Green Curry Coconut Chicken Soup


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


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
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

A hearty and delicious soup to warm you right up!

Servings: 4
  • 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
  1. 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.
  2. After a couple minutes of that, pour in the coconut milk and let the flavors steep together for 4-5 minutes.
  3. Throw in the chicken, corn, and red pepper.
  4. Let the entire mixture simmer for 10 minutes until slightly thickened.
  5. Serve hot and squeeze fresh lime juice on top before serving.
Recipe 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!



Posted on March 12, 2012

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


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  1. 03/12/2012 at 9:03 am

    Oh what lovely lovely flavours! It’s only in the last few years that I’ve discovered the joy of creamy cocnutty soups and now I love them!

  2. 03/12/2012 at 9:09 am

    We’re soul mates. Via green curry on the internet. I knew it all along. :)

  3. 03/12/2012 at 9:33 am

    I crave this broth like whoa from time to time and can’t get myself to a Thai restaurant fast enough usually (I never have that damn curry paste on hand!). If I was eating it in the comfort of my own home, I’d be slurping it straight from the bowl but being in a restaurant, I just aim for not choking on the spoon as I shovel it into my face. I can smell it from here…yum :)

  4. 03/12/2012 at 9:58 am

    Gimme, gimme, gimme!!! I love green curry!

  5. 03/12/2012 at 10:09 am

    I haven’t posted a single St. Patrick’s Day recipe this year. I have one on Saturday, but that’s it!! Oh well… But I love the sound of this soup, and I’m looking forward to more green!

  6. Katie
    03/12/2012 at 10:23 am

    Yum! I love green curry and I love soup so this is definitely a match made in heaven for me!

  7. 03/12/2012 at 10:51 am

    I love coconut milk!! I wonder if I can find green curry paste?

    • 03/12/2012 at 10:57 am

      You can find green curry paste at any international supermarket or look in the international aisle at your local grocery store.

  8. 03/12/2012 at 10:55 am

    I can’t wait for the rest of your green recipes this week. I think that’s what makes food blogging so fun – we get to be so creative and festive with our posts during the holidays.

    On another note, this soup looks so great. I just discovered coconut milk about a month ago and it is the best thing to walk this earth. Well done, Julie!

  9. 03/12/2012 at 11:14 am

    i love coconut curry soups + this one looks fabulous. by the way, i’m so happy that you’ve discovered coconut milk – isn’t it awesome?!

  10. 03/12/2012 at 11:41 am

    I LOVE green curry :) Nice little take on Green foods for the upcoming holiday!

  11. 03/12/2012 at 11:47 am

    Woah, this looks a lot easier than I thought it would be! Will definitely be trying this!

  12. 03/12/2012 at 12:08 pm

    This looks delicious Julie.. love all of the flavors going on here! i’ve never tried coconut milk.

  13. 03/12/2012 at 12:11 pm

    Loving this! I can’t believe it only has a few ingredients. It sounds heavenly!

  14. 03/12/2012 at 12:12 pm

    Um, YES.

  15. 03/12/2012 at 1:42 pm

    I’m so addicted to curry. Yellow is my favorite, but green is a close second! I just love that spicy-sweet combination from the curry and coconut milk. This looks so delicious!

  16. 03/12/2012 at 3:13 pm

    Yum :) i always order Green curry when I go to a thai restaurant Gotta try soon ~ I didn’t know it was so simple to make! ~ thanks for sharing!!

  17. 03/12/2012 at 4:03 pm

    I am sure it is good for your skin also!! ;) It does lok really delicious!

  18. 03/12/2012 at 4:03 pm

    I am sure it is good for your skin also!! ;) It does look really delicious!

  19. 03/12/2012 at 4:26 pm

    I love coconut curry soup! This looks fab.

  20. 03/12/2012 at 4:33 pm

    Nom nom nom! Wish I had this for dinner tonight!

  21. 03/12/2012 at 5:46 pm

    I love how “theme” weeks just work out perfectly! What a great dish to start :)

  22. 03/13/2012 at 9:15 pm

    This looks delicious! Can you come over and make it for me for dinner? JK. But I do want to make this! What brand of green curry paste did you use?

    • 03/13/2012 at 9:26 pm

      It can be any kind, specifically Thai though. The brand I got was Maesri Green Curry Paste & it had Thai characters all over. Generally, green curry paste isn’t hard to find though — international section in a supermarket or go to an international mart! Enjoy :)

  23. 03/14/2012 at 8:57 am

    Now that’s a soup I want for dinner tonight. Looks absolutely delish.

  24. 03/14/2012 at 11:45 am

    I can’t WAIT to make this! Might just have to make a quick market run tonight! Thanks for sharing.

    : ))

  25. 03/20/2012 at 1:01 pm

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

  26. Jennifer
    03/28/2012 at 9:38 pm

    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?

    • 03/28/2012 at 9:43 pm

      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!

  27. Kiley
    04/18/2012 at 2:22 pm

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

    • 04/18/2012 at 2:36 pm

      No, but you definitely can.

  28. Nancy Mitchell
    06/29/2013 at 8:50 pm

    I love this recipe and make it often.

  29. Sarah
    01/14/2016 at 10:15 pm

    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!!

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