Thai Coconut Curry Soup (Printable)

Creamy Thai soup with chicken, mushrooms, and jasmine rice in coconut milk broth infused with red curry paste.

# 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 - 13.5 fl oz full-fat coconut milk
09 - 4 cups chicken stock

→ Curry & Aromatics

10 - 2 to 3 tablespoons red curry paste, adjusted to taste
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
16 - 1 tablespoon neutral oil

→ Garnishes

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

# How To:

01 - Heat oil in a large pot 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 the flavors and eliminate raw taste.
03 - Add chicken thighs to the curry mixture and cook for 2 to 3 minutes, stirring constantly to evenly coat with curry paste.
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 fully cooked.
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. Ladle into bowls and top with cilantro, chili, and lime wedges.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you spent the entire afternoon tending to it.
  • The curry paste does most of the flavor work, so even on autopilot mornings you'll create something genuinely impressive.
  • One pot means cleanup doesn't steal the joy from having cooked something this good.
02 -
  • Don't skip the step of cooking the curry paste in the oil—it's the difference between a good soup and one that tastes like you actually know what you're doing.
  • Kaffir lime leaves and lemongrass aren't replaceable; if you can't find them, fresh lime zest and a small amount of lime juice work in a pinch, but they shift the flavor enough that you'll notice.
  • Fish sauce is polarizing but non-negotiable—it adds a savory depth that ties everything together, even if you hate it in isolation.
03 -
  • If your curry paste is particularly aggressive, start with 2 tablespoons and taste the broth before adding the third—some brands are wild.
  • Keep the lemongrass and lime leaves in your freezer so you always have them on hand when the craving strikes.
Go Back