Save to Pinterest Experience the vibrant and comforting flavors of Thailand with this Thai Coconut Curry Soup. This easy-to-make dish combines tender chicken thighs, earthy mushrooms, and sweet carrots in a rich, velvety coconut milk broth. Infused with aromatic red curry paste, lemongrass, and kaffir lime leaves, every spoonful offers a perfect balance of spice and creaminess, made even more satisfying with the addition of fluffy jasmine rice.
Save to Pinterest This recipe is designed for maximum flavor with minimal effort. By simmering the rice directly in the broth, it absorbs all the aromatic spices, making the soup incredibly hearty. It's a nourishing dish that brings the warmth of Southeast Asian cuisine straight to your table in just 45 minutes.
Ingredients
- 500 g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 200 g (7 oz) mushrooms, sliced
- 2 medium carrots, peeled and sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 120 g (2/3 cup) jasmine rice, rinsed
- 400 ml (1 can) coconut milk (full fat recommended)
- 1 liter (4 cups) chicken stock
- 2–3 tablespoons red curry paste (adjust to taste)
- 2 kaffir lime leaves (optional)
- 1 stalk lemongrass, bruised and cut into 3 pieces
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped
- Sliced red chili (optional)
- Lime wedges
Instructions
- Step 1
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onions, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.
- Step 2
- Stir in the red curry paste and cook for 1 minute to release the flavors.
- Step 3
- Add the chicken thighs and cook for 2–3 minutes, stirring to coat with the curry mixture.
- Step 4
- Pour in the chicken stock and bring to a simmer. Add the carrots, mushrooms, lemongrass, and kaffir lime leaves (if using).
- Step 5
- Add the rice and stir well. Simmer uncovered for 15–20 minutes, or until the rice and vegetables are tender and the chicken is cooked through.
- Step 6
- Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.
- Step 7
- Remove the lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt if needed.
- Step 8
- Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.
Zusatztipps für die Zubereitung
To get the most out of your aromatics, ensure you bruise the lemongrass stalk before adding it to the pot. Rinsing the jasmine rice thoroughly before cooking prevents the soup from becoming overly starchy or thick.
Varianten und Anpassungen
For a different protein profile, substitute the chicken with shrimp or tofu. You can also boost the vegetable content by adding baby corn, bell peppers, or snap peas during the simmering process.
Serviervorschläge
Serve this soup steaming hot, perhaps with extra jasmine rice on the side for an even heartier meal. To drink, it pairs beautifully with a crisp Riesling or a refreshing Thai iced tea.
Save to Pinterest With its vibrant colors and deep, complex broth, this Thai Coconut Curry Soup is a satisfying meal that brings a taste of the tropics to your dinner table. Simple to prepare but rich in flavor, it is sure to become a household favorite.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, substitute chicken thighs with firm tofu or extra vegetables. Replace fish sauce with soy sauce or a vegetarian fish sauce alternative. The coconut milk and curry paste provide plenty of flavor and richness.
- → How spicy is this soup?
The heat level depends on your red curry paste. Start with 2 tablespoons for mild-medium spice. Most Thai red curry pastes provide gentle warmth rather than intense heat. Adjust up or down based on your preference, and add sliced chili garnish for extra kick.
- → Can I use different rice?
Jasmine rice works best for its floral aroma and fluffy texture. Basmati or long-grain white rice are good substitutes. Avoid short-grain rice as it becomes too sticky. Brown rice requires longer cooking time - add it 10 minutes earlier than the recipe specifies.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two. Reheat gently on the stovetop, adding a splash of water or stock if needed. The rice will absorb more liquid over time.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Note that the rice texture may change slightly upon reheating. For best results, freeze without the rice and cook fresh rice when serving. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
This soup is substantial enough to stand alone as a main dish. Serve with extra jasmine rice for a heartier meal. Crisp Riesling, Thai iced tea, or light lager pair beautifully. Naan or crusty bread helps soak up the flavorful broth.