Thai Coconut Curry Soup

This Thai Coconut Curry Soup recipe offers a vibrant and aromatic dish that combines the rich flavors of coconut milk, green Thai curry paste, and a medley of vegetables with tender strips of chicken. Perfect for warming up on a chilly evening or as a satisfying meal any time, this soup brings together savory and slightly sweet notes with a hint of spice from red chili peppers.

The addition of heavy cream adds a creamy texture that enhances the richness of the broth, making it a comforting and hearty bowlful. Serve this soup alongside rice for a complete meal that promises to delight with every spoonful of its exotic flavors.

Thai Coconut Curry Soup


3-4 chicken thighs sliced into strips

1 1/2 red peppers sliced into strips

1/4 red onion diced small

3 garlic cloves minced

1/2 cup frozen green beans (you can use fresh. I just didn’t have any)

1 can coconut milk

1/2 cup chicken stock

1/2 cup heavy cream (not traditional, I know)

1 tablespoon honey

3 tablespoons green Thai curry paste

2 red chili peppers seeded and finely minced

1 teaspoon soy sauce

Salt and pepper to taste


Heat a little oil in the bottom of a pot. Add diced chicken with salt and pepper. Brown a little but don’t cook though. Remove to a plate.

Add a little more oil, if needed, and add the onion, red pepper, chili, and garlic. Sauté until softened and fragrant. Add the chicken back in.

Add the green curry paste and let coat the chicken and veggies. Cook in the pot for about 2-3 mins.

Add the chicken broth and let simmer until reduced by half. Add the coconut milk and simmer to combine. Add honey and soy sauce. Let simmer.

Near the end of cooking, add the heavy cream and the green beans. Cook another 5 mins until the beans are warmed through and soft and the cream has thickened.

Taste for seasoning (it may need more honey if it tastes too sour). Adjust as needed. Add water 1/4 cup at a time if it gets too thick!

Add Thai basil if you have it and serve alongside rice.


Preparation is Key: Ensure all your ingredients are prepped and ready before you start cooking. This includes slicing the chicken, chopping vegetables, and measuring out sauces and spices.

Adjust Spice Levels: Thai curry paste and red chili peppers provide heat. Adjust the amount according to your spice tolerance. You can start with less and add more gradually to achieve your desired level of spiciness.

Balance Flavors: Taste as you go and adjust the seasoning. If the soup tastes too sour from the coconut milk, add a bit more honey to balance it out. Similarly, adjust salt, pepper, and soy sauce to enhance flavors without overpowering.

Simmering for Flavor: Allow the soup to simmer after adding each component (chicken stock, coconut milk, etc.) to let the flavors meld together. This also helps develop a richer and more complex broth.

Texture of Vegetables: Be mindful of the texture of vegetables. Green beans should be cooked until just tender but still crisp to maintain their freshness and crunch in the soup.

Use Fresh Ingredients: While frozen green beans can be used, fresh ingredients like garlic, onion, and peppers will enhance the overall flavor profile of the soup.

Add Cream Last: Add the heavy cream towards the end of cooking to prevent curdling and ensure a smooth, creamy consistency.

Garnish with Thai Basil: If available, garnish the soup with fresh Thai basil before serving. It adds a refreshing herbal note that complements the spices and coconut flavors.

Serve with Rice: Thai Coconut Curry Soup pairs wonderfully with steamed jasmine rice. Serve the soup over rice or on the side for a complete meal.

Storage and Reheating: Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat to preserve flavors and texture.

Nutrition Information:


Calories: 450 calories | Protein: 20g | Fat: 30g | Saturated Fat: 20g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Carbohydrates: 15g | Dietary Fiber: 2g | Sugars: 8g | Cholesterol: 120mg | Sodium: 500mg

Frequently Asked Questions:

Can I use a different protein instead of chicken thighs?

Yes, you can substitute chicken thighs with other proteins like chicken breast, shrimp, tofu, or even a mix of vegetables to suit your preferences or dietary restrictions.

Is heavy cream necessary, and can I use a lighter alternative?

Heavy cream adds richness to the soup, but if you prefer a lighter version, you can use coconut cream or evaporated milk as alternatives.

Adjust quantities based on your taste and dietary preferences.

What brand of green Thai curry paste is recommended?

The choice of curry paste can depend on personal preference and spice tolerance.

Popular brands like Maesri, Thai Kitchen, or homemade versions work well.

Adjust the quantity based on your desired spice level.

How spicy is the soup with the addition of red chili peppers?

The spiciness can vary based on personal tolerance.

Adjust the quantity of red chili peppers or omit them entirely if you prefer a milder flavor.

You can always add more chili if you like it hotter.

Can I make the soup ahead of time?

Yes, you can prepare the soup in advance.

However, consider adding the cream and green beans just before serving to maintain their texture.

Reheat gently to avoid overcooking.

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