Thai Chicken Coconut Curry Soup



I adore the flavors of Thai food. This soup is very easy and really packs a punch of flavor!
When my husband saw me make this the first time he was very skeptical and he loved it.


★★★★★ 3 votes

15 Min
30 Min


  • 1 lb
    boneless, skinless chicken thighs
  • 1, 14oz can(s)
    coconut milk
  • 8 oz
    mushrooms, sliced
  • 2
    lemongrass stalks
  • 2 c
    chicken broth
  • 1/2 c
    thai basil or cilantro
  • 1 1/2 Tbsp
    red thai curry paste
  • ·
    fresh lime juice, to taste
  • ·
    salt and pepper, to taste
  • 2 Tbsp
    vegetable oil

How to Make Thai Chicken Coconut Curry Soup


  1. Start by prepping your ingredients.
    Dice chicken into large-ish bite sized pieces.
    Clean and slice mushrooms
    Chop cilantro or basil
    Cut ends of lemon off and with the BACK of your knife bruise the stalks by whacking them several times up and down the stalk.
  2. In a dutch oven or large pot add the oil. Saute the mushrooms until they begin to brown, add the chicken and cook until the chicken is no longer pink.
  3. Add in the broth and curry paste, stir.
    Bring to a boil and immediately reduce to a low simmer.
    Add the coconut milk.
    Simmer on low for at least 30 minutes, but as with all soups, the longer it cooks, the more intense the flavor.
  4. Just before serving, remove the lemongrass stalks.
    Add salt and pepper to taste.
    Add a squeeze or two of fresh lime juice to taste. Don't overdo the lime.
    Ladle into bowl and top with Thai basil or cilantro.

Printable Recipe Card

About Thai Chicken Coconut Curry Soup

Course/Dish: Chicken Soups, Other Soups
Regional Style: Asian
Hashtags: #easy, #thai, #flavorful

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