Curry Chicken Coconut Soup

Name: Curry Chicken Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, diced; 1 can (14 oz) coconut milk; 2 cups chicken broth; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 tablespoon fish sauce; 1 cup bell peppers, sliced; 1 cup spinach leaves; Juice of 1 lime; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: International Taste Journey

I love making Curry Chicken Coconut Soup because it's a comforting blend of flavors that warms the soul. The combination of curry, coconut milk, and tender chicken creates a deliciously rich broth that feels both hearty and light at the same time. With just a few simple ingredients, I can whip up a dish that not only satisfies hunger but also provides a taste of the tropics right in my kitchen. This soup is a family favorite and perfect for cozy evenings.

Created by

Noah

Last updated on 2026-01-20T12:33:27.771Z

When I first made this soup, I experimented with various spices and vegetables to find the perfect combination that would make it uniquely ours. After a few tries, I discovered that using fresh ginger and lime leaves elevated the flavors incredibly well, giving it a fresh kick alongside the creamy coconut. Every spoonful feels like a warm hug.

What I love about this recipe is its versatility. On busy nights, I can add leftover vegetables or switch out the chicken for shrimp, making it a great go-to meal. Just keep an eye on the cooking times, and enjoy the incredible aroma filling your kitchen!

Why You Will Love This Recipe
A perfect harmony of spices and creamy coconut milk
Quick to prepare yet packed with flavor
Great for warming up on a cold day or serving at a gathering

The Role of Coconut Milk

Coconut milk is the star ingredient in this soup, offering a rich creaminess that balances the bold flavors of the curry. When selecting coconut milk, look for full-fat varieties for the richest taste and texture. The creaminess not only enhances the mouthfeel but also helps mellow out the spiciness of the curry powder. If you're looking for a lighter option, you can use light coconut milk, but the flavor will be less pronounced.

During cooking, the coconut milk will meld with the broth, creating a luscious sauce that coats every ingredient. For the best results, stir the soup occasionally to prevent the milk from curdling and ensure it heats evenly—aim for a gentle simmer rather than a rolling boil to maintain that smooth texture.

Choosing Your Chicken Wisely

Using boneless, skinless chicken breast is ideal for this soup, as it cooks quickly and absorbs the flavors beautifully. If you prefer a richer taste, boneless thighs can be substituted; they offer more moisture and a deeper flavor profile. Slice the chicken into bite-sized pieces to promote even cooking, ensuring they reach a safe internal temperature of 165°F.

If you're in a hurry, pre-cooked or rotisserie chicken can be incorporated instead. Just add it once the coconut milk and broth begin to simmer, allowing it to warm through without overcooking, which keeps it tender and flavorful.

Make Ahead and Storage Tips

This Curry Chicken Coconut Soup is perfect for meal prep. You can prepare the soup up to three days in advance and store it in an airtight container in the refrigerator. The flavors will actually deepen and improve as it sits. Just reheat gently on the stove over medium heat, stirring occasionally to avoid any separation of the coconut milk.

If you want to freeze the soup, let it cool completely before transferring to freezer-safe bags or containers. It can hold up to three months in the freezer. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove. Keep in mind that fresh spinach may wilt, so consider adding it during the reheating process for the best texture.

Ingredients

Gather these ingredients before you start cooking:

Main Ingredients

1 lb chicken breast, diced
1 can (14 oz) coconut milk
2 cups chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 tablespoon fish sauce
1 cup bell peppers, sliced
1 cup spinach leaves
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro for garnish

Make sure to have everything prepped and ready for the cooking process!

Instructions

Follow these steps to create your delicious Curry Chicken Coconut Soup:

Sauté Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and ginger, and sauté for an additional minute until fragrant.

Cook Chicken

Add the diced chicken to the pot and cook until it's browned on all sides, around 5–7 minutes. Sprinkle in the curry powder and mix well to coat the chicken.

Add Liquids

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Add Vegetables

Stir in the sliced bell peppers and cook for another 5 minutes, then add the spinach and let it wilt. Finally, season with fish sauce, lime juice, salt, and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your delectable Curry Chicken Coconut Soup!

Make sure to serve it hot for the best experience!

Pro Tips

For an extra kick, add some sliced chili peppers while cooking. Adjust the thickness of the soup by adding more broth or coconut milk according to your preference.

Variations on the Recipe

While the classic version of this soup is delightful, you can play around with different proteins and vegetables to suit your taste. Consider swapping the chicken for shrimp or tofu for a vegetarian option. Remember to adjust the cooking time slightly; shrimp should be cooked until pink and opaque, while tofu can be added directly before serving to warm through.

For a burst of additional flavor, try incorporating ingredients like lime leaves, lemongrass, or a splash of soy sauce. These can provide extra depth beyond the initial curry flavor and lend an authentic Southeast Asian flair to the dish.

Serving Suggestions

This soup is a wonderful stand-alone dish, but serving it alongside steamed jasmine rice or a side of crusty bread can elevate the meal. The rice can soak up the delicious broth, making for a hearty combination. For an added crunch, pair the soup with a light salad made from cucumber and carrots dressed in a tangy vinaigrette.

As a final touch, sprinkle additional lime juice over the bowls before serving. It adds a zesty brightness that will enhance the flavors and invigorate the palate, making each bite feel refreshing.

Troubleshooting Common Issues

If you find your soup is too thick, you can always thin it out with extra chicken broth or water until you reach your desired consistency. Conversely, if it is too thin, let it simmer gently for a few more minutes without a lid to allow some liquid to evaporate, thickening the broth. This technique preserves the flavors while adjusting the texture.

Keep an eye on the heat level when cooking the chicken and aromatics; if the onions or garlic start to brown too quickly, reduce the heat to medium-low. Browning can lead to bitterness in the final dish, while cooking at a stable temperature ensures all the flavors meld together beautifully.

Questions About Recipes

→ Can I make this soup vegetarian?

Yes, you can replace the chicken with tofu and use vegetable broth instead of chicken broth to keep it vegetarian.

→ How long will this soup last in the fridge?

The soup can be stored in the fridge for up to 3 days in an airtight container.

→ Can I freeze Curry Chicken Coconut Soup?

Absolutely! Just make sure to freeze it in portioned containers and consume within 2-3 months for the best quality.

→ What can I serve with this soup?

This soup pairs well with crusty bread, rice, or even over noodles for a complete meal.