Thai Coconut Curry Soup (Print Version)

Creamy coconut broth with tender chicken, vegetables, and jasmine rice, infused with aromatic red curry and fresh herbs.

# 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 - 13.5 fl oz full fat coconut milk
09 - 4 cups chicken stock

→ Curry & Aromatics

10 - 2 to 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 - In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the onions, garlic, and ginger. Sauté for 2 to 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 to 3 minutes, stirring to coat with the curry mixture.
04 - Pour in the chicken stock and bring to a simmer. Add the carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
05 - Add the rice and stir well. Simmer uncovered for 15 to 20 minutes, or until the rice and vegetables are tender and the chicken is cooked through.
06 - Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.
07 - Remove the lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt if needed.
08 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Advice:

01 -
  • Each spoonful offers that perfect balance of creamy coconut, aromatic spices, and tender chicken that somehow manages to be both comforting and exciting at once.
  • The one-pot approach means youll spend less time washing dishes and more time savoring those incredible aromas filling your kitchen.
02 -
  • Never boil the soup after adding coconut milk or it may separate and lose that velvety texture I spent years perfecting.
  • Bruising the lemongrass by smashing it with the flat of your knife before adding it to the pot releases significantly more flavor than simply dropping it in whole.
03 -
  • If you can find it, replacing regular limes with makrut (kaffir) lime juice creates an even more authentic flavor that transports you straight to Thailand.
  • The soup freezes beautifully if you stop before adding the coconut milk and garnishes, giving you a ready-to-finish meal that needs just 10 minutes to complete after thawing.
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