Curried Coconut Chicken Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

You will be making this fragrant Thai-inspired soup several times a year, we are sure!

Inspired by:

recipe updated May 11, 2020


  • Lemongrass stalk icon
    Lemongrass stalk
    2 (24g)
  • Chicken breast icon
    Chicken breast
    2 (225g)
  • Scallion icon
    2 (30g)
  • Curry paste icon
    Curry paste
    4 tbsp (65g)
  • Ginger icon
    20g (about 3¾ tbsp)
  • Cilantro icon
    4 sprigs
  • Shallot icon
    3 (126g)
  • Coconut cream icon
    Coconut cream
    520g (520g)
  • Water icon
    500ml (2⅛ cups)
  • Chicken stock icon
    Chicken stock
    3 tbsp (44ml)
  • Fish sauce icon
    Fish sauce
    2 tbsp (30ml)
  • Kaffir lime leaves icon
    Kaffir lime leaves
  • Coconut sugar icon
    Coconut sugar
    30g (about 2½ tbsp)
  • Carrot and daikon pickle icon
    Carrot and daikon pickle
    7.5 tbsp (150g)
  • Bean sprouts icon
    Bean sprouts
    as needed
  • Lime icon
    as needed
  • Soy sauce icon
    Soy sauce
    as needed


  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Large serving bowl

Step preview

  1. Add curry paste, lemongrass stalk, ginger, cilantro and shallot to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 3 sec, speed 5
  4. Sauté - approx 5 min, varoma, speed 2
  5. Then add coconut cream, water, chicken stock, fish sauce, kaffir lime leaves and coconut sugar to the TM5 bowl
  6. Cook - approx 10 min, 100°C, reverse speed 2
  7. Then add chicken breast to the TM5 bowl
  8. Cook - approx 5 min, 100°C, reverse speed 2
  9. Transfer content of TM5 bowl to 4 large serving bowls
  10. Garnish with carrot and daikon pickle
  11. Sprinkle with scallion
  12. Garnish with bean sprouts and lime
  13. Serve with soy sauce
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