Quick 20-Minute Coconut Curry Chicken Soup with Red Cabbage and Lime

This vibrant coconut curry chicken soup comes together in a single pot in just 20 minutes, making it perfect for busy weeknights. Pan-seared chicken strips are simmered with red cabbage and carrots in a fragrant curry-coconut broth, finished with a squeeze of fresh lime and a drizzle of sweet chili sauce for heat.

The result is a light yet satisfying soup that tastes like it simmered for hours. Toasted curry powder adds depth, while the creamy coconut milk balances the spice. Serve it with extra lime wedges and scallion greens for a bright, comforting bowl any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice scallions, separating white and green parts. Quarter the lime.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and curry powder; cook, stirring, until fragrant, about 30 seconds. Add another drizzle of oil, then add chicken in a single layer. Cook without stirring until lightly browned on the bottom, 2-3 minutes.
3. Stir in the red cabbage and carrot mix and a pinch of salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 1-2 minutes. (Chicken will finish cooking later.)
4. In a medium bowl, whisk together cornstarch, stock concentrates, half the sweet chili sauce (use all for 4 servings) and 2 cups water (4 cups for 4 servings). Pour into the pot and bring to a boil. Cook until soup thickens and chicken is cooked through, 3-5 minutes.
5. Stir in coconut milk and a squeeze of lime juice. Season with salt and pepper to taste.
6. Ladle soup into bowls and top with scallion greens. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast strips?

Yes, boneless skinless chicken thighs work well. Cut them into strips and cook as directed, ensuring they reach an internal temperature of 165°F.

Is this soup gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on curry powder, stock concentrate and chili sauce to confirm.

Can I make this soup ahead of time?

Yes, the soup can be made a day ahead and reheated gently. The flavors will meld even more. Add a splash of water or broth if it thickens too much.