Thai Coconut Curry Soup Bowl (Printable)

Fragrant Thai soup with tender chicken, vegetables, and aromatic red curry in creamy coconut broth. Ready in 40 minutes for a comforting spicy meal.

# Ingredient List:

→ 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

# How-To Steps:

01 - Heat a large pot over medium heat. Add oil and sauté ginger, garlic, and lemongrass for 1 minute until fragrant.
02 - Stir in red curry paste and cook for 1 minute to release its flavors.
03 - Add chicken slices and cook for 2–3 minutes, stirring to coat evenly with curry paste.
04 - Pour in coconut milk and chicken broth. Add kaffir lime leaves, carrots, mushrooms, and red bell pepper.
05 - Bring to gentle simmer and cook for 10–12 minutes until chicken is cooked through and vegetables are tender.
06 - Stir in 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 wilted.
08 - Remove lemongrass stalks and kaffir lime leaves. Ladle into bowls and garnish with spring onions, cilantro, chili, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, yet tastes like you've been simmering it all day.
  • The balance of spice, sweetness, and creaminess is absolutely addictive—no single flavor overpowers the bowl.
  • It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without apologies.
02 -
  • Never let the soup boil hard—a gentle simmer keeps the coconut milk from breaking and the flavors from becoming muddled.
  • Taste before serving and adjust seasonings, because every fish sauce, broth, and curry paste brand tastes slightly different, so trust your palate more than the recipe.
03 -
  • If you can find fresh lemongrass and kaffir lime leaves at an Asian market, buy them—they're inexpensive and transform this from good to unforgettable.
  • Make a double batch and freeze the base (without the greens and delicate vegetables) so you can have restaurant-quality soup on a night when you don't have time to cook.
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