Thai Chicken Coconut Curry Soup (Printable)

Tender chicken in creamy coconut broth with red curry, ginger, and fresh vegetables.

# What You’ll Need:

→ 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 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 It:

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 aroma and deepen the flavor.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat evenly with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer over medium-low heat.
05 - Add fish sauce, gluten-free soy sauce, and brown sugar. Stir well to incorporate seasonings.
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 desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like it spent hours simmering but actually comes together in under forty minutes.
  • The balance of creamy coconut and zesty lime makes every spoonful feel bright and interesting.
02 -
  • I learned that adding the lime juice too early can turn the broth slightly bitter if it boils too long.
  • Do not skip the step of blooming the curry paste in oil because it completely changes the complexity of the soup.
03 -
  • If the soup feels too thin let it simmer uncovered for a few extra minutes to concentrate the coconut cream.
  • Always taste the broth right before serving because the vegetables can sometimes dilute the saltiness of the fish sauce.
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