Thai Coconut Curry Soup Bowl (Printer-Friendly)

Creamy coconut soup with tender chicken and vegetables in aromatic red curry broth

# What You'll Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy (optional)
06 - 2 spring onions, thinly sliced

→ Aromatics

07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces (optional)
10 - 4 kaffir lime leaves (optional)

→ Broth

11 - 2 tablespoons red curry paste
12 - 3 1/3 cups coconut milk, full fat or light
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime

→ Garnishes

17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced (optional)
19 - Lime wedges

# Method:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass for 1 minute until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its flavors.
03 - Add the chicken slices and cook for 2 to 3 minutes, stirring to coat with the curry paste.
04 - Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
05 - Bring to a gentle simmer and cook for 10 to 12 minutes, until the chicken is cooked through and vegetables are tender.
06 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
07 - Add baby spinach or bok choy if using and simmer for 1 to 2 minutes until just wilted.
08 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls.
09 - Top with spring onions, cilantro, fresh chili, and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The creamy coconut broth feels indulgent without being heavy or rich.
  • You can adjust the heat and sweetness to match your mood every single time.
  • Leftovers taste even better the next day when the flavors deepen overnight.
02 -
  • Don't boil the coconut milk hard or it can separate and look oily, keep it at a gentle simmer.
  • Taste before adding all the lime juice at once, too much can make it sour instead of bright.
  • Slice the chicken thin so it cooks evenly and quickly without drying out.
03 -
  • Bruise the lemongrass with the back of a knife before adding it so the oils release into the broth.
  • Use full fat coconut milk if you want a richer, creamier soup, light works if you prefer it brothier.
  • Always taste and adjust at the end, the balance of salty, sweet, sour, and spicy is what makes this sing.
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