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Coconut Curry Chicken Soup Recipe

Coconut Curry Chicken Soup Recipe

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD:6 servings


  • 2 cans (13.66 ounces each) coconut milk
  • 1/3 to 1/2 cup red curry paste
  • 1 package (8.8 ounces) thin rice noodles
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons fish sauce or soy sauce
  • 3/4 teaspoon garlic salt
  • 3 cups shredded rotisserie chicken
  • 1-1/2 cups shredded cabbage
  • 1-1/2 cups shredded carrots
  • 3/4 cup bean sprouts
  • Fresh basil and cilantro leaves


  • 1. In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved.
  • 2. Meanwhile, prepare noodles according to package directions.
  • 3. Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through.
  • 4. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro. Yield: 6 servings.

Recipe Note

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.

Nutritional Facts

1 serving: 601 calories, 34g fat (26g saturated fat), 65mg cholesterol, 1722mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 27g protein.

Reviews for Coconut Curry Chicken Soup

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AWD User ID: 352928 255816
Reviewed Oct. 23, 2016

"Delicious! My family loved it. Will make this again and again!"

Carly p User ID: 8951957 255269
Reviewed Oct. 10, 2016

"This was so delicious. Used a seafood mix of mussels and squid. Can't wait to make again."

lauramarielawson User ID: 5246360 237242
Reviewed Nov. 12, 2015

"Very good!"

JGa2595176 User ID: 496732 235389
Reviewed Oct. 21, 2015

"Super yummy. Husband was very excited I made this...tasty and delicious on a cold fall night. I could stand a little more spice and perhaps some crushed peanuts on top. Will make again for sure!"

Kyrgyz_girl User ID: 7578687 222410
Reviewed Mar. 9, 2015

"We love this soup!"

HabaneroHoney User ID: 7888810 219375
Reviewed Jan. 31, 2015

"This soup was delicious! The cooking down of the coconut milk yielded very rich flavor. I also added a bag of frozen Asian vegetables (found at Costco) and about 1 tbsp of fresh grated ginger. The family loved it and there wer no leftovers. This would also be great with shrimp. Thank you Monnie for this wonderful recipe."

mslazylion User ID: 7311116 121516
Reviewed Apr. 28, 2014

"I've made this soup several times for my family and they love it!"

ambersut User ID: 7703617 153451
Reviewed Mar. 6, 2014

"AMAZING! I made this as an alternative to the usual chicken soup when my husband was sick and I think the spiciness (which wasn't too much at all) helped with the congestion some. I left out the cilantro and forgot about the basil, used fish sauce instead of soy, and used a "rainbow slaw" bagged mix to cut down the prep. A friend of mine said he's going to try it with crab or shrimp instead of chicken and I think I'll try that next time because it sounds like it would be very tasty. An instant winner here."

gurine09 User ID: 1141929 124729
Reviewed Feb. 10, 2014

"This was absolutely delicious. I only did 1/4C of the curry paste and that was still pretty hot for my midwest tastebuds! I would probably cut it back a bit more next time. Great soup!"

Kaduva1 User ID: 7331723 199559
Reviewed Nov. 26, 2013

"If you're looking for something with a powerful flavor punch, this is your dish. You can make it hot or mild but it's a great meal on a cold, rainy night. I will be making this again. Great submission!"

Janet5651 User ID: 6881500 141223
Reviewed Nov. 21, 2013

"This recipe was delicious and relatively easy to prepare. I also added about 1/4 c of peanut sauce when I added the brown sugar, garlic salt, etc. Next time I plan to try a little tofu in it as well. Thank you for a great winter soup to add to my collection."

mexicrave User ID: 6330181 213625
Reviewed Nov. 7, 2013

"Not only does it taste fantastic, but it's waist friendly too using bean sprouts instead of noodles. I love it!"

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