Thai Coconut Curry Soup (Printable)

Creamy Thai soup with chicken, mushrooms, and jasmine rice in coconut milk broth with red curry paste and aromatics.

# What You'll 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 fl oz) full-fat coconut milk
09 - 4 cups chicken stock

→ Curry & Aromatics

10 - 2-3 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

# How-To Steps:

01 - Heat 1 tablespoon oil in a large pot over medium heat. Add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
02 - Stir in red curry paste and cook for 1 minute to release aromatics and deepen flavors.
03 - Add chicken thighs and cook for 2-3 minutes, stirring continuously to coat evenly with curry mixture.
04 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add jasmine rice and stir well. Simmer uncovered for 15-20 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 and additional fish sauce or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day simmering things on the stove.
  • The coconut milk makes it naturally creamy without any dairy, so it feels indulgent no matter what your diet requires.
  • Jasmine rice cooks right in the pot, so there's one less thing to juggle while everything else is happening.
02 -
  • Don't skip sautéing the curry paste by itself—that minute alone transforms it from raw and sharp to mellow and complex, and it's the difference between a good soup and one that tastes like you actually know what you're doing.
  • Taste the broth before you add the coconut milk and adjust your fish sauce and lime then, because once you add the milk, it becomes harder to taste the subtle salty-sour balance.
  • If you can't find kaffir lime leaves or lemongrass, the soup will still be delicious, but a zest of lime and a splash of lime juice added at the end can help capture some of that brightness you'd lose.
03 -
  • If your red curry paste is very old or has been open for a while, taste a tiny bit before committing the full amount to the pot—oxidation can make it taste funky, and you'll want to adjust accordingly.
  • The secret to silky coconut milk in the soup is to add it at the end rather than at the beginning; this keeps it from breaking and gives you that luxurious mouthfeel that makes the whole thing feel special.
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