Thai Coconut Curry Soup (Print View)

Fragrant Thai-style soup with chicken, vegetables, and jasmine rice simmered in creamy coconut curry broth.

# Components:

→ 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 fl oz) full fat coconut milk
09 - 4 cups chicken stock
10 - 1 tablespoon neutral cooking oil

→ Curry & Aromatics

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

→ Garnishes

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

# Directions:

01 - Heat 1 tablespoon oil in a large pot or Dutch oven 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 the flavors and deepen the spice profile.
03 - Add chicken thighs and cook for 2 to 3 minutes, stirring constantly to evenly coat with the 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 and vegetables are tender and chicken reaches full doneness.
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 and additional fish sauce or salt to taste.
08 - Ladle into bowls and garnish with chopped cilantro, sliced red chili, and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent all day simmering when really you've barely spent 45 minutes, and nobody needs to know the difference.
  • The creamy coconut base soothes while the curry paste and lime keep things lively, so it's comfort food that doesn't put you to sleep.
  • Naturally gluten-free and dairy-free, which means it actually works for almost every gathering without the usual substitution stress.
02 -
  • Don't skip the step of cooking the curry paste by itself; that minute of heat releases oils and deepens flavors in a way that makes the whole soup better.
  • If your coconut milk has separated, that thick cream on top is a gift—stir it in or swirl it on top for extra richness and texture.
03 -
  • Bruising the lemongrass with the side of your knife before adding it releases its oils and makes the broth taste more intensely of itself.
  • If you find fish sauce off-putting, start with half the amount and taste before adding more; it transforms from stinky to essential once it hits the broth.
Return