Coconut Curry Soup

Inspired by Vietnamese pho, this coconut curry soup needs just 20 minutes of prep, making it ideal for a quick yet satisfying dinner that the whole family will love.

This hearty dish combines the richness of full-fat coconut milk with the heat of red curry paste, resulting in a delightful meal that’s equal parts invigorating and comforting. With added vegetables like shredded cabbage, carrots and bean sprouts, this soup is not only delicious but also packed with nutrients.

The best part? Thanks to the ingenious use of shredded rotisserie chicken, this soup is quick and easy to prepare even on the busiest of weeknights.

Ingredients for Coconut Curry Soup

• Coconut milk: Two cans of full-fat coconut milk create a creamy and luscious base for this coconut curry chicken soup.
• Red curry paste: Red curry paste provides the soup’s signature spicy kick and depth of flavor. Made from a blend of red chili peppers and aromatic ingredients like ginger, garlic and lemongrass, it’s a staple in many Thai recipes.
• Rice noodles: Thin rice noodles add a tender and chewy texture to this soup, making it a more filling and complete meal.
• Chicken broth: Two cans of chicken broth add a savory undertone to this coconut curry soup and help balance the richness of the full-fat coconut milk.
• Brown sugar: Brown sugar adds a touch of sweetness and offsets the spiciness of the red curry paste and the tanginess of the fish sauce.
• Fish sauce: Fish sauce contributes a savory, slightly funky umami flavor, adding complexity and a slight saltiness that complements the other ingredients. If you don’t have any on hand, swap it with equal parts soy sauce.
• Garlic salt: Garlic salt enhances the savory notes and adds a subtle garlic flavor to this recipe.
• Chicken: The use of shredded rotisserie chicken decreases the overall cooking time of this recipe. Chicken is also the soup’s main protein, making it filling and satisfying.
• Cabbage: Shredded cabbage provides a crunchy texture and helps offset the spice levels.
• Shredded carrots: In addition to adding sweetness and vibrant color to the soup, raw shredded carrots also help to balance the heat.
• Bean sprouts: Fresh bean sprouts offer a crisp, contrasting crunch that complements the creamy, rich broth of this coconut curry chicken soup.
• Basil and cilantro leaves: Garnish with fresh cilantro and basil leaves for a burst of freshness. Use Thai basil for a more authentic flavor.

Directions

Step 1: Boil the Coconut Milk

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In a Dutch oven, bring the coconut milk to a boil. Cook it uncovered for 10 to 12 minutes or until the liquid has reduced to 3 cups. Stir in the red curry paste until completely dissolved.

Editor’s Tip: Stir occasionally when reducing the coconut milk to prevent it from scorching on the bottom of the pan.

Step 2: Prepare the Noodles

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Prepare the thin rice noodles according to the package directions. Drain and set aside.

Editor’s Tip: To prevent the noodles from sticking together after cooking, rinse them under cold water.

Step 3: Combine the Ingredients

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Add the chicken broth, brown sugar, fish sauce and garlic salt to the curry mixture. Bring the pot back to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

Step 4: Add the Chicken

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Stir in the shredded rotisserie chicken and mix until heated.

Step 5: Serve the Soup

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Divide the drained noodles into six large soup bowls. Ladle the soup over the noodles and top each serving with shredded vegetables and fresh herbs.

Editor’s Tip: For an extra burst of flavor, squeeze fresh lime over the soup before serving.

Recipe Variations

• Make it vegetarian: Replace the shredded chicken with tofu and use vegetable broth instead of chicken broth to make this coconut curry soup for Meatless Monday.
• Amp up the spice: Top with sliced red chili peppers or a dash of hot sauce to increase the soup’s heat before serving.
• Include extra vegetables: Add shredded bell peppers, bok choy or mushrooms for added texture and nutrition.
• Make it nutty: Add two tablespoons of peanut butter for a decadent, nutty twist.

How to Store Coconut Curry Soup

Divide leftovers into smaller portions and store them in shallow airtight containers in the fridge for up to four days. Reheat the soup gently in a saucepan over medium heat or the microwave before serving.

Can you freeze coconut curry soup?

You can freeze this coconut chicken curry soup for up to three months. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the fridge before reheating.

Coconut Curry Soup Tips

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What type of coconut milk should you use to make coconut curry chicken soup?

Use full-fat canned coconut milk for a nice body to this coconut curry soup. Avoid boxed coconut milk if you can, as it’s often watered down and won’t create the broth’s necessary richness that this recipe requires.

Does this coconut curry soup use coconut milk or coconut cream?

Coconut cream and coconut milk are essentially the same—they’re both a blend of coconut meat and water. The main difference lies in their water content. Coconut cream contains less water, making it thicker and richer.

Coconut cream is often used in desserts and recipes that require an intense coconut flavor. This recipe uses coconut milk, a common ingredient in soups and curries, for its creamy texture and mild taste.

Can you use curry powder instead of red curry paste?

Substituting the red curry paste for curry powder would change the overall flavor, depth and color of this soup. Yellow curry powder is a blend of dried spices like cumin, turmeric, fenugreek and coriander. On the other hand, red curry paste contains fresh ingredients like red chilis, garlic, lemongrass and galangal, offering a more complex flavor than yellow curry powder’s milder, earthier taste.

What do you serve with coconut curry soup?

While this soup is a complete dish on its own, you can serve it with a pickled vegetable salad to make your meal bright and refreshing.