Thai Chicken Coconut Curry Soup (Printable)

Aromatic creamy coconut broth with tender chicken, red curry, ginger, and fresh vegetables.

# 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, gluten-free preferred
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

# Directions:

01 - Heat a large pot over medium heat. Add oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant.
02 - Stir in 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 to coat thoroughly with aromatics and curry paste.
04 - Pour in chicken broth and coconut milk. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well to integrate seasonings.
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 additional fish sauce, lime juice, 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 in under 40 minutes but tastes like you've been simmering it all day.
  • The balance of heat, creaminess, and brightness hits every flavor craving at once.
  • One pot means minimal cleanup, maximum satisfaction.
02 -
  • Never skip the grating of fresh ginger or use the jarred stuff—the difference is the difference between a good soup and one that tastes generic.
  • Fish sauce seems like it might ruin everything, but it's the ingredient that makes people lean back and ask what's in this, because something tastes deeply right about it.
03 -
  • Keep a lime wedge at your place at the table because squeezing fresh lime into each spoonful changes the entire experience in real-time.
  • If you find the soup too spicy, add more coconut milk to mellow it, and if it tastes flat, squeeze more lime before reaching for salt.
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