Thai Coconut Chicken Soup

This Thai coconut curry chicken soup is hearty, spicy, and refreshing. Inspired by Tom Kha soup, it’s packed with healthy proteins and vegetables, and only takes about 40 minutes to make.

Course Soup

Cuisine Asian

Keyword coconut curry chicken, coconut curry chicken soup, thai chicken soup, thai soup recipes, tom kha soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 527kcal

Ingredients

2 tablespoons olive oil
2 large chicken breasts , cut into bite sized pieces
2/3 cup finely chopped green onions
2- inch piece of fresh grated ginger
3 tablespoons Thai red curry paste
2 (15oz) cans unsweetened coconut milk (I like 1 full fat, 1 lite)
2 cups chicken broth (+ more as needed)
1 cup mushrooms , thinly sliced
2 cups lacinato/flat kale , sliced into thin strips
2 - 3 tablespoons fish sauce (depending on taste)
1/4 + teaspoon cayenne pepper
Salt & pepper to taste
Lime, cilantro & sliced red chili to garnish

Instructions

Heat the oil in a large pot. Add the chicken, green onions, ginger, and curry paste and sauté for 1 - 2 minutes until fragrant.
Add the coconut milk and broth and bring the mixture to a boil.
Turn down to a simmer and add the rest of your ingredients, except the kale (this goes in at the very end, just before serving). Cover and let this cook until the chicken is cooked through, about 20 minutes.
Remove the lid and add your kale, letting it steam and get tender in the broth, for about 1 minute.
If desired, shred some of the pieces of chicken with a fork, then remove from heat and serve. Top with your choice of garnish – I like lime, cilantro and sliced red chilis.

Notes

Nutrition note: The numbers above are calculated with all full-fat coconut milk. If you use a can of lite coconut milk, the nutrition facts will differ.

Nutrition