Thai Chicken Coconut Curry Soup (Printable)

Tender chicken in creamy coconut broth with red curry, ginger, and fresh Thai herbs. Done in 40 minutes.

# 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 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

# How To Make:

01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aroma and deepen the flavor profile.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat thoroughly with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer over medium heat.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well to combine and dissolve the sugar.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are tender-crisp.
07 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as desired.
08 - Ladle soup into bowls. Garnish generously with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Expert Tips:

01 -
  • Ready in 40 minutes but tastes like you've been simmering it all day.
  • The creamy coconut broth feels luxurious without being heavy or fussy.
  • Naturally gluten-free and adaptable to whatever protein you have on hand.
02 -
  • Don't let the soup come to a hard boil once the chicken is in, or it'll toughen up—a gentle simmer is your friend.
  • Taste before serving because the balance of fish sauce, lime, and sweetness is personal, and everyone's preferences are a little different.
03 -
  • Make extra curry paste and freeze it in ice cube trays so you can make this soup on nights when you're too busy to even think about it.
  • The difference between good curry paste and cheap curry paste is noticeable—buy from a brand you trust, and it'll change everything about the final soup.
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