Name: Thai Coconut Curry Chicken and Vegetable Soup - Dairy Free!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tablespoons avocado oil or toasted sesame oil; 1/2 a medium onion, thinly sliced or diced; 3 cloves garlic, chopped; 1 teaspoon ginger, grated or finely chopped; 1/4 cup red curry paste (I used Thai Kitchen); 1 red pepper, thinly sliced; 2 carrots, peeled and thinly sliced; 1 medium zucchini, halved lengthwise and cut into half moons; 4 cups chicken broth; 1 13.5 ounce can coconut milk; 3 tablespoons coconut aminos GF tamari; 1 pound chicken breast, cut into bites sized pieces; 2 cups broccoli florets; 1 teaspoon kosher salt, or to taste; Juice from 1 lime; Cilantro or basil, red or green onion, chili oil, and extra lime wedges to garnish

I can’t think of a better, more wholesome way to warm up than with a hot bowl of Thai coconut curry chicken and vegetable soup! Made with nourishing ingredients like chicken breast, a wide variety of colorful vegetables, garlic, ginger, red (or green!) curry paste, and fresh lime juice. YUM. An easy-to-make, cozy dinner that is so so good! Made in one pot and ready in 40 minutes.

Thai Coconut Curry Chicken Soup in a brown ceramic bowl on a light brown background. Topped with cilantro, lime wedges, and thinly sliced red onion. — Swimming with tender bites of chicken and a rainbow of vegetables, this curry soup is the best nourishing recipe to make for the family or for someone you love!

The best coconut curry chicken soup

Thai food is one of my favorite types of comfort food. And this Thai style coconut curry chicken soup absolutely counts as comfort food at our house.

It’s made with simple ingredients that come together for the most delicious, slurp worthy, veggie packed bowl of aromatic DELIGHT.

The broth is creamy thanks to the coconut milk, a little spicy from the curry paste, brightened up with a generous squeeze of lime juice, and so totally irresistible.

I made it with a Whole30 and paleo framework in mind, but it could easily be made vegan or vegetarian by using veggie broth and swapping the chicken for tofu. Or just leaving it out altogether.

It would also pair beautifully with a scoop of jasmine rice or a generous tangle of rice noodles!

Whatever way you serve it, I know that it will warm your home and belly the way it has ours!

Wanna peek at some of our other favorite curry recipes?! Check out these favorites for Chickpea Tomato Coconut Curry Soup (a reader favorite!), One Pot Chicken and Pumpkin Coconut Curry, or our GF Red Curry Peanut Rice Noodles!

Recipe notes

This recipe works so well because the veggies and chicken are added in a very specific order to ensure that each ingredient is perfectly cooked.

The aromatics (onion, garlic, ginger, and curry paste) are cooked first until the smell out-of-this world good and create a lovely base of flavor for the soup. The hardier veggies are added next, just to slightly soften in a brief sauté, and then simmered in the broth until almost tender.

The chicken pieces and broccoli are added closer to the end – because nobody wants over-cooked chicken or broccoli in their soup (!), and simmered until just *right*.

And once again, garnishes take it to the top. Extra lime juice, thinly sliced red (or green!) onion, cilantro, and chili oil are our personal favorites to fancy it all up.

Thai Coconut Curry Chicken Soup in a brown ceramic bowl on a light brown background. Topped with and surrounded by scattered cilantro, lime wedges, and thinly sliced red onion. — I urge you not to skip the garnishes! They make the soup extra special and add some additional interesting nuance to the final bowl of soup.

Ingredients for Thai Coconut Curry Chicken Soup in various sized ceramic plates and bowls on a light brown background. — Thinly sliced onion, garlic, ginger, and curry paste set the tone for this pot of curry soup. The veggies – zucchini, carrots, bell peppers, and broccoli add some nourishment, flavor, and texture, and then of course cubed chicken breast. The garnishes are excellent, and lime juice is a must to brighten everything up!

How to make this soup vegan / vegetarian

Making this soup without meat is super easy!

You could either:

Swap the chicken for a plant based protein like cubed tofu, or,
Leave out the chicken for a hearty vegetable soup and add rice or rice noodles just before serving.

And of course, you’ll also want to use vegetable broth instead of chicken broth.

How spicy is this soup?

The only spicy ingredient in this soup recipe is the curry paste. So how spicy the particular brand you use is will determine how spicy the soup is. Give it a little taste test before cooking with it to gauge the spice level, and feel free to use less or more than the recipe calls for depending on your preference.

For extra heat, add a chopped spicy chili or a generous pinch of chili flakes with the aromatics.

What kind of curry paste is gluten free?

For this recipe I used Thai Kitchen Red Curry Paste because it’s gluten free and widely available at most grocery stores.

I have found that some Thai curry pastes at Asian grocery stores do include gluten-containing soy sauce – so keep an eye out for that if GF is non-negotiable for you.

Another great option are these organic curry pastes by Mike’s Organic Curry Love. I’ve tried quite a few of them and they’ve all been delicious! They are sold at Thrive Market and I’ve seen them on the shelf at Whole Foods as well.

How to make Thai curry chicken and veggie soup

Making this Thai-style soup at home is actually so easy. Once all your ingredients are prepped it comes together in less than 30 minutes. Faster than it would be to wait for a take out order!

How to make Thai Coconut Curry Chicken Soup: Onion, garlic, and ginger in a large soup pot. — Start by heating the oil in your soup pot and adding the thinly sliced onion, garlic, and ginger to cook until the onion is tender and the garlic and ginger smell AMAZING.

How to make Thai Coconut Curry Chicken Soup: Onion, garlic, and ginger in a large soup pot with curry paste coating everything. — Start by heating the oil in your soup pot and adding the thinly sliced onion, garlic, and ginger to cook until the onion is tender and the garlic and ginger smell AMAZING.

Serving suggestions

This soup is a balanced meal all on it’s own!

If you would like to serve it with something additional, here’s some ideas:

Whole30 options: With cauliflower rice or spiralized veggie noodles.
Non-Whole30 options: With rice noodles or white or brown rice.

Pinterest Pin for Thai Coconut Curry Chicken Soup

If you enjoyed this Thai-inspired soup we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!