Coconut Curry Chicken Soup

wholesome delicious soup
Wholesome delicious soup
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3 tbsp Red Thai curry paste
2 (14 oz) cans Coconut milk
1 cup Chicken stock
1 tsp Fish sauce
1 Red bell pepper sliced into 2-inch strips
1 cup Snow peas
1 cup Frozen peas
2 bundles Thai bean glass sheet noodles
2 cups Chicken cooked and shredded
1/2 cup Scallions sliced, for garnish
1 Green chili sliced, for garnish (optional)
Lime juice of 1 lime
Coarse salt to taste

Nutritional information


Coconut Curry Chicken Soup


This Coconut Curry Chicken Soup is a delicious way to use up leftover cooked chicken. I don’t think I’ve ever loved a soup more. I really love Thai flavors and this soup has it all – the Thai curry paste (of course!) but also the fish sauce and the lime juice. Lime is one of the cornerstones of Thai cooking and lime juice is present in so many Thai recipes. In this soup, lime juice gives a sharp, sour and zesty flavor that I just love and I’m sure you will too!

This soup couldn’t be easier to whip up – I simply cook off curry paste with some coconut milk. I use a store-bought paste but you can make your own if you have time. Then I make the soup base with more coconut milk, chicken stock and fish sauce. I follow this by adding veggies like snow peas, red pepper and frozen peas but you could add different veggies if you prefer. I love simplicity in the kitchen and this recipe is it – it’s super quick and all the magic happens in one pot so less wash-up too!

To make the Coconut Curry Chicken Soup, you will need the following ingredients:

Ingridiens for Coconut Curry Chicken Soup

So, how do you make Coconut Curry Chicken Soup?

Steps to make Coconut Curry Chicken Soup


Cook the curry paste


Place the curry paste and ¼ cup of coconut milk in a large pot and whisk it until smooth while cooking it over a medium-high heat.


Stir in coconut milk, chicken stock and fish sauce


Stir in the remaining coconut milk, chicken stock and fish sauce.


Add the vegetables, noodles and chicken


Add the red bell pepper, snow peas, peas, sheet noodles and chicken and season with salt to taste.


Boil and simmer


Once the soup has come to a boil, turn the heat down and simmer on medium for around 10 minutes or until the noodles have softened.


Squeeze in some lime


Add the juice of half the lime. Stir and taste. Adjust the lime and seasoning if necessary.



Serve the soup in large bowls with a chili pepper and scallion garnish.

This Coconut Curry Chicken Soup makes a slurp-tastic lunch or dinner! It is healthy, hearty and very filling. Try it soon and come back to leave a review.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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