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Coconut Curry Chicken Soup

A hearty homemade coconut curry chicken soup that's perfect for a chilly fall day!

Course Main Course, Soup
Cook Time 30 minutes


  • 1 tbsp. coconut oil
  • 1 medium sweet onion chopped
  • 2 tbsp. 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 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • ½ chicken bouillon cube 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


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

Recipe 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.