Thai Coconut Curry Soup

Indulge in the vibrant flavors of Thailand with this comforting Thai Coconut Curry Soup. This one-pot wonder balances the creamy richness of full-fat coconut milk with the gentle heat of red curry paste, creating a fragrant broth that perfectly coats tender chicken thighs, earthy mushrooms, and sweet carrots. With jasmine rice cooked directly in the soup, it is a hearty and satisfying meal that brings warmth to any dinner table.

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The key to this soup's incredible depth lies in the aromatic base of ginger, garlic, and lemongrass. As the chicken and vegetables simmer with the jasmine rice, the broth thickens slightly, absorbing all the fragrant spices. It is a dish that feels like a hug in a bowl, finished with bright garnishes like fresh cilantro and a squeeze of lime to awaken the senses.

Ingredients

• 500 g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 200 g (7 oz) mushrooms, sliced
• 2 medium carrots, peeled and sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 120 g (2/3 cup) jasmine rice, rinsed
• 400 ml (1 can) coconut milk (full fat recommended)
• 1 liter (4 cups) chicken stock
• 2–3 tablespoons red curry paste (adjust to taste)
• 2 kaffir lime leaves (optional)
• 1 stalk lemongrass, bruised and cut into 3 pieces
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• Juice of 1 lime
• Fresh cilantro, chopped
• Sliced red chili (optional)
• Lime wedges

Instructions

Step 1

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onions, garlic, and ginger. Sauté for 2–3 minutes until fragrant and softened.

Step 2

Stir in the red curry paste and cook for 1 minute to release the flavors.

Step 3

Add the chicken thighs and cook for 2–3 minutes, stirring to coat with the curry mixture.

Step 4

Pour in the chicken stock and bring to a simmer. Add the carrots, mushrooms, lemongrass, and kaffir lime leaves (if using).

Step 5

Add the rice and stir well. Simmer uncovered for 15–20 minutes, or until the rice and vegetables are tender and the chicken is cooked through.

Step 6

Stir in the coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.

Step 7

Remove the lemongrass and kaffir lime leaves. Adjust seasoning with lime juice and additional fish sauce or salt if needed.

Step 8

Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.

Zusatztipps für die Zubereitung

For the best results, ensure you bruise the lemongrass stalk before adding it to the pot to release its aromatic oils. Using full-fat coconut milk is highly recommended to achieve that signature creamy texture that defines a classic Thai-inspired curry soup.

Varianten und Anpassungen

This versatile soup can be easily customized. Substitute the chicken with shrimp or tofu for a pescatarian or vegetarian version. You can also boost the vegetable content by adding baby corn, bell peppers, or snap peas during the simmering stage.

Serviervorschläge

Serve this soup hot, topped generously with cilantro and sliced chili. For an even heartier meal, enjoy it with an extra side of jasmine rice. To complete the experience, pair it with a crisp Riesling or a refreshing Thai iced tea.

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With its vibrant colors and layered aromatics, this Thai Coconut Curry Soup is a feast for both the eyes and the palate. Whether you are seeking a quick weeknight dinner or a fragrant weekend treat, this recipe delivers an authentic taste of Thai cuisine with minimal effort. Enjoy your homemade culinary escape!

Common Questions

→ Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breast, but thighs remain juicier and more tender during the longer simmering time. If using breast, add it later in the cooking process to prevent drying out.

→ What can I substitute for fish sauce?

For a vegetarian option, use soy sauce or tamari. You can also try coconut aminos for a soy-free alternative. Start with less and adjust to taste as the saltiness varies.

→ Can I make this soup ahead of time?

Absolutely. The soup stores well in the refrigerator for up to 3 days. The rice will absorb more liquid as it sits, so you may need to add extra stock or coconut milk when reheating.

→ How spicy is this soup?

The heat level depends on your red curry paste brand and amount used. Start with 2 tablespoons for mild-medium heat, and adjust upward for spicier results. Remove seeds from fresh chili garnish to reduce heat.

→ Can I freeze leftover soup?

Yes, this soup freezes well for up to 2 months. Cool completely before freezing in airtight containers. Note that the rice texture may soften slightly after thawing and reheating.

→ Where can I find kaffir lime leaves and lemongrass?

Look for fresh kaffir lime leaves and lemongrass in Asian grocery stores or the international section of larger supermarkets. You can substitute with extra lime zest if unavailable, though the flavor will differ slightly.