Thai Coconut Curry Soup

My first encounter with this soup happened on a rainy Bangkok evening when a street vendor ladled it into a foam cup with practiced speed, steam rising into the humid air. The way the coconut milk swirled into the red curry broth mesmerized me, and one spoonful made everything click—why this combination of aromatics and creamy richness could feel both comforting and alive. Years later, I recreated it in my own kitchen, finding that jasmine rice cooked directly in the broth transforms a simple soup into something substantial and deeply satisfying. It became the dish I make when I want to feel transported without leaving home.

I made this for my sister during her first winter in a cold climate, and watching her face as that first spoonful hit her tongue was everything. She closed her eyes, and suddenly the conversation stopped for a moment—just the quiet sound of spoons against bowls and the occasional sip of broth. That's when I knew this recipe had become more than just dinner.

Ingredients

• Boneless, skinless chicken thighs (500 g): Thighs stay juicy even with longer cooking, unlike breasts which can dry out; trim any excess fat if you prefer.
• Mushrooms (200 g), sliced: Their earthy umami deepens the broth, and they release their own liquid, enriching everything around them.
• Carrots (2 medium), sliced: Cut them thin enough to soften in the rice-cooking time, releasing subtle sweetness into the soup.
• Onion (1 small), finely chopped: The foundation that helps carry the curry paste's flavors throughout the pot.
• Garlic (2 cloves), minced: Mince finely so it dissolves into the aromatics base rather than leaving chunks.
• Fresh ginger (1 tablespoon), grated: Grating releases more juice than chopping, giving you brighter heat and a cleaner flavor.
• Jasmine rice (120 g), rinsed: Rinsing removes excess starch so the rice grains stay separate and don't make the broth cloudy.
• Coconut milk (400 ml, full fat): Full fat is non-negotiable here; it creates the luxurious mouthfeel that makes this more than just a broth.
• Chicken stock (1 liter): Use homemade if you have it, or good quality store-bought; it becomes the backbone of every spoonful.
• Red curry paste (2–3 tablespoons): Start with 2 tablespoons and taste as you go; brands vary wildly in heat level.
• Kaffir lime leaves (2, optional): If you find them fresh or frozen, they add a floral complexity that dried versions can't match.
• Lemongrass (1 stalk), bruised and cut: Bruise it with the flat of your knife to crack the fibers and release the aromatic oils.
• Fish sauce (1 tablespoon): The umami secret weapon; it won't taste fishy, just deeper and more savory than salt alone.
• Brown sugar (1 teaspoon): A tiny amount balances the heat and salt, rounding out the flavors without making anything sweet.
• Lime juice (from 1 lime): Add this at the end so it stays bright; heat would dull its sharp edge.
• Fresh cilantro, sliced red chili, lime wedges: These garnishes aren't extras—they add texture, heat, and freshness that complete each spoonful.

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Build your aromatic base:

Heat oil over medium heat and add onions, garlic, and ginger, listening for that gentle sizzle and waiting for the smell to become almost sharp with ginger. When the onions turn translucent and everything softens, you'll know the foundation is ready.

Bloom the curry paste:

Stir in the curry paste and hold it over the heat for exactly one minute, stirring constantly so it darkens just slightly and releases all its concentrated flavors. You'll notice the color shift and the smell becomes more complex and less raw.

Toast the chicken:

Add the chicken pieces and stir them around in that curry-coated base for a few minutes until the outside just begins to change color. This isn't about cooking it through; it's about coating every piece so flavors bind early.

Start the simmer:

Pour in the stock and bring everything to a gentle boil, then lower to a simmer and add carrots, mushrooms, lemongrass, and kaffir lime leaves if using. The surface should bubble occasionally, never a rolling boil that breaks the chicken apart.

Cook the rice in the broth:

Add the rinsed jasmine rice and stir well, then let it simmer uncovered for 15 to 20 minutes. The rice will gradually soften while absorbing all the flavors, and you'll notice the broth thickening slightly as the rice releases its starch.

Finish with coconut cream:

Stir in the coconut milk, fish sauce, and brown sugar, then let everything gentle simmer for five more minutes so the coconut warms through and melds with everything. Taste a spoonful of broth—it should taste rich and balanced.

Season and serve:

Remove the lemongrass and lime leaves, then finish with lime juice and taste for salt. Ladle into bowls and crown each one with cilantro, chili, and lime wedges for color and brightness.

Save

Last summer, I made this for a potluck where I didn't know most of the people, and by the end of the evening, three different people asked for the recipe. What surprised me most wasn't that they wanted to replicate it, but that they recognized something in it—comfort that travels across cultures, food that feels both adventurous and safe somehow.

Why Jasmine Rice Changes Everything

Cooking the rice directly in the broth instead of on the side is the move that turns this from a soup with a rice side into something unified and intentional. The rice becomes a vehicle for every flavor floating around it, and the starch it releases creates a gentle creaminess that needs no cream. It's the difference between ingredients that happen to share a bowl and ingredients that become one thing together.

Adjusting Heat Without Fear

Red curry paste varies so much between brands and regions that there's no shame in starting conservative and tasting as you go. The beauty of this soup is that it's forgiving—you can add more paste mid-simmer if you want more kick, or you can lean on the coconut milk and lime juice to balance heat you've already committed to. Some days you want it gentle and soothing; other days you want it to wake you up.

Variations That Work Beautifully

Shrimp cooks faster than chicken, so if you swap it in, add it during the last five minutes to avoid rubbery pieces. Tofu takes on the broth's flavors quietly, making it perfect for vegetarian versions, and baby corn or snap peas add sweetness and snap that balances the richness. The structure of this recipe is stable enough to handle substitution without losing its soul.

• Shrimp needs only a few minutes in the simmering broth to turn pink and tender, so save it for the very end.
• Press tofu and cube it, then add it early so it drinks in all the curry and coconut flavors.
• Extra vegetables should be added based on their cooking time; quick-cooking ones near the end, harder ones with the carrots.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Save

This soup has become my quiet answer to bad days, the dish I make when someone visits and I want them to feel cared for without fuss. It's the kind of recipe that rewards you for paying attention but forgives you for not being perfect.

Recipe Questions

→ Can I make this soup vegetarian?

Absolutely. Replace chicken thighs with firm tofu or extra vegetables like bell peppers, baby corn, and snap peas. Substitute fish sauce with soy sauce or a vegetarian fish sauce alternative to maintain the savory depth.

→ How spicy is this curry soup?

The heat level depends on your red curry paste. Start with 2 tablespoons for mild warmth, or increase to 3 tablespoons for medium spice. Garnish with sliced red chilies to add extra heat for those who enjoy it.

→ Can I freeze this soup?

The soup freezes well for up to 3 months, though the rice texture may soften slightly. For best results, freeze without the rice and cook fresh jasmine rice when reheating. Allow the soup to cool completely before transferring to freezer-safe containers.

→ What can I serve with this soup?

Pair with crusty bread, naan, or extra jasmine rice for a more substantial meal. A crisp Riesling or Gewürztraminer complements the creamy coconut flavors beautifully, while Thai iced tea provides a sweet, cooling contrast.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. The rice will absorb liquid as it sits, so add a splash of chicken stock or water when reheating to restore the desired consistency. Gently warm over medium-low heat, stirring occasionally.

→ Can I use brown rice instead?

Yes, but adjust cooking time accordingly. Brown rice typically requires 35-45 minutes to cook, so add it earlier in the process with the carrots and mushrooms. Alternatively, cook brown rice separately and stir it in during the final minutes.