Thai Chicken Coconut Curry Soup (Printable Version)

Aromatic chicken in coconut broth with red curry, ginger, and traditional Thai flavors. Quick and satisfying.

# List of Ingredients:

→ 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 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free 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

# 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 2–3 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 10–12 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 -
  • It comes together in under 40 minutes, so you can have restaurant-quality soup on a weeknight without the stress.
  • The aromatic broth tastes like you've been simmering it for hours, but the magic happens in minutes.
  • One pot means less cleanup, and the chicken turns out impossibly tender every single time.
02 -
  • Don't skip blooming the curry paste—I once dumped it straight into cold broth and the paste clumped up instead of dissolving, making the soup gritty until I strained it out.
  • Taste constantly as you cook; the interplay between fish sauce, lime, and sugar is personal, and adjusting at the end takes 30 seconds but transforms everything.
  • Coconut milk separates in the can on purpose—don't drain it, because the thick part at the top is what makes the soup silky.
03 -
  • Make a double batch and freeze it without the vegetables and fresh garnishes—the broth freezes beautifully for up to 3 months, and you can add fresh vegetables and herbs when you reheat it.
  • If you find the soup too spicy, add a splash of coconut milk or a pinch of sugar rather than more broth, which will dilute all the flavor you've built.
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