Thai Coconut Curry Soup Bowl (Printable)

Creamy coconut broth with tender chicken, mushrooms, and vegetables infused with aromatic Thai red curry spices.

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy (optional)
06 - 2 spring onions, thinly sliced

→ Aromatics

07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces (optional)
10 - 4 kaffir lime leaves (optional)

→ Broth

11 - 2 tablespoons red curry paste
12 - 3 1/3 cups coconut milk (full fat or light)
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime

→ Garnishes

17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced (optional)
19 - Lime wedges

# Directions:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass for 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its flavors.
02 - Add the chicken slices and cook for 2–3 minutes, stirring to coat with the curry paste.
03 - Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
04 - Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through and vegetables are tender.
05 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
06 - Add baby spinach or bok choy and simmer for 1–2 minutes until just wilted.
07 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than you'd think, turning humble ingredients into something that tastes like you've been simmering it all day.
  • The spice is warm and inviting rather than aggressive, giving you that perfect hug-in-a-bowl feeling without overwhelming your palate.
  • It's naturally gluten-free and dairy-free, so you can serve it confidently to anyone without worrying about dietary restrictions.
02 -
  • Don't skip the step of cooking curry paste in oil for a minute before adding liquid, it's the difference between a soup that tastes raw and one that tastes intentional and developed.
  • Taste constantly because every curry paste brand has different saltiness and heat levels, what works in one recipe might need adjustment in another.
03 -
  • Make your own curry paste if you want to control heat and know exactly what's going in, but quality store-bought paste is absolutely fine and saves time on busy nights.
  • This soup tastes even better the next day as flavors deepen and meld, so don't hesitate to make it ahead and gently reheat it on the stove.
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