Thai Chicken Coconut Curry Soup

My neighbor stopped by one rainy afternoon with a jar of red curry paste from her trip to Bangkok, insisting I had to try it. I was skeptical about making Thai food at home, but that evening I threw together what I had in my pantry and simmered it all with coconut milk. The aroma that filled my kitchen was so intoxicating that she ended up staying for dinner, and we both fell silent the moment we tasted it. That one pot of soup changed how I cook on days when I need something that feels both comforting and adventurous.

I made this for my sister when she was overwhelmed with her new job, and watching her face soften as she lifted that first spoonful told me everything. She asked for the recipe before she even finished her bowl, and now it's become her go-to comfort food. There's something about the balance of creamy, spicy, and bright that just makes people slow down and breathe.

Ingredients

• Boneless, skinless chicken thighs or breasts (400 g): Thighs stay juicier than breasts, but either works—just cut everything into bite-sized pieces so they cook evenly and are easy to eat.
• Fresh ginger (1 tbsp, finely grated): Don't skip the grating step; it releases more flavor than mincing and distributes better throughout the broth.
• Garlic (3 cloves, minced): Mince it fine so it melts into the aromatics rather than creating little chunks.
• Shallots (2, thinly sliced): These add a subtle sweetness that rounds out the curry's heat in a way regular onions can't match.
• Red curry paste (2 tbsp): This is the soul of the soup—buy a good quality brand and bloom it in oil to wake up all its flavors before adding liquid.
• Coconut milk (400 ml, full-fat): The full-fat version creates that silky mouthfeel; lite coconut milk will make the soup taste thin and one-dimensional.
• Chicken broth (750 ml): Use homemade if you have it, but quality store-bought works beautifully too.
• Fish sauce (1 tbsp): It smells pungent on its own, but trust me—it deepens everything and makes the broth taste mysteriously complex.
• Soy sauce (1 tbsp): Adds umami depth; use tamari or gluten-free soy sauce if that matters to you.
• Brown sugar (1 tsp): A tiny bit of sweetness balances the heat and salt without making the soup taste dessert-like.
• Lime juice (from 1 lime): Fresh lime at the end lifts the whole dish and brings everything into focus.
• Red bell pepper (1, thinly sliced): Adds sweetness and crunch; slice it thin so it cooks quickly without losing texture.
• Shiitake mushrooms (100 g, sliced): Their earthy umami complements the coconut beautifully, but button mushrooms work if that's what you have.
• Snow peas (100 g, trimmed): They add a fresh crunch and visual brightness that finishes the soup perfectly.
• Fresh cilantro, Thai basil, sliced red chili, lime wedges: These garnishes aren't optional—they add layers of flavor and let each person customize their bowl.

Instructions

Wake up the aromatics:

Heat oil in a large pot over medium heat, then add shallots, ginger, and garlic. Let them sizzle for about 2 minutes until the kitchen smells incredible and the shallots turn translucent at the edges. This is where the flavor foundation starts building.

Bloom the curry paste:

Stir in the red curry paste and let it cook for 1 minute, stirring constantly. You'll see the oil turn red and the paste will become fragrant—this blooming step is what makes the difference between a flat curry and a deeply flavored one.

Coat the chicken:

Add your chicken pieces and stir everything together for 2 to 3 minutes so each piece gets coated with that aromatic paste. The chicken will start to change color slightly, which means it's ready for the liquid.

Build the broth:

Pour in the chicken broth and coconut milk slowly, stirring as you go. Bring the whole thing to a gentle simmer—not a rolling boil, which can make the coconut milk separate.

Season and balance:

Add the fish sauce, soy sauce, and brown sugar, stirring until the sugar dissolves. Taste as you go; these elements are what make the broth taste rounded and complete.

Add the vegetables:

Toss in the bell pepper, mushrooms, and snow peas, then let everything simmer for 10 to 12 minutes. The chicken will be cooked through and the vegetables will still have a slight bite to them, which is exactly what you want.

Finish with brightness:

Squeeze in the lime juice and taste once more—add a splash more if it needs brightness, a pinch more fish sauce if it tastes flat, or a touch more sugar if the heat is overwhelming. This final adjustment is what makes it yours.

Serve with intention:

Ladle the soup into bowls, then let everyone garnish their own with cilantro, Thai basil, chili, and lime wedges. This makes people feel like they're part of the meal.

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I've learned that this soup is more than just dinner—it's the kind of thing you make when someone needs grounding or when you need to remind yourself that good food doesn't require hours of fuss. Every time I make it, someone asks for the recipe, and I love that about it.

Why This Soup Became My Favorite

There's something about the combination of creamy and spicy that just works on every level. The coconut milk softens the heat of the curry paste while the ginger and garlic anchor everything in warmth. It's the kind of dish that makes you feel like you're taking care of yourself and everyone around you at the same time.

Making It Your Own

This soup is incredibly flexible if you're working with dietary preferences or what's in your pantry. Shrimp cooks in about 3 minutes, tofu can be stirred in gently near the end, and if you want to add rice noodles or fresh herbs you've grown yourself, the soup welcomes them. I once added coconut flakes and a touch of peanut butter because someone mentioned a craving for something richer, and it became an entirely new favorite.

The Vegetables You Should Know About

The vegetables here aren't just fillers—they add texture, sweetness, and visual appeal that make the soup feel complete. Bell peppers add crunch and mild sweetness, mushrooms bring earthiness and umami, and snow peas give you that fresh snap that keeps the soup from feeling heavy. You can swap in bok choy, baby corn, or Thai eggplant if you want to experiment, but keep in mind that different vegetables have different cooking times.

• Add firmer vegetables like carrots or cauliflower earlier in the simmer so they have time to soften.
• Add delicate vegetables like snow peas, leafy greens, or basil in the last 2 minutes so they stay bright and crisp.
• Slice everything thin so the vegetables cook evenly and fit nicely on a spoon with the broth.

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This soup has a way of becoming a regular in your rotation the moment you taste it. Make it once and you'll understand why.

Recipe Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works perfectly. Cut into bite-sized pieces for even cooking. Thighs offer slightly more moisture and flavor, but breast is an excellent leaner option.

→ How can I make this vegetarian?

Replace chicken with firm tofu or extra vegetables. Use vegetable broth instead of chicken broth and substitute fish sauce with soy sauce or coconut aminos for depth of flavor.

→ Can I adjust the spice level?

Absolutely. Start with 1 tablespoon of red curry paste for mild heat, or increase to 3 tablespoons for extra spice. Fresh sliced chili as garnish also adds controllable heat.

→ What can I serve with this soup?

Serve over jasmine rice or add rice noodles directly to the soup. Spring rolls, steamed dumplings, or crispy wontons make excellent accompaniments for a complete meal.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The flavors intensify overnight. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.

→ Can I freeze this soup?

Yes, freeze for up to 2 months. Note that coconut milk may separate slightly when thawed. Simply stir well while reheating to restore the creamy texture.