Thai Coconut Curry Soup Bowl (Print Version)

Aromatic Thai-style soup with tender chicken, vegetables, and creamy coconut curry broth. Ready in under an hour.

# Components:

→ 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 - Juice of 1 lime

→ Garnishes

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

# Directions:

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

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took hours, but your weeknight self will thank you for how fast it actually comes together.
  • One pot means one pot to wash, and the flavor is rich enough that you won't miss dairy or heavy cream.
  • You can adjust the heat to match your mood, making it as gentle or as fiery as you need it to be.
02 -
  • Don't skip the one-minute sauté of your aromatics and curry paste—that's where the depth comes from, and rushing it leaves you with soup that tastes one-note.
  • Slice your chicken thin and don't stir it too much in the first few minutes, or it will shred into tiny pieces instead of staying tender and whole.
  • Taste at the very end with all your seasonings in place, because the flavor balance shifts once you add the lime and fish sauce.
03 -
  • Make a double batch and freeze it in portions—it thaws beautifully and reminds you of easier cooking moments when you need them most.
  • If you can't find fresh lemongrass, a strip of lemon zest does the work in a pinch, and dried lemongrass never bothered anyone who didn't know to expect fresh.
Return