Thai Coconut Curry Soup (Print Version)

Creamy Thai soup with chicken, vegetables, and aromatic coconut broth

# What You'll Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 7 oz mushrooms, sliced
03 - 2 medium carrots, peeled and sliced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Rice

07 - 2/3 cup jasmine rice, rinsed

→ Liquids

08 - 1 can (13.5 oz) full fat coconut milk
09 - 4 cups chicken stock

→ Curry and Aromatics

10 - 2 to 3 tablespoons red curry paste
11 - 2 kaffir lime leaves, optional
12 - 1 stalk lemongrass, bruised and cut into 3 pieces
13 - 1 tablespoon fish sauce
14 - 1 teaspoon brown sugar
15 - Juice of 1 lime

→ Garnishes

16 - Fresh cilantro, chopped
17 - Sliced red chili, optional
18 - Lime wedges

# How to Prepare:

01 - Heat 1 tablespoon oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing for 2 to 3 minutes until fragrant and softened.
02 - Stir in red curry paste and cook for 1 minute to release aromatics and deepen flavors.
03 - Add chicken thighs and stir for 2 to 3 minutes, coating thoroughly with curry mixture.
04 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add jasmine rice and stir well. Simmer uncovered for 15 to 20 minutes until rice, vegetables, and chicken are tender and cooked through.
06 - Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5 additional minutes.
07 - Remove lemongrass and kaffir lime leaves. Adjust seasoning with lime juice, fish sauce, or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced red chili, and lime wedges.

# Expert Advice:

01 -
  • This soup has this magical quality of tasting even better the next day, making it my secret weapon for meal prep when I know a busy week is coming.
  • The balance of creamy coconut, aromatic spices, and tender chicken creates such a comforting hug in a bowl that even my spice-suspicious father-in-law asks for seconds.
02 -
  • The first time I made this soup, I accidentally boiled rather than simmered after adding the coconut milk, causing it to separate and giving the soup a grainy texture—keep the heat gentle after that creamy addition.
  • Bruising the lemongrass before adding it releases exponentially more flavor than simply cutting it, a technique a Thai chef once scolded me for skipping.
03 -
  • Toast your curry paste in the oil until fragrant before adding liquid—this one step awakens the dried spices in the paste and completely transforms the final depth of flavor.
  • Keep a knob of fresh ginger in your freezer and grate it while frozen—its actually easier to work with than fresh, theres zero waste, and it lasts for months.
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