Thai Chicken Coconut Curry Soup (Printable)

Tender chicken simmers in creamy coconut milk with red curry paste, ginger, garlic and vegetables for a comforting aromatic bowl.

# Components:

→ 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 - 13.5 fl oz coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon soy sauce or gluten-free tamari
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

# Method:

01 - Heat a large pot over medium heat. Add a splash of oil, then 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 full aroma.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat 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 well to combine.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
07 - Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, and tastes like you spent all afternoon on it.
  • The creamy coconut broth is naturally gluten-free and dairy-free, so it works for almost anyone at your table.
  • Every bowl tastes different depending on how you garnish it, so everyone gets to customize their own experience.
02 -
  • Don't skip blooming the curry paste in oil—it's the difference between a muddy-tasting soup and one that tastes like it came from a proper Thai kitchen.
  • Coconut milk separates as it sits, so shake the can well before opening, or you might end up with watery soup instead of creamy soup.
  • Adding the lime at the very end is crucial; if you add it earlier, the acid will dull and flatten the flavors as everything simmers together.
03 -
  • If your soup tastes slightly bitter or too intense, a tiny pinch of brown sugar will round everything out without making it sweet.
  • The secret to restaurant-quality richness is simmering long enough for the flavors to fully marry—even an extra five minutes makes a noticeable difference.
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