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Green Curry Coconut Chicken Soup

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Green Curry Coconut Chicken Soup a hearty, delicious, and tasty meal.

green-curry-coconut-soup-1

Please just smash your face into that soup. Ok, that probably isn’t the best idea but it’s so delicious and creamy that you might be tempted to do it!

I unintentionally have everything GREEN going up this week. Like, I really didn’t plan it to be this way. I initially only had 1 green thing that’s going up on Friday but then every dish I have this week is green too (which I just realized after looking at my editorial calendar). I’m just so awesome like that. Did you know green is my least favorite color, too?

Anyway, back to this GREEN curry coconut soup. Let me tell you, I never had coconut milk before this dish. Um, it was an experience because I could NOT stop smelling it and trying to drink the entire can. It smells so LUSCIOUS. Yes, I went there. I called coconut milk, luscious. It makes this soup out of this world. The green curry is spicy as hell but then the coconut milk just smooths out that spice and calms your tastebuds down. The addition of chicken, red peppers, and corn just gives the dish more love and ingredients to nosh on. I honestly would be fine drinking this without the veggies and just have the chicken in there for protein, or going the vegetarian route and having this with tofu and veggies. It’s really versatile so do whatever you see fits!

Green Curry Coconut Chicken Soup

A hearty and delicious soup to warm you right up!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
Author: Julie Chiou

Ingredients

  • 2-3 tbsp green curry paste (depends on how spicy you like it start with 2, then go up)
  • 1: 14.5 oz can of coconut milk
  • 1: 14.5 oz can of baby corn, whole or diced
  • 1 pound chicken breasts or 4-5 chicken tenderloins
  • 1 red bell pepper, sliced
  • 1 lime

Instructions

  • In a large stockpot over medium heat, start with your green curry paste and start heating it up, pressing it against the bottom of the pan to get the flavors to start working.
  • After a couple minutes of that, pour in the coconut milk and let the flavors steep together for 4-5 minutes.
  • Throw in the chicken, corn, and red pepper.
  • Let the entire mixture simmer for 10 minutes until slightly thickened.
  • Serve hot and squeeze fresh lime juice on top before serving.

Notes

As mentioned above, you may go vegetarian by omitting the chicken and replacing it with tofu or you may substitute any other veggies that you want. It's a versatile dish!
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Recipe Rating




Sarah

Thursday 14th of January 2016

I made this as dinner for my boyfriend and I the other night and we devoured every last bit! We both love spice and actually ended up using about 7 tbsp of the green curry paste! But seriously, SUCH an amazing recipe. Definitely making again very soon!!

Nancy Mitchell

Saturday 29th of June 2013

I love this recipe and make it often.

Kiley

Wednesday 18th of April 2012

This recipe sounds soooo easy and tasty, but I am wondering...have you ever tried adding shrimp?

Julie

Wednesday 18th of April 2012

No, but you definitely can.

Jennifer

Wednesday 28th of March 2012

Looks delicious! I went out and bought the stuff to make it tonight.

Is it okay to put the chicken in raw? Will it cook all Thr way through, or am I supposed to cook it before I add it?

Julie

Wednesday 28th of March 2012

Yup, you can throw the chicken in raw. It simmers in the soup for 10 minutes and since they're in small cubes/chunks, they will cook all the way through after those 10 minutes for sure :) enjoy!

nicole @ I am a Honey Bee

Tuesday 20th of March 2012

ooo I love soups like this. I always ask for extra limes to squeeze in them. your soup looks fantastic, very satisfying