Thai Chicken Coconut Curry Soup (Printable Version)

Tender chicken in creamy coconut milk with red curry paste, ginger, and traditional Thai seasonings.

# What You'll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 13.5 fluid ounces coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce or tamari
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# Method:

01 - Heat a large pot over medium heat. Add a splash of neutral oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its aromatic compounds.
02 - Add chicken pieces and cook for 2 to 3 minutes, stirring constantly to coat evenly with aromatics and curry paste.
03 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer, stirring occasionally.
04 - Add fish sauce, gluten-free soy sauce, and brown sugar. Stir well to incorporate flavors throughout the broth.
05 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables achieve tender-crisp texture.
06 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar according to preference.
07 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili slices, and lime wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, so you can have restaurant-quality curry on a weeknight without the stress.
  • The balance between creamy coconut and bright lime is addictive—every spoonful tastes like a small vacation.
  • It's naturally gluten-free and dairy-free, which means you're not sacrificing flavor for dietary needs.
02 -
  • Don't walk away once the vegetables go in—the difference between perfectly tender and mushy happens in about 90 seconds, and you want to catch it while it's still alive.
  • Taste the soup before serving every single time, because coconut milk brands vary wildly in richness, and your broth might be saltier than mine; seasoning is personal and it only takes a moment to dial it in.
03 -
  • If your soup tastes one-dimensional, it's probably missing fish sauce or lime juice—these two ingredients are the bridge between a good soup and one that makes people close their eyes while eating.
  • Use a good quality curry paste from a brand you trust; cheap paste tastes like sadness and food coloring, while the real thing tastes like someone actually knew what they were doing.
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