Thai Wai Coconut Curry - Standard Recipe

You Will Need:

1 Thai Wai Coconut Curry Mix
2 Tbsp. oil
4 cups chicken broth (32 oz.)
3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)
(optional garnish: squeeze of lime)

Here’s What You Do:

In a 4-quart pot, heat oil over medium-high heat. Add chicken thighs and sauté 4-5 minutes per side. Remove chicken to a cutting board and cool.
Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil.
Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover, and cook for 15 minutes.
Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.

Optional: Serve with a squeeze of lime.
Soup will continue to thicken as it rests, add more broth or water to thin as desired. If using pre-cooked/roasted chicken, simply sauté contents of soup mix quickly in oil then add broth to begin recipe.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Boosting Protein?

Incorporate legumes like lentils or chickpeas, swap regular broth for bone broth, or add Greek yogurt, tofu, or hemp seeds as toppings

Cutting Calories/Fat?

Replace full-fat coconut milk with light coconut milk or a mix of chicken broth and Greek yogurt. Use boneless, skinless chicken breast instead of thighs, and increase vegetable volume.

Watching added sugars?

Avoid "cream of coconut," which is heavily sweetened. Choose canned, full-fat "unsweetened" coconut milk or coconut cream.

More Veggies?

Sauté hard vegetables (carrots, sweet potatoes, cauliflower, onions) with soup mix early to build flavor, or stir in soft greens (spinach, kale) and frozen veggies (peas, corn) in the last few minutes of simmering.

Interested in whole grains or extra fiber?

Stir in cooked brown rice, quinoa, or barley, and add fiber-rich ingredients like red lentils, chickpeas, chopped kale, spinach, or cauliflower

Looking for Mediterranean-Inspired additions?

To add Mediterranean-inspired flavors, enhance the base with olive oil-sautéed aromatics (onions, garlic, carrots, celery), incorporate fresh lemon juice and zest, and stir in leafy greens like spinach. Complement the curry spices with herbs such as dill, oregano, or parsley, and add texture with chickpeas, white beans, or orzo.

Serving and Garnish Ideas

Top with fresh cilantro, green onions, lime wedges, chili oil, or crispy shallots. Serve with side pairings like warm naan bread, steamed basmati rice, or rice noodles to make it a fuller meal.

Cooking Methods

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan

Using Chickpeas/Garbanzo Beans

You Will Also Need:

4 cups vegetable broth (32 oz.)
1 can (14-16 oz.) chickpeas/garbanzo beans
2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)

Here’s What You Do:

In 4-quart pot, add broth, drained chickpeas, and bring to boil.
Reduce heat to medium-low, stir in soup mix, cover, and cook for 15 minutes.
Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.
Optional: Serve with a squeeze of lime

Soup will continue to thicken as it rests, add more broth or water to thin as desired.

Using Cauliflower & Frozen Spinach

You Will Also Need:

4 cups vegetable broth (32 oz.)
1/2 head of Cauliflower chopped
1 box frozen spinach or 2 cups of chopped fresh spinach
1 can (14 oz.) unsweetened coconut milk

Here’s What You Do:

In 4-quart pot, add broth bring to boil.
Reduce heat to medium-low, stir in cauliflower, spinach and soup mix, cover, and cook for 15 minutes.
Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.
Simmer over low heat for 10 minutes and serve.

Vegetarian

This soup is vegetarian as prepared, with no changes required.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Lighten Up!

You Will Also Need:
2 Tbsp oil
4 cups chicken broth (32 oz)
3–4 boneless, skinless chicken thighs (12 oz) or 2–3 chicken breasts (12 oz)
1 can (14 oz) unsweetened coconut milk
1 can (4 oz) diced mild green chiles

Here’s What You Do:
In a 4-quart pot, bring broth to a boil.
Stir in contents of the Thai Wai Coconut Curry Mix and shredded chicken.
Return to a boil, reduce heat, and simmer 15 minutes on low heat.
Stir in coconut milk and green chiles.
Simmer again, covered, for 10 minutes and serve.

Optional: Serve with a squeeze of fresh lime.

Seafood Variation

You Will Also Need:
4 cups chicken broth (32 oz)
¾ lb halibut cut into 1-inch cubes or shrimp, peeled and deveined
1 can (14 oz) unsweetened coconut milk
1 can (4 oz) diced mild green chiles

Here’s What You Do:
In a 4-quart pot, bring broth to a boil.
Stir in contents of the soup mix and add the fish or shrimp.
Return to a boil, reduce heat, and simmer 15 minutes on low heat.
Stir in coconut milk and green chiles.
Simmer again, covered, for 15 minutes and serve.

Shrimp Swap: Replace the chicken with cooked shrimp for a quick seafood version.

Rotisserie Shortcut: Use shredded rotisserie chicken and add extra broth to stretch the soup further.

Turn Up the Curry: Stir in a spoonful of red curry paste or extra curry seasoning for deeper spice.

Sweet Chili Kick: Add Thai sweet chili sauce or your favorite Thai hot sauce to boost the heat and sweetness.

Citrus Herb Finish: Serve with fresh lime juice, lime zest, and chopped cilantro to brighten the broth.

Butternut Curry Soup: Add diced butternut squash for a naturally sweet, hearty variation.

Lighter Coconut Broth: Use one can of coconut milk and replace the remaining liquid with water or broth for a slightly lighter soup.

Inspired by our customers. Thanks to Debra, Zoe, Kelly S., Shanna, Deborah, Edward S., and Chloe for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.