Coconut Chicken Curry Soup
- By Amy Dong
- Updated Jan. 19, 2026
This coconut chicken curry soup is one of my favorite ways to warm up on a chilly evening. It just so happens to be healthy, dairy-free, gluten-free, and big on flavor.
In This Article
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Key Recipe Ingredients
- Red Curry Paste – Brings bold, fragrant spice and color to the broth. Found in the ethnic aisle; adjust the amount for more or less heat.
- Yellow Curry Powder – Adds warmth and a subtle earthiness that balances the red curry paste.
- Ground Turmeric – Gives the soup its golden hue and a mild, peppery flavor.
- Chicken Broth – Forms the main body of the soup, adding savory depth. Low-sodium broth works well if you want more control over saltiness.
- Unsweetened Coconut Milk – Creates a creamy, rich broth with a touch of natural sweetness. Use canned coconut milk, not the carton kind.
- Cooked Chicken Breast – Shredded chicken adds protein and heartiness. I like using rotisserie chicken for convenience.
- Sugar – Balances the savory and spicy flavors, giving the broth a smooth, rounded taste.
- Asian Fish Sauce – Adds umami depth and saltiness. Soy sauce can be used as a substitute if needed.
- Snow Peas – Add crisp texture and a pop of green freshness.
- Fresh Spinach Leaves – Wilt quickly in the hot broth and add color and nutrients.
- Wide-Cut Rice Noodles – These chewy noodles soak up the flavorful broth. Pad Thai noodles or any wide rice noodles work well and are naturally gluten-free.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Protein Options: I usually use shredded rotisserie chicken, but you can swap in shrimp, tofu, or thinly sliced beef. Leftover turkey works great too.
- Veggie Swaps: Try adding bell peppers, mushrooms, or baby bok choy if you have them. Broccoli florets or snap peas also fit right in.
- Noodle Choices: I like wide rice noodles for their chewy texture, but you can use thin rice noodles, soba, or even spaghetti if that’s what’s in your pantry.
Step-By-Step Recipe Instructions
- Sauté the onion, garlic, curry paste, and spices in olive oil for 1 minute. This blooms the spices and builds a flavorful base.
- Add the chicken broth and bring to a boil, then stir in coconut milk and simmer 5 minutes. This creates a rich, aromatic broth.
- Add shredded chicken, green onions, sugar, and fish sauce. Simmer for 2 more minutes to warm through and deepen flavor.
- Season the soup with salt and pepper to taste, then cover and keep warm while preparing the noodles and veggies.
- In a separate pot of salted boiling water, cook snow peas for 30 seconds, then add spinach and cook just until wilted. This keeps the vegetables crisp and bright.
- Remove veggies with a slotted spoon and place in a large bowl to prevent overcooking.
- In the same pot of hot water, cook the rice noodles until tender but still chewy. Drain and toss them with the cooked veggies.
- Divide the noodle and veggie mixture between bowls, then ladle the hot coconut curry soup over the top. Serve immediately for the best flavor and texture.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Cook the Chicken Ahead: I like to shred the chicken the night before and keep it chilled until I’m ready to add it to the soup. This makes dinner prep much faster.
- Prep the Broth Early: You can make the coconut curry broth up to two days in advance. Let it cool completely, then store it in an airtight container in the fridge. Reheat gently on the stove before adding the chicken and cooked noodles.
What To Serve with Coconut Chicken Curry Soup
Side Dishes
- This Coconut Chicken Curry Soup pairs beautifully with a simple bowl of Coconut Rice or fluffy Instant Pot Jasmine Rice. The mild, fragrant rice soaks up the flavorful broth perfectly.
- For something crisp and refreshing on the side, we love serving it with Asian Cucumber Salad or a colorful Crunchy Thai Salad. Both add a cool contrast to the warm, creamy soup.
Other Thai Favorites
- If you’re planning a Thai-inspired dinner spread, this soup fits right in with Thai Basil Chicken or an Easy Pad Thai Recipe. They share the same bright, savory flavors and make a satisfying meal together.
- For another cozy curry dish, try Thai Chicken Curry. It has that same coconut richness and pairs wonderfully with the soup for a comforting, flavor-packed dinner.
Coconut Curry Chicken Soup
This Coconut Curry Chicken Soup is hearty and healthy. It's light, full of great ingredients, and most importantly – delicious! Once you've gathered all your ingredients, this soup comes together easily and quickly.
Ingredients
- 2 tablespoons olive oil
- ½ large onion, thinly sliced
- 2 teaspoons red curry paste, found in ethnic aisle of grocery stores
- 1 ½ teaspoons yellow curry powder
- ½ teaspoon ground tumeric
- ½ teaspoon ground coriander
- 2 cloves garlic, minced
- 6 cups chicken broth, regular
- 13.5 ounces unsweetened coconut milk , from can, found in ethnic section of grocery stores
- 1 pound cooked chicken breast, shredded (I use rotisserie for ease)
- ½ cup green onions, chopped
- 2 tablespoons sugar
- 2 tablespoons Asian fish sauce, Asian aisle of major grocery stores
- table salt and freshly ground black pepper, to taste
- ½ pound snow peas, ends trimmed
- 3 cups fresh spinach leaves
- 5 ¾ ounces dry rice noodles, wide-cut, or Pad Thai noodles
Instructions
- In a large heavy pot, heat olive oil over medium heat. Add onion, red curry paste, yellow curry powder, tumeric, coriander, and garlic. Sauté for 1 minute, stirring constantly.
- Add chicken broth and bring to a boil. Add coconut milk, reduce to a simmer for 5 minutes.
- Add chicken, green onions, sugar, and fish sauce, and simmer 2 minutes. Add salt and pepper to taste. Cover and keep warm.
- Fill a large saucepan with water; sprinkle generously with table salt. Bring to a boil.
- Add peas and cook for 30 seconds. Add spinach and cook just until wilted. Remove vegetables with a slotted spoon and transfer to a large bowl.
- Add rice noodles to the pan of water and cook according to package instructions until noodles are chewy yet tender. Drain noodles and mix well with veggies in bowl.
- Divide noodle/veg mixture into serving bowls. Pour chicken soup mixture over the noodles in each bowl. Serve immediately.
Notes
- Use canned unsweetened coconut milk for the best texture and flavor. The carton version is thinner and won’t give the broth the same creamy consistency.
- Sauté the curry paste and spices briefly before adding liquid. This step helps release their aroma and deepens the flavor of the soup.
- Keep the heat moderate when simmering the coconut milk to prevent it from separating. A gentle simmer keeps the broth smooth and rich.
- Cook the noodles separately and add them to each bowl right before serving. This keeps them from soaking up too much broth and getting mushy.
- Don’t overcook the snow peas or spinach. A quick blanch keeps them crisp and bright green.
- Taste the broth before serving and adjust the seasoning. A splash of fish sauce or a squeeze of lime can balance the flavors perfectly.
- Use rotisserie chicken for convenience. It adds great flavor and cuts down on prep time.
- For extra freshness, garnish with chopped cilantro, sliced green onions, or a few chili flakes.
- Store leftover broth and noodles in separate containers. Reheat the broth gently and add noodles just before serving for the best texture.
- If you like a thicker soup, simmer the broth a few extra minutes before adding the chicken and vegetables. It will reduce slightly and intensify the flavor.
- This recipe is part of our Healthy Takeout Recipes Collection.
- This soup pairs well with Coconut Rice or a fresh Asian Cucumber Salad for a fresh and balanced meal.
Nutrition (per serving)
Calories: 521kcal | Carbohydrates: 51.4g | Protein: 33.5g | Fat: 21.3g | Saturated Fat: 12.9g | Cholesterol: 60.1mg | Sodium: 1557.4mg | Fiber: 11.5g | Sugar: 6.9g
Amy’s Notes
I make this Coconut Chicken Curry Soup whenever I want a cozy and flavorful soup for my family. Here’s what makes it special:
- Creamy, Flavorful Broth: The coconut milk gives this soup a silky texture and mellow sweetness that balances the curry perfectly. It’s the same kind of rich, comforting flavor I love in our Chicken Stew with Sweet Potatoes.
- Warm Curry Spice: A mix of red curry paste, yellow curry powder, and turmeric brings depth and warmth without being too spicy.
- Quick and Easy: Using rotisserie chicken keeps things simple, so dinner comes together fast.
- Fresh and Bright: Snow peas and spinach add a crisp, fresh bite that balances the creamy broth.
- Noodle Comfort: The wide rice noodles soak up all that flavorful broth and give the soup a hearty, slurpable texture. It’s the same kind of comfort I get from a bowl of Thai Chicken Curry, but in a lighter, soupier form.
Frequently Asked Questions
Can I make this soup less spicy?
Absolutely. Start with half the amount of red curry paste and taste as you go. You can always add more later if you want a little extra heat.
What kind of coconut milk should I use?
Use canned unsweetened coconut milk for the best texture and flavor. The carton version is thinner and won’t give the broth the same creamy consistency.
How can I keep the noodles from getting too soft?
Cook the noodles separately and add them to each bowl just before serving. This keeps them from soaking up too much broth and turning mushy.
How long does it keep?
Store leftovers in separate airtight containers for the broth and noodles. The soup keeps in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the noodles if needed.
More to Cook and Eat
- Red Thai Curry Mussels – This Red Thai Curry Mussels are big on flavor, yet light and healthy. It’s the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy and quick.
- Chickpea Curry – This 30-Minute Chickpea Curry is a saucy, cozy, and full-of-flavor recipe that’s perfect for meal prep. Serve over rice or with naan bread.
- Curry Butternut Squash Soup – This curry butternut squash soup is my idea of autumn in a bowl. It’s rich, smooth, and layered with just the right amount of spice.
- Peanut Soba Noodles with Chicken – I whip up these peanut soba noodles with chicken when I need a no-fuss meal that my whole family loves. The flavors are bold, textures crisp and creamy.