Thai Coconut Curry Soup (Print view)

Creamy Thai soup with chicken, mushrooms, and jasmine rice in a fragrant coconut broth with red curry spices.

# Ingredient List:

→ 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 coconut milk, full fat recommended
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 Steps:

01 - Heat 1 tablespoon oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing for 2 to 3 minutes until fragrant and softened. Stir in red curry paste and cook for 1 minute to release flavors.
02 - Add chicken thighs to the pot and stir to coat with curry mixture. Cook for 2 to 3 minutes.
03 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
04 - Add jasmine rice and stir well. Simmer uncovered for 15 to 20 minutes until rice and vegetables are tender and chicken is cooked through.
05 - Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5 additional minutes.
06 - Remove lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt as needed.
07 - Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The jasmine rice cooks right in the broth, so there's one less pot to clean and everything absorbs those incredible flavors.
  • One spoonful feels like a warm hug, and you can adjust the heat level to match your mood.
02 -
  • If you skip rinsing the jasmine rice, you'll end up with gummy, starchy soup instead of individually tender grains—I learned this by making the mistake and having to start over.
  • The lemongrass and kaffir lime leaves must come out before serving, or you'll hit a chewy stalk mid-spoonful and it's jarring; I now make them easy to spot by keeping them in one section of the pot.
03 -
  • If your curry paste is very thick, thin it slightly with a tablespoon of the chicken stock before adding it to the pot—this helps it dissolve evenly instead of clumping.
  • The fish sauce might smell funky straight from the bottle, but trust it; it's the ingredient that makes people ask for your recipe because something tastes incredibly complex and they can't quite place what it is.
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