Thai Coconut Curry Soup

Name: Thai Coconut Curry Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Various
Ingredients: 1 lb chicken breast, sliced thin; 1 can (14 oz) coconut milk; 2 cups chicken broth; 2 tbsp red curry paste; 8 oz mushrooms, sliced; 1 red bell pepper, sliced; 1 tbsp fish sauce; 1 tbsp brown sugar; Juice of 1 lime; Fresh cilantro for garnish; 1 tbsp vegetable oil

A fragrant, creamy Thai coconut soup with tender chicken, mushrooms, and a squeeze of lime. Comforting and aromatic.

Soups Stews

4.6 · 16 ratings

🕐 Prep: 15 min | 🔥 Cook: 20 min | ⏱️ Total: 35 min

Equipment

▸ Large pot or Dutch oven
▸ Knife and cutting board

Ingredients

▸ 1 lb chicken breast, sliced thin
▸ 1 can (14 oz) coconut milk
▸ 2 cups chicken broth
▸ 2 tbsp red curry paste
▸ 8 oz mushrooms, sliced
▸ 1 red bell pepper, sliced
▸ 1 tbsp fish sauce
▸ 1 tbsp brown sugar
▸ Juice of 1 lime
▸ Fresh cilantro for garnish
▸ 1 tbsp vegetable oil

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Instructions

Build the Broth

1. Heat oil in a large pot over medium heat. Add curry paste and cook 1 minute until fragrant.
2. Pour in coconut milk and chicken broth. Stir to dissolve the paste. Bring to a simmer.

Cook

1. Add chicken slices, mushrooms, and bell pepper.
2. Simmer 15 minutes until chicken is cooked through.
3. Stir in fish sauce, brown sugar, and lime juice.
4. Ladle into bowls and garnish with fresh cilantro.

Cook's Notes

💡 Shake the coconut milk can well before opening.
💡 For more heat, add a sliced Thai chili or extra curry paste.
💡 Rice noodles make a great addition — add them in the last 3 minutes.