Green Thai Chicken Soup with Coconut Milk

Green Thai chicken soup is a Thai-inspired coconut broth simmered with green curry paste, tender chicken, and vegetables, then brightened with lime and herbs. It brings the savory, fragrant flavors of green curry to a spoonable meal, and the heat is easy to adjust to your taste.

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (450 g)
1 tbsp neutral oil, such as canola (15 ml)
3 tbsp green Thai curry paste (about 45 g; check the label for shrimp if needed)
1 can full-fat coconut milk (13.5 fl oz / 400 ml)
3 cups low-sodium chicken broth (710 ml)
1 red bell pepper, thinly sliced (about 150 g)
5 oz cremini or button mushrooms, sliced (140 g)
1 cup trimmed green beans, cut into 1-inch pieces (125 g)
1½ tbsp fish sauce (22 ml)
1 tsp packed light brown sugar (4 g)
2 makrut lime leaves, torn once, optional
2 tbsp fresh lime juice, plus lime wedges for serving (30 ml)
½ cup loosely packed Thai basil leaves (about 12 g), or regular basil
¼ cup chopped cilantro leaves and tender stems (about 10 g)
1 small Thai bird’s-eye chili, thinly sliced, optional (about 5 g)

Instructions

Prepare the ingredients. Cut the chicken into similarly sized pieces so it cooks evenly. Slice the pepper and mushrooms, trim and cut the beans, and have the broth, coconut milk, curry paste, and seasonings ready beside the stove. If you are sensitive to chili heat, start with less curry paste; you can add more later, but it is difficult to take heat back out.
Bloom the curry paste. Set a medium-large heavy pot over medium heat and add the oil. When it shimmers, stir in the green curry paste and cook for about 3 minutes, stirring often and scraping the bottom. It should smell fragrant and look slightly darker, but it should not scorch. If it begins sticking, lower the heat and add a spoonful of coconut milk.
Build the broth. Shake or stir the coconut milk in its can, then pour it into the pot and stir until the paste is dispersed. Add the chicken broth, fish sauce, brown sugar, and the optional torn makrut lime leaves. Bring the mixture to a gentle simmer over medium-high heat, stirring once or twice. Avoid a hard boil, which can make a coconut broth look separated or greasy.
Cook the chicken. Add the chicken pieces and stir to separate them. Keep the soup at a steady, gentle simmer for about 10 minutes, turning the pieces once if they are not submerged. Check the thickest piece with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If any pieces have not reached that temperature, simmer for another minute or two and check again.
Add the vegetables. Stir in the green beans and mushrooms, then simmer for 3 minutes. Add the sliced bell pepper and cook for about 2 minutes more, until the beans are tender-crisp and the pepper has softened slightly but still has some bite. If you prefer softer vegetables, give them another minute; keep the simmer gentle.
Finish and balance. Turn off the heat and remove the makrut lime leaves if you can find them. Stir in the lime juice, Thai basil, and cilantro. Taste a spoonful after the herbs have wilted. Add a little more lime juice for brightness, fish sauce for saltiness, or brown sugar if the curry tastes especially sharp or hot. Add the optional sliced chili only if you want more heat.
Serve hot. Ladle the chicken and vegetables into bowls, making sure each serving gets plenty of broth. Offer lime wedges and extra herbs at the table. If serving with rice, put the rice in bowls first and ladle the soup over it, or serve the rice alongside so people can choose their preferred broth-to-rice ratio.

Tips

Adjust the paste gradually. Green curry pastes vary a lot in saltiness and heat, and some are far stronger than others. Three tablespoons gives a clearly flavored but adjustable starting point. For a milder soup, use 1½ to 2 tablespoons; for more intensity, stir in extra paste after the broth is assembled and simmer briefly before tasting again.
Choose a practical herb swap. Thai basil has a distinctive anise-like aroma. Regular sweet basil is an easy substitute, although the soup will taste less peppery and less distinctly Thai. If you cannot find makrut lime leaves, leave them out and add a little extra lime zest along with the juice; the result will be bright, though less floral.
Keep coconut milk from boiling hard. A gentle simmer is enough to cook the chicken and vegetables. Vigorous boiling can cause the coconut fat to separate, which changes the broth’s texture. A slight sheen on top is normal; stir the soup before serving to bring it together.
Cut evenly and season at the end. Similar-sized chicken pieces cook at a similar rate, while thinly sliced vegetables need only a short time in the pot. Curry paste, broth, and fish sauce all contribute salt, so taste before adding any extra salt. Lime juice is best added off the heat so its fresh flavor stays noticeable.

Serving Suggestions

Serve the soup as a complete bowl meal, or add jasmine rice to make the broth more substantial. For a separate side, steamed rice, rice noodles, or a small bowl of plain rice all work well; cook noodles separately and add them to bowls just before serving so they do not soak up all the broth in the pot. A simple plate of cucumber or lightly dressed greens can provide a cool contrast to the curry’s warmth.

Set out lime wedges, cilantro, basil, and sliced chili so everyone can finish a bowl to taste. If the soup is served with rice, a larger ladle of broth keeps the rice pleasantly coated without making the bowl overly thick. For a dinner with several dishes, serve modest portions alongside stir-fried vegetables or a crisp salad rather than adding more vegetables to the soup itself.

Variations

Use chicken breast: Replace the thighs with 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces. Breast meat is leaner and can dry out more readily, so begin checking its temperature at about 8 minutes of simmering. It still needs to reach 165°F (74°C) at the thickest point.

Make it vegetarian: Replace the chicken with 14 oz (400 g) firm tofu, drained and cubed, and use vegetable broth. Swap the fish sauce for 1 tbsp (15 ml) soy sauce or a vegetarian fish-style seasoning. The soup will have a different savory flavor, but the curry paste, coconut milk, lime, and herbs still create a balanced bowl. Check that the curry paste itself contains no shrimp or fish ingredients.

Change the vegetables: Snap peas, zucchini, baby corn, or thinly sliced carrots can stand in for the listed vegetables. Use about 3 cups (roughly 350 g) total. Add sturdy vegetables with the green beans and delicate ones with the bell pepper so each finishes tender without turning mushy.

Make the broth lighter or richer: For a lighter soup, replace up to half the coconut milk with additional broth; the result will be less creamy and the curry flavor may seem sharper. For a richer bowl, keep the full can of coconut milk and serve with rice. Avoid adding a second can unless you also increase the paste and seasoning, since it can make the soup taste diluted.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered, shallow container in the refrigerator for 3 to 4 days. If you plan to serve rice with it, store rice separately so it does not absorb the broth during storage. The basil will darken and lose some fragrance over time, but the soup remains suitable within the recommended refrigerated window.

For longer storage, freeze the cooled soup in airtight freezer-safe containers for up to 2 months for best quality. Coconut milk may look grainy or separated after thawing; that is a texture change rather than a reason to discard it. Thaw overnight in the refrigerator, then warm the soup slowly in a saucepan, stirring as it heats. Add a fresh squeeze of lime and a few herbs after reheating to restore some brightness.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl in short intervals, stirring between intervals. Bring leftovers to 165°F (74°C), checking with a food thermometer. Do not let the soup boil vigorously while reheating. If it has thickened, stir in a splash of broth or water; taste again before adding fish sauce, since reheating can concentrate the salty flavors.

Frequently Asked Questions

Is green Thai chicken soup the same as green curry?

It uses many of the same flavors as green curry, including green curry paste, coconut milk, herbs, and lime, but it is prepared with extra broth so it eats more like soup. Thai curry recipes vary by region, cook, and household, and this version is a soup-style adaptation rather than a claim to one definitive traditional formula.

How spicy is this soup?

The heat depends mostly on the curry paste and how much you use. Begin with 1½ to 2 tablespoons if you prefer mild food, and leave out the optional fresh chili. Curry paste can be salty as well as spicy, so adjust in small additions and taste after each one. Coconut milk softens the sensation of heat, but it does not remove it.

Can I use light coconut milk?

Yes. Light coconut milk works, though the broth will be thinner and less creamy. You can use the same amount and follow the recipe as written. If the curry flavor seems muted, add a small amount of curry paste and balance it with lime and fish sauce rather than reducing the liquid too much.

Can I make the soup ahead?

Yes. You can make it a day ahead and refrigerate it, then reheat gently to 165°F (74°C). For the freshest flavor and texture, leave the lime juice and fresh herbs out until reheating is complete, then stir them in just before serving. If preparing ingredients in advance, keep raw chicken covered and refrigerated separately from the vegetables.

Why does my coconut broth look separated?

Coconut milk can separate when heated too rapidly or boiled hard, leaving small white flecks or a layer of oil. It is usually still usable; lower the heat and stir gently to bring the broth back together as much as possible. Next time, keep it at a gentle simmer and avoid prolonged boiling. A slightly oily sheen is normal in a coconut-based soup.

Can I use leftover cooked chicken?

Yes. Skip the raw-chicken simmering step and add about 3 cups (400 to 450 g) shredded or chopped cooked chicken when the vegetables are nearly tender. Heat it in the soup until the leftovers reach 165°F (74°C). Adding it near the end helps prevent already-cooked chicken from becoming dry or stringy.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).