Thai Chicken Coconut Curry Soup (Printable)

Tender chicken in creamy coconut broth with red curry, ginger, and traditional Thai flavors.

# What You 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 oz) full-fat coconut milk
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

# Steps:

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

# Expert Advice:

01 -
  • It's ready faster than you'd expect, and somehow tastes like you spent hours coaxing out the flavors.
  • The coconut milk creates this silky backdrop that lets the spices shine without overwhelming the delicate chicken.
  • One pot means cleanup is almost laughably easy for something this elegant.
02 -
  • Don't skip the step of blooming the curry paste in oil—it's the difference between a soup that tastes like it came from a jar and one that tastes like it came from a kitchen where someone cared.
  • Taste and adjust as you go, especially at the end; the balance between salty, sour, sweet, and spicy is personal, and your palate is the best guide.
03 -
  • If your coconut milk separates in the can, don't drain the water—shake it well or blend it together before using so your broth stays creamy throughout.
  • Make a double batch and freeze the broth without the vegetables; thaw it later and add fresh vegetables for a quick meal that still tastes like you made it from scratch.
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