Thai Coconut Curry Soup (Printable)

Creamy Thai soup with tender chicken, vegetables, and jasmine rice in rich coconut curry broth.

# What you 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 - 1 can (13.5 oz) full-fat coconut milk
09 - 4 cups chicken stock

→ Curry and 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

→ Garnishes

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

# Directions:

01 - Heat 1 tablespoon oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing 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 the curry mixture.
04 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add rice and stir well. Simmer uncovered for 15 to 20 minutes until rice and vegetables are tender and chicken is cooked through.
06 - Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5 additional minutes.
07 - Remove lemongrass and kaffir lime leaves. Adjust seasoning with lime juice, additional fish sauce, or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Advice:

01 -
  • The rice cooks directly in the soup, so you get creamy, flavorful grains without the extra step of making it separately.
  • Chicken thighs stay tender and forgiving even if you lose track of time, unlike breasts that turn dry in seconds.
  • It's naturally gluten-free and dairy-free, but tastes so rich and comforting that nobody misses anything.
  • You can have dinner ready before the sun sets, which feels like a small victory on busy weeknights.
02 -
  • Don't skip rinsing the jasmine rice; it removes excess starch that would make your soup gluey instead of having distinct grains floating through it.
  • Fish sauce smells absolutely awful on its own, but it's the secret ingredient that makes everything taste deeply, authentically Thai, so use it even if you're skeptical.
  • The lemongrass and kaffir lime leaves must be removed before serving or you'll watch someone bite into a woody piece and regret not warning them.
03 -
  • Buy pre-cut mushrooms and pre-minced garlic if it means you'll actually make this instead of staring at whole ingredients and feeling overwhelmed; the final dish tastes just as good.
  • Make a double batch and freeze half in containers without the rice, then add fresh rice when you reheat it so everything stays separate and fresh-tasting.
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