Thai Coconut Curry Soup (Printer View)

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

# 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 fl oz) coconut milk, full fat
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

# Method:

01 - Heat 1 tablespoon of oil in a large pot 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 and stir for 2 to 3 minutes, coating thoroughly with the curry mixture.
04 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Stir in jasmine rice and simmer uncovered for 15 to 20 minutes until rice and vegetables are tender and chicken is cooked through.
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 as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Advice:

01 -
  • The whole thing comes together in 45 minutes, which means dinner can actually happen on a busy day.
  • It's a complete meal in one bowl—rice, protein, vegetables, and broth all cooking together so you're not juggling three pans.
  • Somehow tastes like you spent hours on it, but the secret is letting the coconut milk do most of the work.
02 -
  • Don't skip blooming the curry paste in oil—cooking it alone makes it taste flat and one-dimensional, but those few extra seconds in heat transform it completely.
  • If your broth ends up too thick after the rice cooks, thin it with a splash of stock or even water; it's easier to add liquid than to remove it.
03 -
  • Toast your curry paste briefly in the oil before adding onions—it deepens the flavor and removes any harsh edges that raw paste can sometimes have.
  • Save the lemongrass stalks and freeze them for the next time; they'll still give you that subtle citrus note even after they've been frozen.
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