Thai Curry Coconut Chicken Soup

Prep Time
Cook Time
Ready In

Recipe: #38126

January 22, 2022

"Really rich and delicious! But also lower fat."

Original is 6 servings


  • Serving Size: 1 (510.3 g)
  • Calories 306.5
  • Total Fat - 16.1 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 207.2 mg
  • Sodium - 1237.1 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 3.9 g
  • Sugars - 13.8 g
  • Protein - 21.7 g
  • Calcium - 231.6 mg
  • Iron - 4.5 mg
  • Vitamin C - 41.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.

Step 2

Add chicken broth, coconut milk, evaporated milk, fish sauce, brown sugar, red pepper flakes, and chicken. Stir to combine and cook on low for 20 minutes to meld flavors.

Step 3

Before serving, stir in lime juice, green onions, and cilantro. Season with freshly cracked black pepper, to taste. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.

Step 4

Step 5

*If you can't find yellow curry paste, just take 1 teaspoon of yellow curry powder per tablespoon of yellow curry paste called for in recipe, mix with enough olive oil to make a thick paste.


No special items needed.

1 Reviews


Great soup!! Catching up on my reviews so about ready for a repeat. We love soup and we love Asian food so no surprise this was so enjoyed. I didn't have Yellow Curry Paste on hand so used the alternate, nor did I have evaporated milk used half and half which worked worked well for me. We loved it, added to my Soup Cookbook. It's a keeper!


review by:
(16 Oct 2022)

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