A hearty homemade coconut curry chicken soup that’s perfect for a chilly fall day. Mildly spiced with full-on flavour!

Isn’t there something comforting about soup simmering on the stove on a chilly fall day? Yesterday I made one of our family favourites, and the timing couldn’t have been more perfect with our first flakes of snow to hit the ground this season.

As I look outside my office window right now, heavy winds are blowing snow straight sideways as it comes down. I don’t think I’m ever prepared for the return of cold weather, but fall comfort food somehow makes it a little more tolerable.

This coconut curry chicken soup is one of our favourites. Not too spicy, and perfect with a piece of crusty bread on the side. It’s a meal your entire family will enjoy.

Coconut Curry Chicken Soup

Ingredients

1 tablespoon coconut oil
1 medium sweet onion, chopped
2 tablespoons Thai green curry paste (I used Thai Kitchen brand)
2 coarsely chopped garlic cloves
3 cups low sodium chicken broth
¾ cup thinly sliced carrots
2 tablespoons fish sauce
2 tablespoons brown sugar
½ chicken bouillon cube (about 50 grams- add more if desired)
1 ½ cups cooked chopped chicken
1 can (400 mL) coconut milk
1 ½ cups cooked brown rice (about ½ cup uncooked)
1 bunch of Thai basil

The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.

Directions

Heat coconut oil over medium heat in a large pot until it is melted. Add onion and cook until tender.
Add curry paste and garlic, stir and cook for one minute.
Add chicken stock, carrots, fish sauce, brown sugar and bouillon cube. Cook covered until carrots are tender.
Add chicken, coconut milk and cooked rice. Simmer for at least 10 minutes on low heat, stirring occasionally.
Tear pieces of Thai basil and add to the top of each soup bowl serving.

Note: This recipe works well using leftover roasted chicken and homemade stock. Adjust the amount of flavouring you need based on how you prepared your chicken stock.

Love curry dishes? Be sure to try this slow cooker chick pea curry recipe!

Coconut Curry Chicken Soup

A hearty homemade coconut curry chicken soup that's perfect for a chilly fall day. Mildly spiced with full-on flavour!

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

1 tablespoons coconut oil
1 medium sweet onion, chopped
2 tablespoons Thai green curry paste (I used Thai Kitchen brand)
2 coarsely chopped garlic cloves
3 cups low sodium chicken broth
¾ cup thinly sliced carrots
2 tablespoons fish sauce
2 tablespoons brown sugar
½ chicken bouillon cube (about 50 grams- add more if desired)
1 ½ cups cooked chopped chicken
1 400 mL can coconut milk
1 ½ cups cooked brown rice (about ½ cup uncooked)
1 bunch of Thai basil

Instructions

Heat coconut oil over medium heat in a large pot until it is melted. Add onion and cook until tender.
Add curry paste and garlic, stir and cook for one minute.
Add chicken stock, carrots, fish sauce, brown sugar and bouillon cube. Cook covered until carrots are tender.
Add chicken, coconut milk and cooked rice. Simmer for at least 10 minutes on low heat, stirring occasionally.
Tear pieces of Thai basil and add to the top of each soup bowl serving.

Notes

This recipe works well using leftover roasted chicken and homemade stock. Adjust the amount of flavouring you need based on how you prepared your chicken stock.