Save My neighbor showed up at my door one rainy afternoon with a container of Thai red curry paste and a knowing smile. She'd been raving about this coconut curry soup for weeks, and finally decided I needed to taste what she'd been making. Twenty minutes later, my kitchen smelled like lemongrass and garlic, and I understood why she'd been so insistent. That first spoonful hit differently—creamy, spiced, with tender chicken that melted on my tongue. I've been making it ever since, tweaking it slightly each time.
I made this for my sister when she was going through a rough patch, and watching her face soften with each spoonful reminded me why cooking for people matters. The warmth of the coconut broth, the gentle heat from the curry, the way everything plays together—it's the kind of meal that feels like a hug in a bowl. She asked for the recipe that night, and now it's become her go-to comfort food too.
Ingredients
- Chicken breast or thighs (400 g): Thighs stay juicier if you're not watching the pot like a hawk, but breasts work beautifully if you slice them thin and don't overcook them.
- Mushrooms (200 g): Shiitake bring deeper earthiness, but button mushrooms are reliable and absorb the curry flavors gorgeously.
- Carrots (2 medium): Julienne them thin so they actually soften in the time the soup simmers—thick chunks won't cooperate.
- Red bell pepper (1 small): Adds sweetness and a pop of color that makes the bowl look as good as it tastes.
- Baby spinach or bok choy (optional): Wilts down to almost nothing but adds nutrition and a mild vegetal note that balances the richness.
- Spring onions (2): Save these for garnish—they add a fresh bite that cuts through the coconut cream beautifully.
- Fresh ginger (1 tablespoon): Grate it right before you use it so you get the sharp, bright oils that make this soup sing.
- Garlic (3 cloves): Minced fine so it dissolves into the broth rather than leaving chewy bits.
- Lemongrass (2 stalks, optional): Bruise it with the side of your knife to release the fragrant oils—this is where the magic really lives.
- Kaffir lime leaves (4, optional): They add an intangible citrus note that you won't be able to name but will absolutely notice if they're missing.
- Red curry paste (2 tablespoons): This is the backbone—taste your brand first because some are fierier than others.
- Coconut milk (800 ml): Full fat creates a silkier soup, but light coconut milk works if you're watching calories.
- Chicken broth (500 ml): Use good quality stock here because it becomes the foundation everything else builds on.
- Fish sauce (1 tablespoon): It smells funky on its own but trust it completely—it's the secret ingredient that makes people ask what your secret ingredient is.
- Brown sugar (1 tablespoon): Just enough to soften the spice without making it sweet.
- Lime juice (1 lime): Fresh always, squeezed at the end to keep that bright, acidic punch alive.
- Fresh cilantro, red chili, and lime wedges: These are your finishing touches—don't skip them.
Instructions
- Build your flavor base:
- Heat oil in your pot and let the ginger, garlic, and lemongrass get to know each other for a minute. You'll smell it immediately—that's when you know you're on the right track. Follow with the curry paste, stirring until it coats everything and starts to deepen in color.
- Sear the chicken gently:
- Add your sliced chicken and let it spend 2-3 minutes getting coated in all those spiced aromatics. It won't be cooked through yet—that's fine, the broth will finish the job.
- Build the broth:
- Pour in your coconut milk and chicken stock, then add the lime leaves if using. This is where the soup transforms from a paste into something you can actually ladle.
- Add the vegetables with intention:
- Carrots and mushrooms go in now because they need about 10-12 minutes to get tender. The bell pepper joins them, and everything simmers together gently—no aggressive boiling here.
- Season with confidence:
- Once the chicken looks opaque and the carrots bend easily, stir in the fish sauce, brown sugar, and lime juice. This is your moment to taste and adjust—more spice, more salt, more lime, whatever your palate is asking for.
- Finish with the greens:
- If you're using spinach or bok choy, add it now and let it wilt for just a minute. Then fish out those lemongrass stalks and lime leaves before you ladle.
- Serve with ritual:
- Ladle into bowls and scatter spring onions, cilantro, and sliced chili on top. Hand someone a lime wedge and watch them squeeze it in themselves—it's a small gesture that makes it feel like their own creation.
Save I realized something while making this soup last winter: the best meals aren't about perfection, they're about presence. This soup brings people together, whether you're cooking it for someone you love or just for yourself on a night when you need comfort.
The Spice Spectrum
Curry paste heat levels vary wildly between brands, so start with 1.5 tablespoons and build from there. I once used a paste I'd never tried before and ended up with a soup that made my dad's eyes water—he loved it, but it wasn't the intention. Now I taste a tiny bit on my finger first, and I've learned that adding more is always easier than backing off.
Swap and Adapt
This soup doesn't care if you're making it with chicken, shrimp, tofu, or nothing but vegetables. The technique stays the same, and the magic lives in the broth and aromatics. I've made vegetarian versions for friends, and honestly, they're just as satisfying—you just swap the fish sauce for soy sauce and use vegetable broth instead.
Serving Suggestions
On cold nights, I serve this in wide bowls with jasmine rice on the side, letting people stir it in as they eat. Sometimes I'll add rice noodles directly to the pot for something heartier. Either way, a crisp white wine like Riesling or Gewürztraminer alongside doesn't hurt.
- Ladle this into bowls while it's still steaming for maximum aromatics hitting your senses at once.
- Keep extra lime wedges within arm's reach because people always want more than you think.
- Make extra broth if you're feeding a crowd—someone will always want seconds, and it freezes beautifully for 2-3 months.
Save This Thai coconut curry soup has become my answer when someone asks what to make for a dinner that matters. It's easy enough not to stress over, but thoughtful enough to feel special.
Recipe FAQs
- → How spicy is this curry soup?
The spice level depends on your red curry paste. Start with 2 tablespoons for medium heat, or reduce to 1 tablespoon for milder flavor. You can always add more paste while cooking.
- → Can I make this vegetarian?
Yes. Replace chicken with firm tofu or extra vegetables, swap chicken broth for vegetable broth, and use soy sauce or tamari instead of fish sauce.
- → What can I serve with this soup?
Jasmine rice or rice noodles make excellent accompaniments. A crisp white wine like Riesling or Gewürztraminer pairs beautifully with the aromatic flavors.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of coconut milk if needed.
- → Can I freeze this curry soup?
Yes, freeze for up to 2 months. The texture may change slightly but flavors remain vibrant. Thaw overnight in the refrigerator before reheating.
- → What vegetables work best?
Mushrooms, carrots, and red bell pepper are classic choices. Baby spinach, bok choy, snap peas, or bamboo shoots also work wonderfully.