Thai Chicken Coconut Curry Soup (Print Page)

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

# What You 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 fl oz coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon soy sauce or gluten-free 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

# Directions:

01 - Heat a large pot over medium heat. Add a splash of 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 aroma.
02 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat with aromatics and curry paste.
03 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
04 - Add fish sauce, soy sauce, and brown sugar. Stir well to incorporate.
05 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
06 - Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
07 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Expert Advice:

01 -
  • Ready in under 45 minutes but tastes like you've been simmering it all day.
  • Naturally gluten-free and dairy-free without any sacrifice in richness or flavor.
  • Adaptable to whatever protein or vegetables you have waiting in your fridge.
02 -
  • Fish sauce smells like it might ruin everything, but once it hits the hot liquid, it transforms into pure umami—don't skip it or substitute it with soy sauce alone.
  • Add vegetables in the last 12 minutes only, because overcooked vegetables turn mushy and lose the textural interest that makes each spoonful interesting.
  • Lime juice at the very end brightens flavors in a way nothing else can—it's the difference between a good soup and one people remember.
03 -
  • Don't let the soup boil once chicken is added—a gentle simmer keeps everything tender and the flavors from becoming muddy.
  • Full-fat coconut milk is non-negotiable; the light version turns the soup thin and unsatisfying, so save money elsewhere.
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