Description
This Thai Chicken Coconut Curry Soup is a fragrant, creamy, and flavorful dish combining tender chicken, fresh vegetables, and aromatic herbs in a rich coconut milk-based broth infused with red curry paste. Perfectly balanced with a hint of lime and fish sauce, this soup offers a delicious taste of Thailand in just 40 minutes.
Ingredients
Scale
Protein and Aromatics
- 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon fresh ginger, finely grated
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
Soup Base
- 2 tablespoons red curry paste
- 13.5 fl oz coconut milk, full-fat
- 3 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce, gluten-free preferred
- 1 teaspoon brown sugar
- Juice of 1 lime
Vegetables and Garnishes
- 1 red bell pepper, thinly sliced
- 3.5 oz shiitake mushrooms, sliced
- 3.5 oz snow peas, trimmed
- Fresh cilantro leaves
- Fresh Thai basil
- Sliced red chili, optional
- Lime wedges
Instructions
- Infuse Aromatics: Heat a large pot over medium heat and add a bit of oil. Sauté the shallots, fresh ginger, and minced garlic for about 2 minutes until they become fragrant, building the flavor base for the soup.
- Bloom Curry Paste: Stir in the red curry paste and cook it for 1 minute, allowing the paste’s aromatic compounds to release and deepen the soup’s flavor.
- Sear Chicken: Add the bite-sized chicken pieces to the pot and cook for 2 to 3 minutes, stirring often to thoroughly coat the chicken in the sautéed aromatics and curry paste, sealing in the flavors.
- Build Broth Base: Pour in the chicken broth and full-fat coconut milk. Bring the mixture to a gentle simmer, setting the stage for the soup to develop.
- Season Soup: Add fish sauce, gluten-free soy sauce, and brown sugar to the pot. Stir well to blend these seasonings into the broth, balancing salty, sweet, and savory notes.
- Cook Vegetables: Incorporate thinly sliced red bell pepper, shiitake mushrooms, and trimmed snow peas into the simmering soup. Continue to simmer for 10 to 12 minutes until the chicken is fully cooked and the vegetables are tender-crisp.
- Finish with Citrus: Stir in the fresh lime juice to add brightness to the soup. Taste and adjust the seasoning with more fish sauce, lime juice, or brown sugar if needed to suit your palate.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro leaves, Thai basil, optional sliced red chili, and lime wedges. Serve immediately for a comforting and aromatic meal.
Notes
- Use full-fat coconut milk for a richer, creamier soup texture.
- Choose chicken thighs for more moisture and flavor, or breasts for a leaner option.
- Adjust the amount of red curry paste to increase or decrease spiciness according to your preference.
- Gluten-free soy sauce is recommended to keep the soup gluten-free.
- Garnishing with fresh Thai basil and cilantro adds authentic herbal brightness.
- Serve with steamed jasmine rice or rice noodles for a more substantial meal.
