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Creamy Thai Coconut Curry Soup with Chicken

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This creamy Thai coconut curry soup with chicken features tender chicken, aromatic herbs, and a rich coconut broth infused with red curry paste, ginger, and lemongrass. It’s quick, comforting, and endlessly customizable for any occasion.

Ingredients

Scale
  • 2 tablespoons vegetable oil (or coconut oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, trimmed and smashed (or 1 tablespoon lemongrass paste)
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon turmeric powder
  • 1 tablespoon creamy unsweetened peanut butter (optional)
  • 1 pound boneless skinless chicken breast, thinly sliced (or chicken thighs)
  • Salt and pepper, to taste
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 cups low-sodium chicken broth
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar or coconut sugar
  • Juice of 1–2 limes
  • 1 cup mushrooms, sliced (shiitake, cremini, or button)
  • 1 cup red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 1 cup fresh spinach or baby kale
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh Thai basil, torn (optional)
  • 2 scallions, sliced thin
  • 1–2 red chilies, sliced (optional, for garnish)
  • Rice noodles or jasmine rice (optional, for serving)
  • Crushed peanuts (optional, for garnish)
  • Extra lime wedges (optional, for serving)

Instructions

  1. Prep all ingredients: thinly slice chicken, chop onion, mince garlic, grate ginger, smash lemongrass, slice mushrooms, bell pepper, snap peas, tear herbs, and slice scallions.
  2. Heat vegetable oil in a large soup pot over medium heat. Add onion and cook until translucent, about 2 minutes. Add garlic, ginger, and lemongrass; stir until fragrant, about 1 minute.
  3. Stir in red curry paste, turmeric, and peanut butter. Cook, stirring, until the paste darkens and releases aroma, about 1-2 minutes. Splash in a little broth if it sticks.
  4. Season chicken with salt and pepper. Add to the pot, stirring to coat in aromatics and curry mixture. Cook until chicken turns white, about 4-5 minutes.
  5. Add chicken broth and coconut milk. Stir well, scraping up any bits from the bottom. Raise heat to bring to a gentle simmer.
  6. Add fish sauce and brown sugar. Simmer gently for 15 minutes, skimming foam if needed. Taste and adjust seasoning.
  7. Add mushrooms, bell pepper, and snap peas. Simmer 3-5 minutes until veggies are just tender. Stir in spinach or baby kale until wilted, about 1 minute.
  8. Remove lemongrass stalk. Stir in lime juice, cilantro, Thai basil, and scallions. Taste and adjust lime or fish sauce as needed.
  9. Ladle soup into bowls. Top with sliced red chilies, extra herbs, and crushed peanuts if desired. Serve hot, with rice noodles or jasmine rice on the side.

Notes

Do not boil coconut milk to avoid splitting; keep at a gentle simmer. Taste and adjust flavors as you go—add lime for acidity, sugar for sweetness, or more curry paste for heat. Add fresh herbs at the end for vibrant flavor. Swap chicken for tofu or shrimp for variations. Soup thickens as it sits; add broth to thin if needed. Freeze leftovers without herbs and add fresh herbs after reheating.

Nutrition

Keywords: Thai coconut curry soup, chicken curry soup, creamy Thai soup, coconut milk soup, easy Thai soup, gluten-free soup, dairy-free soup, weeknight dinner, comfort food, spicy soup, healthy Thai recipe

Find it online: https://evabake.com/creamy-thai-coconut-curry-soup-with-chicken-easy-homemade-recipe/