Thai Chicken Coconut Curry Soup (Printable Version)

Tender chicken simmered in creamy coconut milk with red curry paste, ginger, and authentic Thai flavors.

# What You'll 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 and 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 gluten-free soy sauce
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

# Steps:

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.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
07 - Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Expert Advice:

01 -
  • It comes together in 40 minutes, so even on hectic evenings you can have something restaurant-quality on the table.
  • The creamy coconut broth feels indulgent but actually tastes clean and bright, thanks to the lime and fresh herbs hitting at the end.
  • It's naturally gluten-free and dairy-free, which means you're not sacrificing flavor or creaminess for dietary needs.
02 -
  • Fish sauce smells overwhelming but tastes nothing like fish once it's cooked—it's a umami amplifier that makes the whole soup deeper and more satisfying, so don't skip it or substitute it.
  • The vegetables need to go in at different times depending on texture; I learned this the hard way by adding everything at once and ending up with mushy bell peppers while my snow peas were still raw.
  • Tasting and adjusting at the end is not optional—coconut milk, curry paste, and fish sauce all vary by brand, and what tastes perfect might need a squeeze more lime or a whisper more sugar in your kitchen.
03 -
  • If you can find Thai basil instead of regular basil, use it—the anise-like flavor notes are what make Thai dishes taste unmistakably Thai.
  • Don't skip mincing the garlic by hand; it releases oils and texture that create a more sophisticated base than pre-minced or pressed garlic.
  • A squeeze of lime at the very end, right before you eat, brightens everything—keep extra lime wedges at the table and encourage people to adjust their own bowls.
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