Thai Coconut Curry Soup (Printable Version)

Creamy Thai-style soup with chicken, vegetables, and jasmine rice in aromatic coconut curry broth.

# Ingredient List:

→ 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 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 or Dutch oven over medium heat. Add onions, garlic, and ginger. Sauté 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 jasmine 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 Tips:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • The jasmine rice cooks right in the broth, absorbing all that curry and coconut goodness without extra dishes.
  • One pot means less cleanup and more time savoring that first spoonful.
02 -
  • Lemongrass and kaffir lime leaves are not optional if you want authentic flavor—they're what separate this from generic coconut curry soup.
  • Don't skip rinsing the rice; it prevents the broth from turning cloudy and keeps the soup looking as beautiful as it tastes.
  • Fish sauce smells overwhelming in the bottle but becomes invisible in the finished dish, adding only savory depth—don't be tempted to skip or reduce it.
03 -
  • Bruise lemongrass by smashing it gently with the side of your knife blade—this releases the essential oils and intensifies the flavor without shredding the stalk into bits.
  • If you can't find kaffir lime leaves, add a strip of lime zest during cooking and remove it at the end, but the real leaves do create a more authentic depth.
  • Let the finished soup rest for 5 minutes before serving; this allows flavors to settle and become more cohesive on the palate.
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