Thai Coconut Curry Soup (Printable Version)

Creamy Thai soup with chicken, vegetables, and aromatic 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 & Aromatics

10 - 2 to 3 tablespoons red curry paste, adjusted to taste
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

# Steps:

01 - Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the onions, garlic, and ginger, sautéing for 2 to 3 minutes until fragrant and softened.
02 - Stir in the red curry paste and cook for 1 minute to release its complex flavors.
03 - Add the chicken thighs and cook for 2 to 3 minutes, stirring constantly to coat evenly with the curry mixture.
04 - Pour in the chicken stock and bring to a simmer. Add the carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add the jasmine rice and stir well. Simmer uncovered for 15 to 20 minutes until the rice and vegetables are tender and the chicken is cooked through.
06 - Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 additional minutes.
07 - Remove the lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Advice:

01 -
  • It tastes like you've been cooking for hours, but comes together in under 45 minutes flat.
  • The coconut milk makes everything silky without any dairy guilt, and it's naturally gluten-free too.
  • Those chicken thighs stay impossibly tender while the rice cooks right in the pot with everything else.
  • One bowl feels indulgent enough to serve at a dinner party but casual enough for a Tuesday night alone.
02 -
  • Don't skip rinsing the rice—it keeps your broth clear and silky instead of becoming murky and starchy, which changes the whole eating experience.
  • Those lemongrass stalks and lime leaves absolutely must come out before serving or someone will bite into a tough piece and wonder what happened.
  • Coconut milk can separate when it's been sitting in the can, so give it a good stir before pouring, and never let the finished soup boil aggressively or it might break apart.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and tastes even better the next day when the flavors have had time to get cozy with each other.
  • If your curry paste is mild and you want more depth, add a teaspoon of Thai red chili flakes or a fresh bird's eye chili for heat without changing the flavor profile.
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