Thai Coconut Curry Soup Bowl (Printable)

Creamy coconut broth with tender chicken, vegetables, and aromatic spices

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • The creamy coconut broth is soothing and bold at the same time, with just enough spice to keep things interesting.
  • You can swap the protein or vegetables based on whats in your fridge, and it still turns out beautifully.
02 -
  • Dont skip blooming the curry paste, cooking it in the pot before adding liquid makes all the difference in flavor depth.
  • If your coconut milk separates, dont panic, just stir it well and it will come back together as it heats.
  • Taste before serving, the balance of salty, sweet, sour, and spicy should feel harmonious, not like one note is shouting.
03 -
  • Use full fat coconut milk for the creamiest, most luxurious broth, light works but it wont coat your spoon the same way.
  • If you cant find kaffir lime leaves, a strip of lime zest added during simmering will give you a similar citrusy lift.
  • Always add lime juice at the end, heat dulls its brightness and you want that sharp, clean finish.
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