Thai Chicken Coconut Curry Soup (Printable)

Tender chicken in creamy coconut broth with red curry paste, ginger, garlic, and authentic Thai seasonings.

# What You’ll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# How To Make It:

01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its full aroma.
02 - Add chicken pieces and cook for 2-3 minutes, stirring continuously to coat evenly with the aromatic curry paste mixture.
03 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer, then add fish sauce, soy sauce, and brown sugar. Stir well to combine.
04 - Add bell pepper, mushrooms, and snow peas. Simmer for 10-12 minutes, until chicken is cooked through and vegetables are just tender.
05 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or brown sugar as desired.
06 - Ladle soup into bowls. Garnish generously with fresh cilantro, Thai basil, red chili slices, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It's genuinely quick, the kind of soup you can make on a busy weeknight without feeling like you're shortcuts your way to flavor.
  • One pot means less cleanup, which honestly makes the whole experience feel less like cooking and more like treating yourself.
  • The ingredient list looks fancy but everything is easy to find and works together like they've been friends forever.
02 -
  • Don't overcrowd the pot when you first add the chicken or it will steam instead of sear—if you need to, brown it in batches and set aside, then add it back when you pour in the broth.
  • The lime juice is not optional and not just a garnish thought—it's the final ingredient that transforms everything from good to memorable, so add it at the end and taste before serving.
  • Full-fat coconut milk makes an enormous difference; using lite version tastes like a completely different (and disappointing) soup.
03 -
  • Make it ahead: this soup actually tastes better the next day after flavors have married overnight, and it reheats beautifully—just add fresh herbs and lime when you serve it.
  • Batch cooking is your friend; double the recipe and freeze portions, because there will be days when you need comfort food with almost zero effort.
Go Back