Green Curry Coconut Chicken Soup

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    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

    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
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    • 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


    • 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.


    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!


    Julie Wampler of Table for Two
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    Recipe Rating


  • Kathryn says:

    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!

  • Lindsay @ Pinch of Yum says:

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

  • Gina @ Running to the Kitchen says:

    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 :)

  • Megan @ Country Cleaver says:

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

  • Deborah says:

    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!

  • Katie says:

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

  • Corrie Anne says:

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

    • Julie says:

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

  • Chung-Ah | Damn Delicious says:

    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!

  • amy @ fearless homemaker says:

    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?!

  • Bee (Quarter Life Crisis Cuisine) says:

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

  • Bryan & YiRan says:

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

  • Sally @ sally's baking addiction says:

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

  • Cassie says:

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

  • Bev Weidner says:

    Um, YES.

  • Jen @ Jen's Favorite Cookies says:

    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!

  • 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!!

  • Rhonda says:

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

  • Rhonda says:

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

  • Jackie @ Domestic Fits says:

    I love coconut curry soup! This looks fab.

  • Aimee @ ShugarySweets says:

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

  • Krissy's Creations says:

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

  • Julie at Burnt Carrots says:

    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?

    • Julie says:

      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 :)

  • Baker Street says:

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

  • Jen @ Pretty Plate says:

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

    : ))

  • nicole @ I am a Honey Bee says:

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

  • Jennifer says:

    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 says:

      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!

  • Kiley says:

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

    • Julie says:

      No, but you definitely can.

  • Nancy Mitchell says:

    I love this recipe and make it often.

  • Sarah says:

    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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