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–+ servings
A bowl of creamy Thai Coconut Chicken Soup with chicken, red peppers, mushrooms, and cilantro.

Thai Coconut Chicken Soup

This Thai Coconut Chicken Soup is a creamy and flavorful dish, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup sliced mushrooms
  • 1 cup chopped bell pepper any color
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 cup fresh cilantro chopped, for garnish
  • 1/2 cup fresh lime juice from 1-2 limes

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and coconut milk. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Add the sliced mushrooms and chopped bell pepper. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Stir in the fish sauce and sugar. Taste and adjust seasoning as needed.
  7. Remove from heat and stir in the fresh lime juice.
  8. Ladle the soup into bowls and garnish with fresh cilantro.

Notes

For a spicier soup, add more red curry paste. You can also add other vegetables like snap peas or bok choy.

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