Thai Coconut Curry Soup (Printable Version)

Creamy Thai-style soup with chicken, vegetables, and aromatic spices in coconut 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 - 13.5 fl oz coconut milk, full fat
09 - 4 cups chicken stock

→ Curry & Aromatics

10 - 2 to 3 tablespoons red curry paste
11 - 2 kaffir lime leaves
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 or Dutch oven 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 and intensify 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 gentle simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves.
05 - Stir in jasmine rice and 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 fresh cilantro, sliced red chili, and lime wedges.

# Expert Advice:

01 -
  • The aromatic broth manages to be both deeply complex and incredibly comforting, like getting a warm hug from someone who knows exactly what youre going through.
  • Its surprisingly forgiving for kitchen experimenters, as Ive made this with whatever vegetables were wilting in my fridge and it still turns out delicious every single time.
02 -
  • Never boil the soup after adding coconut milk or youll end up with a broken, separated mess I learned this lesson while cooking for my in-laws and had to perform emergency soup surgery with an immersion blender.
  • The rice continues absorbing liquid even after cooking, so if making ahead or expecting leftovers, consider cooking and storing the rice separately to avoid ending up with coconut curry porridge the next day.
03 -
  • If you cant find kaffir lime leaves, add an extra squeeze of lime and a strip of lime zest to the broth while it simmers, then remove before serving.
  • Bruising the lemongrass by giving it a good whack with the flat side of a knife before adding to the pot releases significantly more flavor than just cutting it.
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