Thai Coconut Curry Soup (Print Version)

Fragrant creamy soup with chicken, vegetables, and jasmine rice in coconut-red 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 - 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
16 - 1 tablespoon neutral oil

→ Garnishes

17 - Fresh cilantro, chopped
18 - Sliced red chili, optional
19 - Lime wedges

# How-To Steps:

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

# Expert Advice:

01 -
  • The broth hits that perfect balance where the heat from the curry paste sings backup to the creamy coconut milk instead of overpowering it
  • Everything cooks in one pot, including the rice, which means fewer dishes and more time for actually eating
02 -
  • The soup continues to thicken as it sits because the rice keeps absorbing liquid, so if meal prepping, add a splash of broth when reheating
  • Fish sauce can be salty, so always add lime juice and taste before reaching for extra salt
03 -
  • Rinse your jasmine rice until the water runs clear to prevent the soup from becoming gluey
  • Letting the soup rest for ten minutes off the heat before serving allows the flavors to marry and intensify
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