Thai Coconut Curry Soup Bowl (Print Version)

Fragrant Thai-inspired soup with tender chicken, vegetables, and creamy coconut 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

# How-To:

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. Stir in the red curry paste and cook for another minute to release its flavors.
02 - Add the chicken slices and cook for 2 to 3 minutes, stirring to coat with the curry paste.
03 - Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
04 - Bring to a gentle simmer and cook for 10 to 12 minutes, until the chicken is cooked through and vegetables are tender.
05 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste. Add baby spinach or bok choy and simmer for 1 to 2 minutes until just wilted.
06 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It's ready in under 45 minutes but tastes like it simmered for hours, fooling everyone at your table.
  • The creamy coconut broth balances the spice in a way that makes you crave another spoonful immediately.
  • You can swap proteins or vegetables without losing the soul of the dish, making it forgiving and adaptable.
02 -
  • Don't skip the blooming step for curry paste; it's the difference between tasting like Thai food and tasting like soup with curry powder sprinkled in.
  • Fish sauce smells intense in the jar but becomes essential once it dissolves into the broth—trust the process and don't be afraid of it.
  • Lime juice is not optional; it's the final seasoning that prevents everything from tasting one-note and makes people pause mid-spoonful.
03 -
  • Toast your coconut milk can in the sun for a few minutes before opening it if it's separated; the heat helps blend it back together before it hits the pot.
  • Keep your knife sharp when slicing chicken—a dull knife tears the meat rather than cutting it cleanly, which affects both texture and cooking time.
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