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4.50 from 2 votes

Thai Chicken Curry Coconut Soup

A rich thai red curry and coconut broth, fresh bell peppers, matchstick carrots, flavorful chicken, and a cilantro garnish. This Thai Chicken Curry and Coconut Soup is so flavor packed and delicious you will be scraping the bottom of your bowl.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: Thai
Keyword: chicken curry, coconut, soup, thai chicken, veggies
Servings: 6
Calories: 474kcal
Author: Rachael


  • 32 ounces chicken stock
  • 27 ounces unsweetened full fat, coconut milk
  • 1 Tbs fish sauce
  • 2 Tbs red curry paste
  • 1/4 cup oyster sauce
  • 1 Tbs lime juice
  • 1 good squirt of sriracha 1/2 tsp, adjust according to preference
  • 1 Tbs ginger paste buy it in the produce section of most grocery stores, but the fresh herbs
  • 1 red bell pepper thinly sliced
  • 1 cup matchstick carrots
  • 1 lb boneless skinless chicken breast
  • Cilantro for garnish
  • Lime wedges for garnish


  • Combine chicken stock and coconut milk in a large pot and turn on to medium heat.
  • Add in fish sauce, curry paste, oyster sauce, lime juice, sriracha, and ginger paste.
  • Bring to a simmer
  • Add in sliced peppers, carrots, and chicken breast, and turn up to a medium-high heat
  • Bring to a boil
  • Let boil 4-5 minutes, turn back down to medium
  • Let simmer 30 minutes until flavors meld and chicken is cooked through
  • Garnish with cilantro and fresh lime


Calories: 474kcal | Carbohydrates: 84g | Protein: 46g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 800mg | Potassium: 2504mg | Fiber: 43g | Sugar: 6g | Vitamin A: 4970IU | Vitamin C: 28.1mg | Calcium: 189mg | Iron: 18.7mg