Thai Coconut Curry Soup Bowl (Printable)

Creamy coconut broth with chicken, mushrooms, and aromatic 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 - 3⅓ 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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • It comes together in less than 45 minutes but tastes like you spent hours layering flavors.
  • The creamy coconut broth feels indulgent while being naturally gluten-free and dairy-free if you care about that.
  • One bowl is genuinely satisfying, warm, and it makes your kitchen smell incredible while cooking.
02 -
  • Don't skip the step of cooking the curry paste in the oil before adding liquid, it's what makes this taste deep instead of flat and one-dimensional.
  • Coconut milk separates when cold, so shake the can or tin before opening, and if you have full fat sitting in your pantry, give it a stir before using it.
  • Taste as you go because it's much easier to add more fish sauce or lime juice than to take it out, and your first instinct might not be everyone's preference.
03 -
  • Make this soup the day before if you can, because the flavors actually get more integrated and rounded after sitting together overnight in the fridge.
  • Keep extra lime wedges and fresh cilantro on hand because people will want more than you think, and adding fresh herbs at the table lets everyone customize their bowl exactly how they want it.
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