Thai Coconut Curry Soup (Printer Friendly)

Tender chicken and vegetables simmered in aromatic coconut curry broth with fresh ginger, garlic, and lime. A comforting Thai-inspired meal.

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy (optional)
06 - 2 spring onions, thinly sliced

→ Aromatics

07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces (optional)
10 - 4 kaffir lime leaves (optional)

→ Broth

11 - 2 tablespoons red curry paste
12 - 3⅓ cups coconut milk, full fat or light
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime

→ Garnishes

17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced (optional)
19 - Lime wedges

# Directions:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté ginger, garlic, and lemongrass for 1 minute until fragrant.
02 - Stir in red curry paste and cook for 1 minute to release and develop its flavors.
03 - Add chicken slices and cook for 2-3 minutes, stirring constantly to coat evenly with curry paste.
04 - Pour in coconut milk and chicken broth. Add kaffir lime leaves, carrots, mushrooms, and red bell pepper.
05 - Bring to a gentle simmer and cook for 10-12 minutes until chicken is cooked through and vegetables are tender.
06 - Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
07 - Add baby spinach or bok choy if using and simmer for 1-2 minutes until just wilted.
08 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and serve with lime wedges.

# Pro Advice:

01 -
  • It comes together faster than you'd expect for something this aromatic and soul-warming, making weeknight dinners feel restaurant-quality without the stress.
  • The spice is customizable, so whether you're nursing a cold or feeding adventurous friends, you control the heat without sacrificing flavor.
  • It's naturally gluten-free and dairy-free, so you're not creating separate meals or apologizing for what's in the pot.
02 -
  • Don't skip the step of letting the curry paste cook in oil for a minute because that brief window transforms it from a raw paste into something integrated and smooth.
  • The lemongrass needs bruising to release its oils, so don't just toss it in whole and expect the same magic.
  • Fish sauce seems intimidating, but trust it; it deepens every flavor without making the soup taste fishy if you're using the right amount.
03 -
  • Buy pre-sliced mushrooms and julienned carrots if you're short on time; the soup doesn't care, and neither should you.
  • Coconut milk separates naturally, so give the can a good shake before opening, or if you prefer a thinner broth, scoop out some of the cream layer and save it for another use.
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