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Creamy Thai Coconut Curry Soup

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A comforting and flavorful Thai-inspired soup featuring tender chicken, crisp vegetables, and a silky coconut curry broth, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 cup sliced bell peppers (red or yellow)
  • 1 cup snap peas or green beans, trimmed
  • 1 medium carrot, thinly sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 cups chicken broth or vegetable broth (low sodium recommended)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon brown sugar
  • Handful of fresh cilantro or Thai basil leaves, chopped (for garnish)
  • 1 tablespoon vegetable or coconut oil (for sautéing)
  • Optional: red chili slices or a pinch of chili flakes

Instructions

  1. Prep your ingredients by dicing the onion, slicing the bell peppers and carrots, trimming the snap peas, mincing garlic and ginger, and cutting chicken into bite-sized pieces.
  2. Heat 1 tablespoon of oil over medium heat in a large pot. Add diced onion, garlic, and grated ginger. Stir frequently until onion is translucent and aromatic, about 3–4 minutes.
  3. Stir in 2 tablespoons of Thai red curry paste and cook for about 2 minutes, stirring constantly to release oils and deepen flavor.
  4. Add chicken pieces and cook, stirring, until they start turning opaque but not fully cooked, about 3 minutes. Add bell peppers, carrots, and snap peas and stir to coat with curry paste.
  5. Pour in coconut milk and chicken broth. Stir gently to combine. Bring to a gentle simmer and cook uncovered for 15–20 minutes until chicken is cooked through and soup thickens slightly.
  6. Stir in fresh lime juice, fish sauce (if using), and brown sugar. Taste and adjust seasoning as needed.
  7. Ladle soup into bowls and garnish with fresh cilantro or Thai basil. Add red chili slices or chili flakes if desired. Serve with jasmine rice or crusty bread.

Notes

If soup is too thick, add more broth or water. If too thin, simmer longer uncovered. Use full-fat coconut milk for best creaminess. Simmer gently to avoid tough chicken and curdled coconut milk. Add lime juice and fish sauce at the end for brightness and umami. Leftovers keep well refrigerated for up to 3 days; reheat gently.

Nutrition

Keywords: Thai coconut curry soup, creamy Thai soup, chicken coconut curry, easy Thai soup, coconut milk soup, Thai red curry soup

Find it online: https://atomicbite.com/creamy-thai-coconut-curry-soup-recipe-easy-5-step-homemade-meal/