Thai Chicken Coconut Curry Soup (Printer-Friendly)

Tender chicken simmers in creamy coconut milk with red curry, ginger, garlic, and fresh vegetables for an aromatic Thai-inspired bowl.

# 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 and Broth

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

→ Vegetables

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

→ Garnishes

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

# How to Cook:

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 aromatic oils and deepen its flavor.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat evenly with the aromatic and curry paste mixture.
04 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer, avoiding a rolling boil.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well to incorporate and balance flavors.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are tender-crisp.
07 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls and garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It feels like a professional kitchen secret but takes less time than ordering delivery.
  • The broth has a velvety depth that makes every vegetable taste like a gourmet treat.
02 -
  • Never let the coconut milk reach a rolling boil or it might separate and lose its creaminess.
  • The quality of your curry paste dictates the entire flavor profile so choose a brand you trust.
03 -
  • Bruise your Thai basil leaves slightly before adding them to release their aromatic oils more effectively.
  • Leftovers actually taste better the next day as the ginger and garlic have more time to infuse the broth.
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