Thai Coconut Curry Soup (Print View)

Creamy coconut broth with chicken, vegetables, and aromatic Thai spices simmered to perfection.

# Components:

→ 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 fl oz) full fat coconut milk
09 - 4 cups chicken stock

→ Curry and Aromatics

10 - 2 to 3 tablespoons red curry paste, adjust to taste
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 - Juice of 1 lime

→ Garnishes

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

# Directions:

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

# Expert Advice:

01 -
  • The rice cooks right in the broth, absorbing every bit of coconut and curry flavor so nothing gets wasted.
  • One pot means minimal cleanup, and the whole thing comes together in under 45 minutes without sacrificing depth.
  • Chicken thighs stay tender and forgiving, making this nearly impossible to mess up even on chaotic weeknights.
02 -
  • Don't skip rinsing the rice—cloudy broth happens when you don't, and it changes the whole texture of the finished soup.
  • Fish sauce smells intense raw but transforms into savory depth once it hits the heat, so trust the process even if the bottle seems suspicious.
  • Lemongrass and lime leaves must be removed before serving unless you warn guests; biting into a whole piece is genuinely unpleasant.
03 -
  • Make a bigger batch than you need and freeze the cooked soup minus the rice; reheat and cook fresh rice in it next time for weeknight speed.
  • A splash of lime juice stirred in at the table makes every spoonful taste brighter than if you add it all at once to the pot.
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