Thai Coconut Curry Soup Bowl (Printable Version)

Fragrant Thai-style soup with chicken, vegetables, and red curry in rich coconut broth

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy, optional
06 - 2 spring onions, thinly sliced

→ Aromatics

07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces, optional
10 - 4 kaffir lime leaves, optional

→ Broth

11 - 2 tablespoons red curry paste
12 - 3⅓ cups coconut milk, full fat or light
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - 1 lime, juiced

→ Garnishes

17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced, optional
19 - Lime wedges

# How To Make It:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass for 1 minute until fragrant.
02 - Stir in the red curry paste and cook for another minute to release its flavors.
03 - Add the chicken slices and cook for 2–3 minutes, stirring to coat with the curry paste.
04 - Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
05 - Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through and vegetables are tender.
06 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
07 - Add baby spinach or bok choy and simmer for 1–2 minutes until just wilted.
08 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so weeknight dinners don't feel like a marathon.
  • One pot means less cleanup and more time to actually enjoy what you've made.
  • The flavors balance spice, creaminess, and brightness in a way that makes you want another bowl immediately.
02 -
  • Don't skip blooming the curry paste in the oil—it's the difference between a flat-tasting soup and one with real character and depth.
  • Coconut milk can separate; give it a good shake or stir before pouring it in, and don't let the soup boil hard or the cream breaks and looks greasy instead of luxurious.
03 -
  • If your coconut milk looks separated or watery, give it a vigorous stir before adding it to the pot—this prevents a greasy-looking soup and ensures smooth, creamy results.
  • Fish sauce smells intense, but it's your umami secret weapon; even skeptics change their minds once they taste what it adds to the broth.
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