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–+ servings

Creamy Coconut Red Curry Chicken Soup

This Creamy Coconut Red Curry Chicken Soup is thick, rich and full of warm curry flavour. Shredded rotisserie chicken is simmered in a creamy coconut milk and tomato broth with finely chopped mushrooms, ginger, lemongrass, garlic and red curry paste. The mushrooms cook right into the soup, giving it extra body without making it chunky.
Finished with fresh microgreens, herbs from the garden, ribbon coconut, cracked peppercorns and a light oil drizzle, this coconut curry chicken soup looks a little fancy but is actually very easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, lunch, Main Course, Soup
Cuisine Asian inspired, Fusion Cuisine, Thai-Inspired
Servings 6 servings
Calories 309 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Measuring spoons
  • Fine grater or microplane for ginger
  • Immersion blender
  • Small bowl for cornstarch slurry
  • Whisk or fork
  • Soup ladle
  • Wide soup bowls for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion medium sized finely chopped
  • 1 ½ cups mushrooms chopped very small
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh and finely grated
  • 1 tablespoon lemongrass fresh and very finely minced
  • 2 tablespoons red curry paste
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 2 tomatoes chopped
  • 3 cups chicken broth
  • 1 400 mL coconut milk full-fat
  • 3 cups rotisserie chicken shredded
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1-2 teaspoons lemon fresh, or lime juice

Optional Cornstarch Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

For Topping

  • Microgreens
  • Fresh garden herbs such as parsley, cilantro or basil
  • Unsweetened ribbon coconut or coconut flakes
  • Extra-virgin olive oil or chili oil for drizzling
  • Cracked mixed peppercorns
  • Red pepper flakes optional
  • Pumpkin seeds optional

Instructions
 

Cook the Onion and Mushrooms

  • Heat the olive oil in a large soup pot over medium heat. Add the finely chopped onion and mushrooms and cook for 6–8 minutes, stirring occasionally.
  • The mushrooms will release quite a bit of moisture at first. Keep cooking until most of that liquid has evaporated. Chopping them very small helps them almost disappear into the finished creamy coconut chicken soup.

Add the Garlic, Ginger and Lemongrass

  • Stir in the garlic, fresh ginger and lemongrass. Cook for about 1 minute, just until everything smells fragrant.
  • Don't let the garlic brown.

Cook the Red Curry and Tomato Paste

  • Add the red curry paste, tomato paste and cumin. Stir well and cook for another 1–2 minutes.
  • Cooking the curry paste briefly before adding the liquid brings out more flavour and gives the red curry coconut soup a deeper colour.

Add the Tomatoes

  • Stir in the chopped tomatoes and cook for about 4–5 minutes, until they soften and begin to break down.

Add the Coconut Milk and Chicken Broth

  • Pour in the chicken broth and full-fat coconut milk. Add the Worcestershire sauce, salt and black pepper.
  • Stir until everything is well combined.

Simmer the Coconut Curry Soup

  • Bring the soup to a gentle simmer. Cook uncovered for about 12–15 minutes, stirring occasionally.
  • Letting the soup simmer uncovered helps reduce the broth and gives it the thicker, creamy texture shown in the photos.

Blend Until Creamy

  • Use an immersion blender to blend most of the soup until smooth and velvety.
  • You don't need to completely purée it. Leaving just a little texture from the mushrooms and tomato gives this thick coconut red curry soup a more homemade feel.

Add the Shredded Rotisserie Chicken

  • Stir in the shredded rotisserie chicken and gently simmer for another 5 minutes, just until the chicken is heated through.
  • Adding the chicken near the end keeps it tender instead of cooking it until it becomes dry or stringy.

Thicken the Soup If Needed

  • If you want a thicker soup, whisk together the cornstarch and cold water until completely smooth.
  • Slowly stir the slurry into the simmering soup and cook for another 2–3 minutes.
  • Add it gradually. You want the coconut curry chicken soup thick enough to hold the toppings on the surface, but still creamy enough to spoon easily.

Finish and Taste

  • Stir in the fresh lemon or lime juice.
  • Taste the soup and adjust the salt, pepper or red curry paste if needed. Depending on the rotisserie chicken and chicken broth you use, you may not need much additional salt.

How to Serve

  • Ladle the Creamy Coconut Red Curry Chicken Soup into wide soup bowls.

Top each bowl with:

  • Fresh microgreens
  • Garden herbs
  • Ribbon coconut
  • Cracked peppercorns
  • A few red pepper flakes, if desired
  • A light drizzle of olive oil or chili oil
    • For the best thick and creamy coconut red curry chicken soup, add the shredded rotisserie chicken near the end and simmer it only until heated through. This keeps the chicken tender while the coconut milk, tomato paste and finely chopped mushrooms create that rich, velvety curry broth.

Notes

Recipe Notes

  • Rotisserie chicken works really well. Using shredded rotisserie chicken keeps this creamy coconut red curry chicken soup quick and easy while still giving you tender, flavourful chicken.
  • Chop the mushrooms very small. Finely chopped mushrooms cook right into the soup and help create a thicker, richer coconut curry chicken soup without leaving large mushroom pieces.
  • Use full-fat coconut milk. It gives this red curry chicken soup the best creamy texture and helps balance the heat from the curry paste.
  • Cook the curry paste before adding the broth. Letting the red curry paste and tomato paste cook for a minute or two deepens the flavour and gives the soup a richer colour.
  • Add the shredded chicken near the end. The chicken is already cooked, so it only needs enough time to heat through. This helps keep the rotisserie chicken moist and tender.
  • Keep the soup thick. This is meant to be a thick coconut chicken soup, not a thin broth-style soup. Simmer uncovered to reduce it, then add a little cornstarch slurry only if needed.
  • Taste before adding extra salt. Chicken broth, rotisserie chicken and Worcestershire sauce can all add salt, so season gradually.
  • Fresh ginger and lemongrass add the best flavour. They give the Thai-inspired coconut curry soup a brighter, fresher taste than dried versions.
  • Adjust the red curry paste to taste. Different brands vary quite a bit in heat. Start with the recommended amount, then add more if you want a spicier coconut red curry soup.
  • A little citrus helps at the end. Fresh lemon or lime juice brightens the creamy coconut broth and balances the richer curry flavours.
  • Add the toppings just before serving. Microgreens, fresh garden herbs and ribbon coconut stay fresher and look better when added right before the bowls go to the table.
  • Use the oil drizzle sparingly. A small amount of olive oil or chili oil adds a nice finish to this creamy red curry chicken soup without making the surface oily.
  • The soup thickens as it sits. If leftovers become too thick, stir in a splash of chicken broth or coconut milk while reheating.

Nutrition

Serving: 1servingCalories: 309kcalCarbohydrates: 9gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 116mgSodium: 1125mgPotassium: 323mgFiber: 2gSugar: 4gVitamin A: 1220IUVitamin C: 10mgCalcium: 33mgIron: 1mg
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