Chicken Floating in Curried Coconut Soup

Total Time
Prep 15 mins
Cook 45 mins

We love Thai food, my husband asks for this dish regularly. This is my version of a popular soup, which, I have made very spicy. All the flavors together create an unforgettable treat.

Ingredients Nutrition


  1. Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
  2. Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
  3. To a pot add the coconut milk and chicken stock, mix well.
  4. Add all the remaining ingredients, except for the garnish.
  5. Allow to simmer for 15 minutes then add the chicken to the soup.
  6. Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.
Most Helpful

Very tasty soup, I made a couple of changes - left out the sweet chili sauce, soy & mirin and used some Thai coconut sugar and added fresh chopped bird-eye chili to make it extra hot - I like hot food! I also add some bean thread noodles and shredded cabbage. I made this as part of the Aus/NZ Swap #39

Sri S. April 19, 2010

If you like spicy, this is a soup for you. I managed to forget to buy the Thai red curry paste, did not have kaffir leaves, did not use the soy just to help with sodium, did not use the sweet chili sauce because it was at the back of the fridge. Used a whole jalapeno. Don't worry if you don't have quite all the ingredients - this soup has so much going for it that it will still turn out great! If you don't use so much broth, this would also be a nice curry.

duonyte February 03, 2013

A spicy soup full of depth. I didn't have galangal, Kaffir leaves or tamarind paste, and used yellow curry powder instead of red paste. The soup was a big hit. -Thanks so Much!

Mean Bean June 12, 2009