Thai Coconut Curry Soup Bowl (Print Version)

Aromatic coconut curry soup with tender chicken and fresh vegetables in a spicy, creamy 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 Steps:

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

# Expert Tips:

01 -
  • It comes together in under 45 minutes, so weeknight dinners don't feel like a compromise.
  • The broth is genuinely luxurious but your pantry probably has most of what you need right now.
  • One pot means less cleanup, more time to actually enjoy eating something delicious.
  • It tastes even better the next day when the flavors have gotten to know each other.
02 -
  • Don't skip the step of cooking curry paste in oil—it transforms from a concentrated paste into something that actually distributes through the entire pot.
  • Taste as you go because spice tolerance is real and personal; you can always add more curry paste or fish sauce, but you can't take it out.
  • Coconut milk separates naturally, which is fine—just shake it well before pouring, or if you like a richer broth, don't shake it and use the thick cream on top.
03 -
  • Make this soup on a lazy weekend and you'll have lunch for the next few days—it keeps beautifully and tastes better as it sits.
  • If you can find Thai red curry paste in an Asian market instead of the supermarket, the flavor difference is noticeable and worth the small detour.
  • Bruise your lemongrass stalks by laying them flat on the cutting board and smashing them with the heel of your knife—this releases oils that make the whole soup taste more intentional.
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