This coconut curry soup is unique and delicious. It is the perfect coconut curry fix for the winter weather and it comes together in a flash!

Coconut and curry are flavors meant to be together. So why not marry them into a soup? Hm?

After seeing several variations of coconut chicken curry soup around, I decided to create my own based on the specific flavors we like in our family. The verdict?

A white bowl of chicken curry soup over white rice.

Well, this just may be my favorite coconut and curry combination to date!

A healthy and hearty meal, thanks to layering a ladle of soup over hot, steamed rice, this soup has wonderful flavor.

The light coconut milk and touch of brown sugar lend a slight sweetness that offsets the subtle salty fish sauce and slight hint of cayenne.

Lime juice and fresh cilantro brighten up the entire concoction.

Mild enough (heat-wise) for my kids to devour and flavorful enough for my husband and I to ooh and aah over, this soup is unique and delicious. Perfect coconut curry fix for the winter weather.

Oh, wait…and did I mention this comes together in a flash? Dreamy.

White bowl with chicken curry soup over a bed of white rice.

What To Serve With This:

Whole Wheat Bread
Creamy 5-Cup Fruit Salad
Green salad

One Year Ago: BLT Pasta
Two Years Ago: Naan
Three Years Ago: My Mom’s Fabulous Lasagna


Coconut Curry Soup

4.83 stars (56 ratings)


  • 2 tablespoons olive oil
  • 1 ½ pounds chicken breasts, (about 3), cut into 1-inch pieces
  • Salt and pepper for seasoning
  • ½ cup chopped yellow onion
  • 1 red bell pepper, finely chopped
  • 2 cups low-sodium chicken broth
  • 1 (14-ounce) can unsweetened light coconut milk
  • 1 tablespoon fish sauce
  • teaspoon cayenne pepper or more to taste
  • 1 tablespoon brown sugar
  • ½ tablespoon curry powder
  • 1 tablespoon fresh lime juice, about 1 medium lime
  • ¼ cup fresh cilantro
  • 3-4 cups hot cooked rice for serving


  • In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
  • Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
  • Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.


Spiciness: the slight dash of cayenne pepper doesn’t make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier.
Fish Sauce: also, if you are worried about the fish sauce, don’t be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can’t get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don’t know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.)
Make Ahead Instructions: follow the recipe through the step through the first paragraph. Transfer the chicken/onions/peppers to a slow cooker. Add the remaining ingredients (except the lime juice, cilantro and rice). Cook on low for 6-8 hours. Stir in lime juice and cilantro. Serve over rice.
Serving: 1 Serving, Calories: 599kcal, Carbohydrates: 82g, Protein: 33g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 73mg, Sodium: 453mg, Fiber: 2g, Sugar: 4g

Recipe Source: Mel’s Kitchen Cafe