Thai Coconut Curry Soup (Printer-friendly)

Fragrant Thai soup with chicken, vegetables, and jasmine rice in creamy coconut curry broth.

# 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 - 1 can (13.5 fl oz) full-fat coconut milk
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

# How to Make It:

01 - Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
02 - Stir in the red curry paste and cook for 1 minute to release the flavors.
03 - Add the chicken thighs and cook for 2-3 minutes, stirring to coat evenly with the curry mixture.
04 - Pour in the 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 15-20 minutes until rice, vegetables, and chicken are tender and 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 and additional fish sauce or salt as needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Suggestions:

01 -
  • The velvety coconut milk creates a luxurious mouthfeel while balancing the heat of the curry paste, making this soup approachable even for spice-cautious friends.
  • Everything cooks in one pot, which means the flavor builds beautifully and cleanup feels mercifully quick even on a busy weeknight.
02 -
  • If your coconut milk separates or looks curdled, lower the heat immediately and gently stir until it reincorporates into the broth.
  • To properly prepare lemongrass, remove the tough outer layers, then bruise the stalk with the back of your knife before cutting it into pieces this releases much more flavor than simply chopping it.
03 -
  • Make your soup base a day ahead without the rice or coconut milk, then finish it just before serving this intensifies the flavor while ensuring perfect texture.
  • Freeze leftover curry paste in tablespoon portions using an ice cube tray this makes future soups even quicker to prepare while ensuring nothing goes to waste.
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