Thai Chicken Coconut Curry Soup (Print Version)

Creamy coconut broth infused with red curry, tender chicken, and crisp vegetables creates this aromatic Thai favorite.

# Ingredient List:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# How to Make:

01 - Heat a large pot over medium heat with a splash of oil. Sauté shallots, ginger, and garlic for 2 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aromatic compounds.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring continuously to coat evenly with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir thoroughly to combine.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables are tender-crisp.
07 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as needed.
08 - Ladle soup into bowls and garnish with fresh cilantro, Thai basil, sliced red chili, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It has a way of warming you from the inside out without feeling heavy or greasy.
  • The balance of lime and coconut creates a brightness that most store bought soups just cannot replicate.
02 -
  • I learned that adding the lime juice too early can make the broth taste slightly bitter instead of bright.
  • Never boil the coconut milk vigorously or it might separate and lose that perfectly silky texture.
03 -
  • Always use fresh herbs like Thai basil and cilantro because the dried versions simply cannot compete with the fresh aroma.
  • If the soup feels too thin, let it simmer uncovered for a few extra minutes to concentrate the flavors and thicken slightly.
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