Thai Coconut Curry Soup (Printable)

Creamy Thai soup with chicken, vegetables, and jasmine rice in aromatic coconut curry broth.

# What You'll Need:

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

→ Curry & Aromatics

10 - 2 to 3 tablespoons red curry paste
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

# How-To Steps:

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

# Expert Advice:

01 -
  • The broth achieves that perfect balance between richness and brightness that restaurant versions often miss, letting you adjust the heat level to your exact preference.
  • Everything cooks in a single pot, which means complex flavors without the kitchen chaos that usually follows exotic cooking adventures.
02 -
  • Never boil the soup after adding coconut milk or it may separate, turning what should be silky into something grainy and unappetizing.
  • The soup gets even better overnight as the flavors meld, so making it a day ahead for dinner parties gives you both convenience and superior flavor.
03 -
  • When buying lemongrass, look for stalks that feel heavy for their size and arent dried out at the ends, then freeze unused portions wrapped in plastic for future use.
  • Grating the ginger directly into the pot with a microplane means no stringy bits and releases more aromatic oils than chopping.
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