Thai Coconut Curry Soup (Printable)

Aromatic coconut curry broth with chicken, mushrooms, carrots, and fluffy jasmine rice for a comforting bowl.

# What You 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 and Aromatics

10 - 2-3 tablespoons red curry paste
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 - 1 lime, juiced

→ Garnishes

16 - Fresh cilantro, chopped
17 - 1 red chili, sliced, optional
18 - Lime wedges

# Steps:

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

# Expert Tips:

01 -
  • The balance of creamy coconut milk with zingy lime and aromatic herbs creates layers of flavor that unfold with each spoonful, making you feel like you've mastered Thai cooking without years of practice.
  • This recipe saved me countless times when friends dropped by unexpectedly since it comes together in under an hour yet tastes like it's been simmering all day.
02 -
  • If your soup tastes flat despite following the recipe precisely, add fish sauce by the half-teaspoon until it suddenly pops with flavor, something that took me several disappointing batches to figure out.
  • Let the soup rest for about 5 minutes after turning off the heat before serving, as the flavors meld together in that brief resting period in a way that transforms it from good to remarkable.
03 -
  • If kaffir lime leaves are unavailable, use a vegetable peeler to remove the zest from one lime in long strips and add them to the soup while simmering, then remove before serving.
  • Freeze leftover curry paste in tablespoon-sized portions using an ice cube tray, then transfer to a freezer bag for quick access whenever the craving hits.
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