Thai Coconut Curry Soup (Print Version)

Creamy Thai-style soup featuring chicken, vegetables, and aromatic spices in rich 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 Make It:

01 - Heat 1 tablespoon oil in a large pot over medium heat. Add onions, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and softened.
02 - Stir in red curry paste and cook for 1 minute to release the flavors.
03 - Add chicken thighs and cook for 2 to 3 minutes, stirring to coat evenly 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 is cooked through.
06 - Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.
07 - Remove lemongrass and kaffir lime leaves. Adjust seasoning with lime juice, additional fish sauce, or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Advice:

01 -
  • The whole thing comes together in under an hour, which means you can have restaurant-quality curry on a Tuesday night without the stress.
  • One pot means one thing to wash, and the coconut milk does the heavy lifting so you're not hovering over the stove constantly.
  • It's naturally gluten-free and dairy-free, but tastes indulgent enough that no one will feel like they're missing out.
02 -
  • Don't skip bruising the lemongrass—I learned this the hard way by just dropping it in whole, and the flavor stayed locked inside instead of infusing the broth.
  • Taste the curry paste before you commit to the full amount; some brands are genuinely spicy while others are mild, and starting with less means you can always adjust.
  • Full-fat coconut milk is non-negotiable if you want the soup to taste rich and authentic; light coconut milk creates a broth that feels thin and apologetic.
03 -
  • Make it ahead and refrigerate it for up to three days—the flavors actually deepen and marry together overnight, making it even better the next day.
  • If the soup seems too thick when reheating, add a splash of chicken stock or coconut milk to loosen it back up.
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