Thai Chicken Soup Recipe: This Green Curry Chicken Soup Recipe Caused a Facebook Frenzy | Soups

If you love warm curry and chicken soup, this is the mashup you’ve been looking for. I shared this green curry chicken soup recipe on Facebook, and it caused an absolute frenzy!

That’s because this savory Thai soup recipe is not only delicious, it’s also a healthy, gluten-free meal for lunch or dinner that you and your family will love.

Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 6 to 8


  • 1 rotisserie chicken, pulled and shredded
  • 1 tablespoon coconut oil
  • 1 cup red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons green curry paste
  • 6 cups culinary Thai stock or chicken stock
  • 2 carrots, sliced
  • 8 ounces sliced ​​baby Portobello mushrooms
  • 1 red pepper, julienned
  • 1 can (14 ounces) lite coconut milk
  • Toppings: lime wedges, chopped cilantro, sliced ​​avocado, sliced ​​green onions

Here’s how to make it:

  1. Heat a large Dutch oven to medium-high heat. Add the coconut oil. Once melted add the red onions and sauté for 3 to 4 minutes until translucent.
  2. Add in the garlic and ginger. Sauté for 30 seconds. Add in curry paste and stir 2 to 3 minutes until thickened.
  3. Add broth. Bring to boil and reduce to simmer. Stir in the chicken, carrots, red pepper and mushrooms.
  4. Scoop a cup of broth out of pot and blend with the can of coconut milk and add back to pot. Simmer for 5 minutes.
  5. Pour over brown rice, if desired, and garnish with toppings. Enjoy!


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