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Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup is light, comforting and full of flavor. A soothing coconut and red curry soup loaded with chicken, vegetables and is served with scoop of thai jasmine rice and lime wedges.

Thai Coconut Curry Chicken Soup

It’s officially soup season!

I love this time of year because it’s all about crisp weather and cozy soups. Believe it or not, but there used to be a time when I was intimidated by making soups. If you’ve been here for a while you remember my slow cooker chicken noodle “soup” fiasco. *cringe* That recipe still haunts me.

However over the years, I’ve really come to love making soups. I think the soup section here has almost 50 recipes! And this thai coconut curry chicken soup is just too good not to share. It’s my go-to soup for when I need something soothing and light. The flavor is mellow but oh-so incredible.

Thai Coconut Curry Chicken Soup

And leftover reheat beautifully for days.

ingredients for Thai Coconut Curry Chicken Soup

To Make This Thai Coconut Curry Chicken Soup You Will Need:

  • olive oil
  • yellow onion
  • carrot
  • garlic
  • boneless skinless chicken thighs
  • kosher salt
  • zucchini and yellow squash
  • thai red curry paste
  • onion powder
  • garlic powder
  • unsalted chicken broth
  • unsweetened coconut milk
  • coconut cream
  • peas
  • cooked thai jasmine rice – for serving
  • green onion – for serving
  • cilantro – for serving

oil, onions and carrots in dutch oven

In a dutch oven, add 1 tablespoon extra light olive oil, 1 diced yellow onion and 1 carrot, halved and sliced (about 3/4 cup) with a pinch of kosher salt.

add garlic

Stir and cook 5 to 8 minutes until softened. Then add in 3 cloves minced fresh garlic, stir and cook 1 minute.

If you desire some ginger flavor:

Consider adding 1 tablespoon minced peeled fresh ginger.

diced chicken thigh meat

Next add in 1-1/2 pounds of diced boneless skinless chicken thighs. Continue stirring occasionally until fully cooked.

once cooked add zucchini and squash

Add in 1 yellow squash and 1 zucchini that has been trimmed, quartered and sliced – stir and cook 5 minutes.

onion and garlic pepper

Measure and add in 3 tablespoons thai red curry paste and stir that in with 1/2 teaspoon each garlic and onion powder.

broth, coconut milk and coconut cream

Lastly, pour in 4 cups unsalted chicken broth, 1 (15 ounce) can coconut milk (not light coconut milk) and 1/2 of a (15 ounce) can coconut cream.

stir and simmer 1 hour

Give that all a final stir and simmer, uncovered, over low heat for 1 hour.

add peas and season with salt

Finally add in 3/4 cup peas (frozen or thawed) and heat through.

ladle Thai Coconut Curry Chicken Soup

Taste and season with salt to your liking.

For me, since I use unsalted broth, it needed about 2 teaspoons. However if you’re using low-sodium broth instead, you will most likely need less.

Thai Coconut Curry Chicken Soup

Ladle soup into bowls, add a 1/4 cup scoop of cooked thai jasmine rice and garnish with sliced green onions, torn cilantro and a few lime wedges.

Prepare to fall in love.

Thai Coconut Curry Chicken Soup

Enjoy! And if you give this Thai Coconut Curry Chicken Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Thai Coconut Curry Chicken Soup

Prep Time 10 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 35 minutes


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium carrot, halved lengthwise and sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 and 1/4 pound boneless skinless chicken thighs, diced 1-inch
  • 1 medium zucchini, quartered and sliced
  • 1 medium yellow squashed, quartered and sliced
  • 3 tablespoons thai red curry paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 quart (4 cups) unsalted chicken broth
  • 1 (15 ounce) can coconut milk (full fat)
  • 1/2 of a (15 ounce) can coconut cream
  • 3/4 cup peas
  • 2 cups cooked thai jasmine rice, for serving
  • cilantro, for garnish
  • sliced green onions, for garnish
  • sambal or sriracha, for spice


  1. In a dutch oven, add olive oil, onion and carrot with a pinch of salt. Heat on medium to medium-low, stirring occasionally until tender. About 10 minutes.
  2. Add garlic, cook 1 minute.
  3. Next add in the diced chicken thighs, stir occasionally until cooked through.
  4. Add in the diced zucchini and yellow squash, stir and cook 5 minutes.
  5. Stir in the curry paste, garlic and onion powder.
  6. Pour in broth, coconut milk and coconut cream. Simmer, uncovered over medium-low heat for 1 hour.
  7. Stir in peas and season with salt to taste.
  8. Ladle soup in bowls and garnish with 1/4 cup scoop of thai jamine rice, green onions and cilantro.
  9. Add a little sambal oelek or sriracha for some spice.

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Nutrition Information:



Serving Size:

Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 417mgCarbohydrates: 27gFiber: 3gSugar: 4gProtein: 9g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

This post may contain affiliate links.


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