Thai Chicken Coconut Curry (Print Version)

Creamy coconut curry soup with tender chicken, aromatic vegetables, and traditional Thai seasonings in under an hour.

# What You Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 13.5 fl oz coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce or tamari
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aroma.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
07 - Stir in lime juice. Taste and adjust seasoning with more fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Expert Advice:

01 -
  • The velvety coconut broth wraps around tender chicken pieces like a warm blanket, creating that perfect comfort food that somehow still feels light and fresh.
  • Once youve gathered your ingredients, this soup comes together in just 40 minutes, making it doable even on busy weeknights when youre craving something that tastes like it took all day.
02 -
  • Never boil the soup after adding coconut milk or youll risk it separating, just maintain a gentle simmer for that perfect silky texture.
  • The soup might seem too thin initially, but it will develop body and the flavors will meld beautifully after about 10 minutes of gentle simmering.
03 -
  • Dont rush the first step of sautéing the aromatics, as those few extra minutes develop a foundation of flavor that carries through the entire dish.
  • Keep a knob of ginger in your freezer at all times, it grates easily while frozen and means youre always ready to make this soup when the craving strikes.
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