Thai Coconut Curry Soup

Immerse yourself in the aromatic wonders of Southeast Asia with this Thai Coconut Curry Soup. A creamy, fragrant masterpiece, this recipe combines succulent chicken thighs with earthy mushrooms and sweet carrots in a rich, coconut-infused broth. It's a comforting one-pot meal that brings the authentic flavors of a Thai kitchen straight to your dining table, complete with tender jasmine rice for a truly satisfying experience.

Save to Pinterest

The secret to this soup's incredible depth lies in the simmering process. As the chicken and vegetables cook alongside the jasmine rice, the broth transforms into a thick, velvety base that carries the heat of the red curry paste and the brightness of fresh lime. Every spoonful offers a perfect balance of savory, sweet, and spicy notes.

Ingredients

• Proteins: 500 g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• Vegetables: 200 g (7 oz) mushrooms, sliced; 2 medium carrots, peeled and sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated
• Rice: 120 g (2/3 cup) jasmine rice, rinsed
• Liquids: 400 ml (1 can) coconut milk (full fat recommended); 1 liter (4 cups) chicken stock
• Curry & Aromatics: 2–3 tablespoons red curry paste; 2 kaffir lime leaves (optional); 1 stalk lemongrass, bruised and cut into 3 pieces; 1 tablespoon fish sauce; 1 teaspoon brown sugar; Juice of 1 lime
• Garnishes: Fresh cilantro, chopped; Sliced red chili (optional); Lime wedges

Instructions

Step 1

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onions, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.

Step 2

Stir in the red curry paste and cook for 1 minute to release the flavors.

Step 3

Add the chicken thighs and cook for 2–3 minutes, stirring to coat with the curry mixture.

Step 4

Pour in the chicken stock and bring to a simmer. Add the carrots, mushrooms, lemongrass, and kaffir lime leaves (if using).

Step 5

Add the rice and stir well. Simmer uncovered for 15–20 minutes, or until the rice and vegetables are tender and the chicken is cooked through.

Step 6

Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.

Step 7

Remove the lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt if needed.

Step 8

Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

Zusatztipps für die Zubereitung

To ensure the best results, use a large pot or Dutch oven for even cooking. For safety and clarity, note that this dish contains fish sauce and coconut; always double-check your red curry paste labels for potential soy or shellfish allergens. This hearty meal provides approximately 480 calories and 27g of protein per serving.

Varianten und Anpassungen

This recipe is highly versatile. You can substitute the chicken with shrimp or firm tofu for a pescatarian or vegetarian version. To pack in more nutrients, feel free to add baby corn, bell peppers, or snap peas during the simmering stage.

Serviervorschläge

For an even heartier meal, serve the soup with an extra side of steamed jasmine rice. To elevate the dining experience, pair this spicy and creamy dish with a crisp glass of Riesling or a traditional Thai iced tea.

Save to Pinterest

With its vibrant colors and complex flavors, this Thai Coconut Curry Soup is a guaranteed crowd-pleaser. Whether you are seeking a warm hug on a cold day or a flavorful escape, this dish provides the perfect balance of nutrition and gourmet taste. Enjoy your homemade Thai feast!

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup can be prepared up to 2 days in advance. Store in an airtight container in the refrigerator. The rice will absorb more liquid as it sits, so add extra chicken stock when reheating to restore the desired consistency.

→ What can I substitute for fish sauce?

Soy sauce or tamari works well as a substitute, though the flavor profile will be slightly different. Use about 2 teaspoons initially and adjust to taste. For a vegetarian option, try mushroom-based seasoning sauces.

→ How spicy is this curry soup?

The spice level depends on the amount of red curry paste used. Start with 2 tablespoons for mild heat, or increase to 3-4 tablespoons for more intensity. You can always add more curry paste during cooking to adjust the heat level.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may be slightly less tender. Cut into bite-sized pieces and reduce cooking time slightly to prevent overcooking. Thighs remain more succulent during the simmering process.

→ What type of coconut milk should I use?

Full-fat coconut milk is recommended for the richest, creamiest texture. Light coconut milk can be used for a lighter version, but the soup will be less indulgent. Avoid coconut cream as it's too thick for this preparation.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock or coconut milk if the soup has thickened too much.