Thai Coconut Curry Chicken Soup

I realize curry is not everyone’s cup of tea, but I encourage you to give this soup a try.  This is one of my kids favorite meals.  They have quite a few favorites but this is one they all love and will eat the leftovers of.  It comes together so quickly 30 minutes start to finish.  BAM! Dinner is served.  Another great thing about this recipe is that you can start with frozen meat!  Yes if you have forgotten to thaw your chicken, no worries all you need is a sharp knife and you can slice right through the frozen meat to get nice thin slices of chicken breast, and the thinner the strips the faster they will cook!

Why we love this soup

Every time I make this soup its slightly different because I use what ever vegetables I have on hand whether fresh or frozen.  I can make it work. I’ve made it meatless before too, I’ll give you the “how-to” for that in the recipe notes.

Gather these ingredients

Fresh ginger may not be something you keep on hand, I like to keep mine in the freezer.  Ginger will keep for a couple months in the freezer and it’s easier to peel and chop fine when it’s frozen.

How to make Thai Coconut Curry Soup

Add vegetable oil to large skillet or pot, when oil is hot add sliced chicken and cook until no longer pink.

When chicken is no longer pink add in ginger and garlic and mix with chicken to combine. Let this cook over medium low heat for about 1 minute.

Add sliced red bell pepper to the pan, allow this to cook for a minute or two. We like our vegetables on the crisper side so I don’t let it cook very long before moving on to the next step.

Whisk together coconut milk and curry paste pour into pan with chicken let simmer over low heat.

Moving right along measure out 3 cups of chicken or vegetable broth in the same measuring cup that you used to mix the curry, this way you rinse all the goodness into the soup you don’t want to loose any of that! Then comes a can of diced tomatoes, juice and all, and your vegetable.

Next add can of diced tomatoes. Whatever you have works. Petite diced. Fine. Fire roasted diced, yup that works too.

Add 3-4 cups of chicken stock. The recipe used to say 3 cups, but then I realized thats more than a can and less than one of those cartons of stock. So heres the deal you can use one can or a whole carton, it will be thicker or thinner (obviously) depending on what you decide. Either way it will be delicious.

Bring to a low bowl, not a rolling bowl, just a low simmer boil and add your vegetable of choice. We like green beans the best, and snap peas second best, broccoli is a close third. Cook for about 5 minutes if you like your vegetables crisp, longer if you like your vegetables soft.

If you have cilantro or basil add it at the end or allow people to add it as they like. I also like to serve this soup with lime wedges.

Dinner Dilemma to the rescue! I’m here to help you get quick, homemade meals on the table so your family is nourished with something made with love—even on the busiest days when everyone can’t sit down together.

I would love to hear how you get your family around the table, what makes them come running? Please take a moment and rate this recipe below in the recipe card, also share, and save this to your dinner dilemma pinterest board! Thanks for being here.

From my table to yours with love, Sheila