Thai Chicken Coconut Curry Soup (Print Version)

Tender chicken in creamy coconut broth with red curry, ginger, and traditional Thai seasonings.

# 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 - 1 can (13.5 fl oz) full-fat coconut milk
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 Steps:

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 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 the chicken broth and coconut milk. Bring to a gentle simmer over medium heat.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well to combine all 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, or sugar as desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately while hot.

# Expert Hints:

01 -
  • It tastes complex and restaurant quality but comes together in less time than it takes to order takeout.
  • The creamy coconut broth is soothing enough for a quiet night in and bold enough to impress anyone you feed.
  • You can adjust the heat and sweetness to match your mood or the season.
  • Leftovers somehow taste even better the next day when all the flavors have mingled overnight.
02 -
  • Don't let the coconut milk boil hard or it can separate and turn grainy, keep it at a gentle simmer the whole time.
  • Add the lime juice at the very end, not during cooking, or the acidity will dull and lose its brightness.
  • Taste before serving because different curry pastes and fish sauces vary wildly in saltiness and heat.
03 -
  • Use kitchen shears to cut the chicken into bite sized pieces right in the packaging, it's faster and less messy than using a cutting board.
  • If you love heat, fry a spoonful of extra curry paste in oil until it darkens and drizzle it over the finished soup for an intense flavor boost.
  • Freeze leftover coconut milk in ice cube trays so you always have the right amount ready for your next batch.
Go Back