Mediterranean Thai Coconut Chicken Soup
Mediterranean Thai Coconut Chicken Soup is a comforting bowl that brings together the warmth of Thai coconut curries and the clean, herb-forward balance of Mediterranean cooking. It is creamy without being heavy, fragrant without being overpowering, and nourishing enough to feel like a complete meal. Coconut milk provides richness, while olive oil, fresh herbs, citrus, and gentle spices keep everything bright and balanced. Tender chicken, vegetables, and a silky broth come together quickly, making this soup ideal for weeknight dinners, cozy weekends, or anytime you want something soothing but flavorful. It is approachable, flexible, and surprisingly light for how satisfying it feels.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4 to 5
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon red curry paste
450 g (1 lb) boneless, skinless chicken breast or thighs, thinly sliced
4 cups low-sodium chicken broth
1 can (400 ml) full-fat coconut milk
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
1 tablespoon fish sauce or soy sauce
Zest of 1 lime
Juice of 1 lime
1 teaspoon honey or brown sugar
Salt and black pepper to taste
¼ cup fresh cilantro, chopped
Optional garnish: sliced green onions, chili flakes, extra lime wedges
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook for 4 to 5 minutes until soft and translucent.
Stir in garlic and ginger and cook for 30 seconds until fragrant.
Add red curry paste and cook briefly to release its aroma.
Add sliced chicken and stir to coat it evenly in the spices.
Pour in chicken broth and bring the soup to a gentle simmer.
Add coconut milk, bell pepper, and mushrooms, stirring gently.
Simmer for 12 to 15 minutes until the chicken is cooked through and vegetables are tender.
Stir in fish sauce, lime zest, lime juice, honey, salt, and pepper.
Remove from heat and finish with fresh cilantro before serving.
Tips
Slice chicken thinly so it cooks quickly and stays tender.
Use full-fat coconut milk for the best texture and flavor.
Keep heat moderate to prevent coconut milk from separating.
Taste before adding salt, as fish sauce adds natural saltiness.
Fresh ginger gives brighter flavor than dried alternatives.
Add lime juice at the end to preserve freshness.
Simmer gently rather than boiling to keep chicken juicy.
Adjust curry paste gradually to control heat level.
Use low-sodium broth to avoid overpowering the soup.
Let the soup rest for a few minutes before serving for better flavor balance.
Variations
Vegetable-Forward Version: Replace chicken with chickpeas and extra vegetables.
Seafood Twist: Add shrimp or white fish during the last 5 minutes.
Spicy Thai Style: Add fresh chili or extra curry paste.
Greek-Inspired Finish: Add fresh dill and a drizzle of olive oil.
Low-Carb Option: Skip sweetener and add zucchini noodles.
Noodle Soup: Add rice noodles or glass noodles before serving.
Herb Explosion: Mix cilantro with basil and mint.
Creamier Soup: Add an extra ¼ cup coconut milk at the end.
Lemongrass Version: Add a bruised lemongrass stalk while simmering.
Roasted Veggie Base: Roast peppers and mushrooms before adding for deeper flavor.
Q&A
Can I make this soup ahead of time?
Yes, it tastes even better the next day.
Can I freeze it?
Yes, freeze for up to one month, stirring well when reheating.
Is this soup very spicy?
It is mild to medium, depending on the curry paste used.
Can I use light coconut milk?
Yes, but the soup will be thinner.
What can I use instead of fish sauce?
Soy sauce or tamari works well.
Does this soup reheat well?
Yes, reheat gently over low heat.
Can I use rotisserie chicken?
Yes, add it during the final simmer.
Is this gluten-free?
Yes, as long as the fish sauce is gluten-free.
What pairs well with this soup?
Flatbread, rice, or a light cucumber salad.
Is it kid-friendly?
Yes, reduce curry paste for milder flavor.
Nutrition
(Approximate per Serving)
Calories: 360–400
Protein: 28–32 g
Carbohydrates: 10–14 g
Fat: 22–26 g
Fiber: 2–3 g
Values vary depending on coconut milk and chicken cut used.
Conclusion
Mediterranean Thai Coconut Chicken Soup is a beautiful example of how global flavors can blend naturally. Creamy coconut milk, warming spices, fresh herbs, and bright citrus come together in a soup that feels comforting yet fresh. Easy to prepare and endlessly adaptable, it works just as well for a quick dinner as it does for a relaxed weekend meal. One bowl delivers warmth, balance, and flavor without feeling heavy, making it a recipe worth keeping in regular rotation.