Thai Coconut Curry Soup (Printable View)

Aromatic Thai-inspired soup with tender chicken, vegetables, and jasmine rice in a creamy coconut curry broth.

# 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 and 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 Make It:

01 - In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
02 - Stir in the red curry paste and cook for 1 minute to release the flavors.
03 - Add the chicken thighs and cook for 2-3 minutes, stirring to coat with the curry mixture.
04 - Pour in the chicken stock and bring to a simmer. Add the carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add the jasmine rice and stir well. Simmer uncovered for 15-20 minutes, or until the rice and vegetables are tender and the chicken is cooked through.
06 - Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.
07 - Remove the 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 Tips:

01 -
  • It comes together in under 45 minutes and actually tastes like you've been simmering it all day.
  • The jasmine rice cooks right in the broth, soaking up all that fragrant curry and coconut magic instead of sitting lonely on the side.
  • Chicken thighs stay tender and forgiving, never dry, even if you're not watching the clock closely.
  • One pot means one thing to wash, which matters more than any cooking show wants to admit.
02 -
  • Don't skip browning the curry paste—that minute of cooking transforms it from sharp to rounded and deep.
  • If your soup tastes flat at the end, it's almost always missing lime juice, not more salt; add it by the teaspoon and watch everything come alive.
  • Lemongrass and kaffir lime leaves must come out before serving or someone will bite into one and regret everything.
03 -
  • Buy chicken thighs from a butcher if you can—they're often fresher and better quality than the grocery store version, and they make a noticeable difference.
  • Toast your spices or curry paste with fat for even 60 seconds longer than feels necessary; that's how restaurant soups taste so much deeper than homemade versions used to, until I learned this secret.
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