Thai Chicken Coconut Curry Soup (Printable Version)

Creamy coconut curry soup with tender chicken, aromatic spices, 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 tbsp fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tbsp red curry paste
06 - 1 can (14 oz) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tbsp fish sauce
09 - 1 tbsp soy sauce (use gluten-free if needed)
10 - 1 tsp 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

# Steps to Follow:

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.
03 - Add chicken pieces and cook for 2–3 minutes, stirring to coat with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10–12 minutes, until chicken is cooked through and vegetables are just tender.
07 - Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like something you'd get from a careful restaurant chef
  • The broth is incredibly forgiving and happy to accommodate whatever vegetables you have in the crisper drawer
  • Leftovers taste even better the next day when the curry has had time to really settle into everything
02 -
  • Letting the curry paste cook for a full minute before adding liquid makes a huge difference in depth
  • Fish sauce seems intense straight from the bottle, but it dissolves into this incredible savory background note
  • The lime really must be added at the end, otherwise the bright acidity cooks away and you lose that essential pop
03 -
  • Taste as you go, especially after adding the lime, because balance is everything here
  • If you are sensitive to spice, start with half the curry paste and add more gradually
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