Thai Chicken Coconut Curry Soup (Printable)

Creamy coconut soup spiced with red curry paste and tender chicken pieces

# What You'll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 1 can (13.5 fl oz) coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce or tamari
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# Directions:

01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its aroma.
02 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat thoroughly with the aromatic and curry paste mixture.
03 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer, then add fish sauce, soy sauce, and brown sugar. Stir well to combine.
04 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables reach tender-crisp texture.
05 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as desired.
06 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • The broth achieves that perfect balance between creamy and spicy, coating your tongue with layers of flavor that unfold with each spoonful.
  • Its deceptively simple to make but delivers restaurant-quality taste that will have everyone thinking youve been secretly taking Thai cooking classes.
02 -
  • The first time I made this, I added the lime juice too early and simmered it for the full cooking time, resulting in an oddly bitter aftertaste that took me months to figure out.
  • I discovered that letting the soup rest for about 5 minutes after cooking allows the flavors to meld together beautifully, making an even more harmonious bowl.
03 -
  • If your curry paste has been sitting in the fridge for a while, add an extra teaspoon, as the flavors tend to mellow over time.
  • Keep a knob of ginger in the freezer and grate it while frozen, no need to peel, for quick aromatic base without wastage or prep.
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