Thai Coconut Curry Soup (Print)

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

# Ingredients:

→ 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 - 2-3 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

# Instructions:

01 - Heat 1 tablespoon oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing for 2-3 minutes until fragrant and softened.
02 - Stir in red curry paste and cook for 1 minute to release its complex flavors.
03 - Add chicken thighs and cook for 2-3 minutes, stirring constantly 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 if using.
05 - Add jasmine rice and stir well. Simmer uncovered for 15-20 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 top with chopped cilantro, sliced red chili, and lime wedges.

# Pro Tips:

01 -
  • It comes together in under an hour and tastes like you've been tending it all day.
  • The jasmine rice cooks right in the broth, soaking up every drop of flavor so there's no extra pot to wash.
  • One pot feeds four people generously, making it perfect for weeknight dinners or when friends drop by unexpectedly.
02 -
  • Fish sauce smells pungent and funky straight from the bottle, but once it hits the hot broth it transforms into something that deepens the entire dish—don't let the smell fool you into leaving it out.
  • If your broth looks thin at the end, that's because the rice releases starch; it's not a flaw, it's how you know the rice cooked properly and absorbed the flavors.
  • Removing the lemongrass and lime leaves before eating matters—biting into a piece of lemongrass while you're enjoying a spoonful is the opposite of pleasant.
03 -
  • If your curry paste is particularly spicy or your crowd is sensitive to heat, bloom it in oil with a spoonful of brown sugar before adding the stock—the sugar mellows the fire.
  • Bruise the lemongrass by laying it flat on your cutting board and pressing down firmly with the side of your knife; this releases more of its aromatic oils into the broth.
  • Keep lime wedges on the table so everyone can adjust the brightness and acidity to their own preference—some people want more tartness than others.
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