamy Curry Squash Soup. And if you’re wondering what to serve with this Chicken Soup, be sure to try our Asian Ginger Salad, some homemade breadsticks, or even some lettuce wraps on the side.
Chicken Coconut Curry Soup Ingredients
- Olive Oil – this is to cook the onions and leeks. You could also use avocado oil.
- Onion – you will need to finely chop either a white or yellow onion.
- Leeks – remove the outer layer before slicing thin.
- Salt – sea salt works great.
- Garlic – fresh minced garlic has the best flavor, but you can use jarred minced garlic in a pinch.
- Red Curry Paste – you can usually find this in small jars in the Asian food section at the grocery store. You can try making this recipe using green curry paste as well. They have different flavor profiles but are both delicious.
- Veggies – for this soup I used carrots, red peppers, and zucchini. You could also use yellow squash, green beans, snap peas, sweet potatoes, or another root vegetable.
- Diced Stewed Tomatoes – you’ll need one 14.5 ounce can of either diced or crushed stewed tomatoes.
- Chicken Broth – either chicken broth or stock will work. If you are planning to make this vegetarian you can substitute veggie broth.
- Rotisserie Chicken – using pre-cooked chicken makes this soup even easier. I like to cut the chicken into roughly 1” chunks before adding it. You could also add it shredded. If you have any leftover chicken, that would absolutely work as well.
- Coconut Milk – make sure to use full fat coconut milk for this soup.
- Cilantro – you can add this as a garnish just before serving.
How to Make Coconut Curry Chicken Soup
- Cook the onions, leeks, and garlic. Heat a large dutch oven or stockpot over medium high heat and add the olive oil. Once hot, add the chopped onion, sliced leeks, and salt. Saute on medium heat until soft and lightly golden brown – about 8 minutes. Add the minced garlic and saute for about 2, or until the garlic is transparent.
- Simmer the soup. Add the curry paste and stir until combined, then add the carrots, red pepper, zucchini, tomatoes, and chicken broth. Bring to a boil, then reduce the heat to a low simmer and cover with a lid. Let simmer for about 25-30 minutes, stirring occasionally, or until the veggies are tender.
- Add the chicken and coconut. Once the veggies are slightly tender, stir in the coconut milk and rotisserie chicken. Heat until simmering again.
- Serve. Remove from heat and allow the soup to cool for a few minutes before adding the cilantro and serving. Enjoy!
Easy Coconut Curry Soup Recipe Variations
If you love the flavors of coconut curry soup, here are a few ideas for easy recipe variations:
- Seafood Coconut Curry Soup: Replace the chicken with a mix of seafood such as shrimp or scallops. Just be sure to adjust cooking times accordingly to ensure seafood is cooked through.
- Vegetarian Coconut Curry Soup: Omit the chicken and add an assortment of vegetables such as bell peppers, mushrooms, carrots, and snap peas. If you’re looking for additional protein, try adding tofu or chickpeas.
- Pumpkin Coconut Curry Chicken Soup: In the fall, add pumpkin puree to the soup base for a creamy and slightly sweet variation. Pumpkin pairs beautifully with coconut milk and curry spices, creating a comforting and flavorful soup.
- Coconut Curry Chicken Noodle Soup: Add cooked rice noodles or vermicelli noodles (or even egg noodles) to the soup for a hearty and satisfying variation. Noodles soak up the flavorful broth and add a comforting element to the dish.
- Ginger Coconut Curry Chicken Soup: Add fresh ginger slices or grated ginger for a warm and spicy kick.
Frequently Asked Questions
Sure! You could replace the chicken with chickpeas and use vegetable broth instead.
If you want to make this soup in a slow cooker, you can just add everything besides the rotisserie chicken and cilantro and cook on high for 3-4 hours or low for 6-8 hours. About 30 minutes before it is finished, add the diced chicken to warm it through.
Yes! Rotisserie chicken makes this recipe easy, but you could also add diced chicken breast to simmer along with the veggies until the chicken is cooked.
Storing and Reheating Curry Thai Chicken Soup
- Refrigerator: store in an airtight container in the fridge for up to 3 days.
- Freezer: store cooled soup in freezer bags for up to 2 months. To thaw, transfer to the fridge overnight.
- To reheat: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
More Soup Recipes You’ll Love:
Thai Coconut Chicken Curry Soup Recipe
Ingredients
- 2 tablespoon olive oil, or avocado oil
- 1 cup onion, white or yellow, chopped small
- 1½ cups Leeks, sliced
- 2 teaspoons salt
- 1½ tablespoons garlic, minced
- 2 tablespoons Red Curry Paste
- 1½ cups carrots, peeled and sliced
- 1 large red pepper, diced into 1/2" chunks
- 1 medium Zucchini, diced into 1/2" chunks
- 1 14.5-oz can Diced Stewed Tomatoes, or crushed
- 1 quart chicken broth
- 1 pound Rotisserie Chicken , cut into 1" chunks
- 2 14-ounce cans Full Fat Coconut Milk
- 1 tablespoon cilantro, chopped
Instructions
- Heat a large dutch oven or stockpot over medium heat and add the olive oil. Once hot, add the chopped onion, sliced leeks, and salt. Saute on medium heat until soft and lightly golden brown – about 8 minutes.
- Add the minced garlic and saute for about 2, or until the garlic is transparent. Add the curry paste and stir until combined, then add the carrots, red pepper, zucchini, tomatoes, and chicken broth.
- Bring the mixture to a boil, then reduce the heat to a low simmer and cover with a lid. Let simmer for about 25-30 minutes, stirring occasionally, or until the veggies are tender.
- Once the veggies are slightly tender, add the rotisserie chicken and coconut milk. Stir and heat until simmering again.
- Remove from heat and allow the soup to cool for a few minutes before adding the cilantro and serving. Enjoy!
Nutrition
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This creamy Coconut Chicken Curry Soup is super easy to prepare and full of curry flavor. It’s made with a tomato, red curry, and coconut broth and is filled with veggies and chicken.
Categories:
Chicken, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Healthy, Nut-Free, Soups, Winter Recipes,
