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Thai Coconut Curry Soup

This vegetable-packed soup is the perfect balance of hearty and spicy, making it the ultimate comfort food for a cold day! Serve with homemade garlic naan for a quick and delicious dinner.


  • 2 Tbsp olive oil

  • 1 yellow onion, chopped

  • 2 carrots, chopped

  • 1 Russet potato, chopped

  • 1 Tbsp minced garlic

  • 1 Tbsp minced ginger or ginger paste

  • 1 Tbsp chicken bouillon

  • 1 Tbsp chili powder

  • 2 tsp curry powder

  • 2 tsp salt

  • 1 tsp pepper

  • 4 cups water

  • 1 can (13.5 oz) coconut milk

  • 1 1/2 Tbsp red curry paste, see note

  • 1 1/2 cups frozen cut green beans

  • 1 red bell pepper, sliced

  • 2 cups shredded, cooked chicken


  1. Heat olive oil in a large pot and saute onions, carrots, and potatoes until tender.

  2. Stir in garlic, ginger, chicken bouillon, chili powder, curry powder, salt and pepper.

  3. Pour in the water and bring to a boil.

  4. In a large bowl, whisk together the coconut milk and red curry paste. Add into the pot and bring to a simmer.

  5. Add in the green beans, bell pepper and shredded chicken and let simmer for 5-10 minutes until the green beans and bell pepper are tender.

  6. Serve immediately with naan bread.


  • Red curry paste: The amount of red curry paste you add will determine both the spiciness and the flavor of the soup! If you don't want it very spicy, start with 1 Tbsp!

  • Feel free to mix and match the amount of vegetables! You could add more bell pepper or try adding broccoli or peas.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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