Thai Coconut Curry Chicken Soup at Home

It’s officially soup season!

Worth keeping this time of year because it’s all about crisp weather and fireside soups. Believe it or not, but there used to be a time when I was intimidated by making soups. If you’ve been here for a while you remember my slow cooker chicken noodle “soup” fiasco. *cringe* That recipe still haunts me.

However over the years, I’ve genuinely come to love making soups. I think the soup section here has almost 50 recipes! And this thai coconut curry chicken soup is only too good not to share. It’s my go-to soup for when I need something soothing and light. The flavor is mellow but oh-so notable.

And leftover reheat beautifully for days.

For this Thai Coconut Curry Chicken Soup Set out:

• olive oil
• yellow onion
• carrot
• garlic
• boneless skinless chicken thighs
• kosher salt
• zucchini and yellow squash
• thai red curry paste
• onion powder
• garlic powder
• unsalted chicken broth
• unsweetened coconut milk
• coconut cream
• peas
• cooked thai jasmine rice – for serving
• green onion – for serving
• cilantro – for serving

In a dutch oven, add 1 tablespoon extra light olive oil, 1 diced yellow onion and 1 carrot, halved and sliced (about 3/4 cup) with a pinch of kosher salt.

Stir and cook 5 to 8 minutes until softened. Then add in 3 cloves minced fresh garlic, stir and cook 1 minute.

Consider adding 1 tablespoon minced peeled fresh ginger.

Next add in 1-1/2 pounds of diced boneless skinless chicken thighs. Continue stirring occasionally until fully cooked.

Add in 1 yellow squash and 1 zucchini that has been trimmed, quartered and sliced – stir and cook 5 minutes.

Measure and add in 3 tablespoons thai red curry paste and stir that in with 1/2 teaspoon each garlic and onion powder.

Lastly, pour in 4 cups unsalted chicken broth, 1 (15 ounce) can coconut milk (not light coconut milk) and 1/2 of a (15 ounce) can coconut cream.

Give that all a final stir and simmer, uncovered, over low heat for 1 hour.

Finally add in 3/4 cup peas (frozen or thawed) and heat through.

For me, since I use unsalted broth, it needed about 2 teaspoons. However if you’re using low-sodium broth instead, you will most likely need less.

Ladle soup into bowls, add a 1/4 cup scoop of cooked thai jasmine rice and garnish with sliced green onions, torn cilantro and a few lime wedges.

Prepare to fall in love.

Enjoy! And if you give this Thai Coconut Curry Chicken Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!