Thai Coconut Curry Soup
Thai Coconut Curry Soup
Ingredients
For the Soup Base
- 1 1/2 pounds boneless chicken thighs, thinly sliced
- 1 tablespoon coconut oil, or neutral oil
- 1 yellow onion, small, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, smashed
- 2 tablespoons Thai red curry paste, to 3 tablespoons, adjust to taste
- 1 teaspoon turmeric, optional
- 4 cups chicken broth
- 2 cans full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 8 ounces mushrooms, sliced
- 1 red bell pepper, sliced
- 1 Thai chilies, to 2, or serrano, optional
- 2 limes, juiced
- 4 scallions, sliced, whites and greens separated
- as needed salt, to taste
For Garnish
- 1/2 cup cilantro, chopped
- as needed Thai basil, optional
- as needed chili crisp, or chili oil, optional
Instructions
- 1
Season the thinly sliced chicken thighs with salt.
⏱️ 2 min
- 2
Heat the coconut or neutral oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned chicken for 2 to 3 minutes until lightly browned. Remove the chicken from the pot and set aside.
⏱️ 5 min
- 3
In the same pot, add the thinly sliced yellow onion and the white parts of the sliced scallions. Sauté for 3 to 4 minutes until softened.
⏱️ 4 min
- 4
Add the minced garlic, grated fresh ginger, and smashed lemongrass to the pot. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the Thai red curry paste and optional turmeric. Cook for 2 to 3 minutes, stirring constantly, until the paste is fragrant.
⏱️ 3 min
- 6
Pour in the chicken broth and both cans of full-fat coconut milk. Add the fish sauce, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Add the sliced mushrooms, sliced red bell pepper, and optional Thai chilies (if using) to the simmering soup. Return the seared chicken to the pot. Continue to simmer gently for 10 to 15 minutes, or until the chicken is cooked through and the mushrooms are tender.
⏱️ 15 min
- 8
Carefully remove and discard the smashed lemongrass stalk from the soup.
⏱️ 1 min
- 9
Turn off the heat. Stir in the fresh lime juice, chopped cilantro, and the green parts of the scallions. If using, stir in the Thai basil.
⏱️ 2 min
- 10
Taste the soup and adjust seasonings as needed. You may add more lime juice for brightness, fish sauce for umami, brown sugar for sweetness, or chili oil for extra heat.
⏱️ 2 min
- 11
Serve the Thai Coconut Curry Soup hot, either as is, or with a side of rice or noodles. Garnish with chili crisp and an extra lime wedge, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Thai Coconut Curry Soup
For the Soup Base
- 1 1/2 pounds boneless chicken thighs, thinly sliced
- 1 tablespoon coconut oil, or neutral oil
- 1 yellow onion, small, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, smashed
- 2 tablespoons Thai red curry paste, to 3 tablespoons, adjust to taste
- 1 teaspoon turmeric, optional
- 4 cups chicken broth
- 2 cans full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 8 ounces mushrooms, sliced
- 1 red bell pepper, sliced
- 1 Thai chilies, to 2, or serrano, optional
- 2 limes, juiced
- 4 scallions, sliced, whites and greens separated
- as needed salt, to taste
For Garnish
- 1/2 cup cilantro, chopped
- as needed Thai basil, optional
- as needed chili crisp, or chili oil, optional
Instructions
- 1
Season the thinly sliced chicken thighs with salt.
⏱️ 2 min - 2
Heat the coconut or neutral oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned chicken for 2 to 3 minutes until lightly browned. Remove the chicken from the pot and set aside.
⏱️ 5 min - 3
In the same pot, add the thinly sliced yellow onion and the white parts of the sliced scallions. Sauté for 3 to 4 minutes until softened.
⏱️ 4 min - 4
Add the minced garlic, grated fresh ginger, and smashed lemongrass to the pot. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the Thai red curry paste and optional turmeric. Cook for 2 to 3 minutes, stirring constantly, until the paste is fragrant.
⏱️ 3 min - 6
Pour in the chicken broth and both cans of full-fat coconut milk. Add the fish sauce, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Add the sliced mushrooms, sliced red bell pepper, and optional Thai chilies (if using) to the simmering soup. Return the seared chicken to the pot. Continue to simmer gently for 10 to 15 minutes, or until the chicken is cooked through and the mushrooms are tender.
⏱️ 15 min - 8
Carefully remove and discard the smashed lemongrass stalk from the soup.
⏱️ 1 min - 9
Turn off the heat. Stir in the fresh lime juice, chopped cilantro, and the green parts of the scallions. If using, stir in the Thai basil.
⏱️ 2 min - 10
Taste the soup and adjust seasonings as needed. You may add more lime juice for brightness, fish sauce for umami, brown sugar for sweetness, or chili oil for extra heat.
⏱️ 2 min - 11
Serve the Thai Coconut Curry Soup hot, either as is, or with a side of rice or noodles. Garnish with chili crisp and an extra lime wedge, if desired.