Thai Coconut Curry Soup Bowl (Print View)

Creamy coconut soup with tender chicken, vegetables, and aromatic red curry spices.

# 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 - 3⅓ 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually spent less than 40 minutes from start to finish.
  • The coconut broth is naturally creamy without any heavy dairy, making it feel indulgent but light.
  • One pot means cleanup is a breeze, leaving more time to actually enjoy the meal.
  • It's naturally gluten-free and dairy-free, so it works for almost anyone at your table.
02 -
  • Don't skip blooming the curry paste in the oil; it transforms from harsh and concentrated to deep and complex in just one minute.
  • Fish sauce becomes something beautiful once it mingles with heat and lime, not something to fear or skip.
  • Slice your vegetables thin so they cook quickly and stay slightly firm rather than becoming soft and forgettable.
  • Taste as you go because every curry paste brand is different, and you're the best judge of how much heat and salt you want.
03 -
  • If you can't find lemongrass or kaffir lime leaves, the soup is still absolutely delicious without them, though you'll miss that authentic floral note.
  • Substitute the chicken with shrimp (which cooks in 2 minutes), tofu, or simply load it with extra vegetables and use vegetable broth for a meatless version.
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