Thai Chicken Coconut Curry Soup

Thai Chicken Coconut Curry Soup is a vibrant and aromatic dish that brings the soul-warming flavors of Southeast Asia to your kitchen. This soup features tender chicken simmered in a creamy coconut milk broth with red curry paste, ginger, garlic, and traditional Thai seasonings, offering a perfect balance of richness and zest.

Pin it

The combination of full-fat coconut milk and savory chicken broth creates a velvety texture that carries the bold heat of the curry paste. Every spoonful is a harmonious blend of salty, sweet, and sour notes that define classic Thai cuisine.

Ingredients

• 400 g (14 oz) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2 tbsp red curry paste
• 400 ml (1 can) coconut milk (full-fat)
• 750 ml (3 cups) chicken broth
• 1 tbsp fish sauce
• 1 tbsp soy sauce (use gluten-free if needed)
• 1 tsp brown sugar
• Juice of 1 lime
• 1 red bell pepper, thinly sliced
• 100 g (3.5 oz) shiitake mushrooms, sliced
• 100 g (3.5 oz) snow peas, trimmed
• Garnishes: Fresh cilantro leaves, Thai basil, sliced red chili (optional), and lime wedges

Instructions

Step 1

Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant.

Step 2

Stir in the red curry paste and cook for 1 minute to release its aroma.

Step 3

Add chicken pieces and cook for 2–3 minutes, stirring to coat with aromatics and curry paste.

Step 4

Pour in the chicken broth and coconut milk. Bring to a gentle simmer.

Step 5

Add fish sauce, soy sauce, and brown sugar. Stir well.

Step 6

Add bell pepper, mushrooms, and snow peas. Simmer for 10–12 minutes, until chicken is cooked through and vegetables are just tender.

Step 7

Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.

Step 8

Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

Zusatztipps für die Zubereitung

For extra heat, you can add more red curry paste or include fresh sliced red chilies in the broth. Always check labels on ingredients like soy sauce and curry paste to ensure the dish remains gluten-free.

Varianten und Anpassungen

Substitute chicken with shrimp or tofu for a pescatarian or vegetarian version. If choosing the vegetarian option, remember to use vegetable broth and omit the fish sauce.

Serviervorschläge

For a heartier meal, add cooked rice noodles directly into the bowls. This soup pairs beautifully with a crisp, aromatic white wine like Riesling to complement the creamy and spicy notes.

Pin it

Whether you're looking for a comforting winter meal or a vibrant dinner to share with friends, this Thai Chicken Coconut Curry Soup is a satisfying choice that delivers big on flavor with minimal effort.

Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but may be slightly less tender. Cut them into bite-sized pieces and avoid overcooking to maintain moisture.

→ What can I substitute for fish sauce?

Use soy sauce or tamari for a vegetarian option, though the flavor profile will differ slightly. Add a pinch of seaweed for umami depth.

→ How can I make this soup spicier?

Increase the red curry paste quantity, add fresh sliced Thai chilies, or stir in chili oil before serving for extra heat.

→ Can I prepare this soup ahead of time?

Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently and add fresh herbs and lime juice before serving.

→ What vegetables can I add or substitute?

Try baby corn, bok choy, zucchini, or bamboo shoots. Add leafy greens like spinach in the last few minutes of cooking.

→ Is full-fat coconut milk necessary?

Full-fat coconut milk creates the richest, creamiest texture. Light coconut milk works but produces a thinner, less luxurious broth.