Chicken Curry Thai Soup

This 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.


– Olive Oil – Onion – Leeks – Garlic – Red Curry Paste

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 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 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, stir in the coconut milk and rotisserie chicken. Heat until simmering again.


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