Thai Chicken Coconut Curry Soup (Print Version)

Tender chicken in creamy coconut broth with red curry paste, ginger, garlic, and traditional Thai seasonings.

# Needed 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 - 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

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of neutral oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant and softened.
02 - Stir in the red curry paste and cook for 1 minute, stirring constantly to release its aromatic compounds and deepen flavors.
03 - Add chicken pieces and cook for 2-3 minutes, stirring frequently to evenly coat 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 distribute seasonings throughout the broth.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10-12 minutes until chicken is cooked through and vegetables reach tender-crisp texture.
07 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as desired for balance.
08 - Ladle soup into bowls and garnish with fresh cilantro, Thai basil, sliced red chili if desired, and lime wedges. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers restaurant-quality depth in under an hour, perfect for weeknights when you want something special without the fuss.
  • The creamy coconut broth feels indulgent but keeps things light and naturally gluten-free.
  • Every spoonful balances sweet, salty, sour, and spicy in a way that makes you keep going back for more.
02 -
  • Do not skip blooming the curry paste in oil, or the flavors stay flat and one-dimensional instead of deep and layered.
  • Taste and adjust the seasoning at the end because every brand of fish sauce and curry paste has a different salt level.
  • Keep the simmer gentle or the coconut milk will break and the chicken will turn rubbery.
03 -
  • Use full-fat coconut milk for the richest, creamiest broth, light versions taste watery and lack body.
  • Taste the soup before adding the lime juice, then taste again after, so you can feel the difference brightness makes.
  • If you want more heat, add a teaspoon of chili oil or a sliced fresh chili along with the vegetables.
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