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Creamy Spicy Thai Coconut Chicken Soup

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A creamy, spicy Thai coconut chicken soup with bright lime and tender chicken, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) chicken broth, homemade or low-sodium store-bought
  • 2 fresh limes, juiced
  • 2 tablespoons red curry paste (adjust to heat preference)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 cup sliced mushrooms (shiitake or button)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans
  • A handful of chopped cilantro and Thai basil leaves (optional)
  • 2 stalks green onions, thinly sliced
  • 1–2 Thai bird’s eye chilies, thinly sliced (optional)

Instructions

  1. Slice the chicken breasts thinly against the grain (about 1/4 inch thick). Mince garlic, grate ginger, slice vegetables, and juice limes; set aside.
  2. Heat 1 tablespoon of oil over medium heat in a large saucepan or stockpot. Add garlic and ginger, stirring for about 1 minute until fragrant without browning.
  3. Stir in 2 tablespoons of red curry paste and cook for 1-2 minutes to bloom the spices, stirring constantly.
  4. Slowly add the coconut milk and chicken broth, stirring gently to combine. Bring to a gentle simmer over medium heat.
  5. Add fish sauce and brown sugar. Taste and adjust seasoning as needed.
  6. Add sliced chicken, mushrooms, bell pepper, and snap peas. Simmer gently for 7-10 minutes until chicken is cooked through and vegetables are tender but crisp.
  7. Remove from heat. Stir in fresh lime juice and chopped cilantro and Thai basil if using.
  8. Ladle soup into bowls and garnish with sliced green onions and optional Thai chilies. Serve warm.

Notes

Use a gentle simmer to prevent coconut milk from curdling. Add lime juice at the end to preserve fresh flavor. Thinly sliced chicken cooks quickly and stays tender. Frozen vegetables can be used in a pinch but fresh is preferred. Adjust spice level by varying red curry paste and chilies. For a vegetarian version, substitute chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.

Nutrition

Keywords: Thai soup, coconut chicken soup, spicy soup, creamy soup, quick dinner, weeknight meal, lime soup, red curry soup

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