Save Warm, comforting, and packed with bold flavors, this Thai Coconut Curry Soup is a complete meal in a bowl. It balances creamy coconut milk with the spice of red curry and the earthiness of fresh mushrooms and carrots for a truly satisfying experience.
Save A fragrant, creamy Thai-inspired soup featuring tender chicken thighs, earthy mushrooms, sweet carrots, and jasmine rice, all simmered in a rich coconut milk broth infused with red curry paste and aromatic herbs.
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
To ensure the best flavor, sauté the aromatics until softened and cook the curry paste briefly to release its oils. Remember to remove the lemongrass and kaffir lime leaves before serving, as they are used primarily to infuse the broth with their distinct citrusy aroma.
Varianten und Anpassungen
Substitute chicken with shrimp or tofu for a pescatarian or vegetarian version. You can also add baby corn, bell peppers, or snap peas for extra vegetables and a bit of added crunch to the creamy broth.
Serviervorschläge
Serve this soup with extra jasmine rice on the side if desired for a heartier meal. It pairs beautifully with a crisp Riesling or a refreshing glass of Thai iced tea to balance the warmth of the red curry.
Save This Thai Coconut Curry Soup is a vibrant, nourishing dish that brings the soul of Thai cuisine to your kitchen. With its rich aroma and balanced spice, it is sure to become a recurring favorite for any soup lover.
Common Recipe Questions
- → Can I make this soup vegetarian?
Absolutely. Replace the chicken thighs with firm tofu cubes and swap the chicken stock for vegetable broth. Substitute fish sauce with soy sauce or a vegetarian alternative to maintain the savory depth.
- → How spicy does this soup turn out?
Using 2–3 tablespoons of red curry paste provides a moderate, warming heat. Start with 2 tablespoons if you're sensitive to spice, or increase to 3 tablespoons if you enjoy more kick. The garnish of sliced red chili adds optional extra heat.
- → Can I freeze leftovers?
This soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Note that the rice may absorb more liquid during reheating, so you may need to add a splash of broth or water when warming.
- → What can I substitute for kaffir lime leaves?
Kaffir lime leaves add distinctive citrus notes. If unavailable, increase the fresh lime juice in the finishing step or add a strip of lime zest during simmering. The soup will still be delicious without them.
- → Is full-fat coconut milk necessary?
Full-fat coconut milk creates the richest, most velvety texture. Light coconut milk works but yields a thinner broth. For the best balance of flavor and body, choose full-fat canned coconut milk rather than carton varieties.
- → Can I use brown rice instead of jasmine?
Brown rice works but requires a longer cooking time—approximately 30–35 minutes total. Add the brown rice earlier in the simmering process to ensure it becomes tender. Jasmine rice is traditional for its delicate aroma and quick cooking time.