This Thai Coconut Curry Soup is one of those meals that comes together incredibly fast but tastes like it took hours. It is sweet, spicy, loaded with vegetables and chicken, and can be made in under 30 minutes. If you enjoy bold Southeast Asian flavours, this is a fantastic recipe to have in your back pocket for busy weeknights. The combination of red curry paste, coconut milk, ginger, and lime creates layers of flavour that are deeply satisfying.
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To get that Thai curry flavour we are going to use a Thai Red Curry Paste. Along with the curry paste, we will be using ginger, garlic, fish sauce, lime and coconut to really bring the flavour together. If you are a fan of Thai food, you will also enjoy my guide to mastering the stir-fry and my Pad Thai recipe.
Getting Started With Prep
The first step is to get a pot heating up. Put a large pot on the stove over medium-high. While the pot is heating up, start in on the vegetables. Peel and slice an onion. Wash and slice a celery stalk. Peel and slice a carrot. This vegetable base is similar to a classic mirepoix you would use in any soup, and it gives the curry a solid foundation of flavour.
Browning the Chicken
By the time the vegetables are prepped the pot should be nice and hot. Add in about 1 tablespoon of canola oil along with 1 teaspoon of sesame oil. The sesame oil is there mostly for flavour. With the oil in the pot, add about 2 cups of diced chicken thighs. Cook them until they are brown on all sides. Getting a good sear on the chicken adds depth of flavour to the finished soup. Make sure you are working with a properly preheated pan for the best results.
Garlic and Green Onions
While the chicken is cooking, get back to the vegetables. Peel and slice 2 cloves of garlic. Next, cut 1 bunch of green onions in half, setting the top bit aside for later. The bottom half of the green onions gets sliced and added to the rest of the vegetables. Discard the very end of the green onion bottoms where the root is.
Vegetables in the Pot
By the time the garlic and the green onions are done, the chicken should be nice and browned (stir it once or twice). Now it is time to add the vegetables to the pot. Add everything in at once and cook it for a few minutes. The key is that you want the onions to soften a bit before moving on to the curry paste.
Adding the Ginger
With the vegetables cooking away it is time to add in the ginger. Use a Microplane to grate the ginger (frozen ginger grates beautifully) right into the pot. In total, use about 1 tablespoon of grated ginger. Cook the vegetables for about 2 more minutes until the onions are softening, then it is time for the curry paste.
Curry Paste
This is a Thai Red Curry Paste purchased at the grocery store in the international food section. The reason I use this particular brand is that it is both gluten-free and shellfish-free. Most Thai Curry Paste has shrimp paste in it to add flavour. As someone allergic to shellfish, this brand is a lifesaver and it is fairly cheap at under $4 for the bottle. Use about ¼ cup of the paste in the soup.
Add the paste into the vegetables and cook it for 2 minutes. This opens up the flavours in the paste, which just means it intensifies and deepens the taste. Do not skip this step. If you do, your soup will be missing some of the key flavours.
Seasoning and Liquid
Once the curry paste has "opened up," add the rest of the seasoning to the soup: 1 tablespoon sugar, 1 teaspoon fish sauce, and 1 teaspoon salt. Stir this into the mixture, then add 1 L of hot water. As you pour the water into the pot, make sure to scrape the bottom with a spoon. This lifts any stuck bits off the bottom of the pot, which helps to flavour the soup and prevents anything from burning. Then bring the soup to a boil, turn the heat down and simmer for 5 minutes.
Adding the Coconut Milk
While waiting for the soup to come to a boil, open the can of coconut milk and set it aside. The coconut milk is what gives this soup its signature creamy, rich character. It balances beautifully against the heat from the curry paste.
Preparing the Garnish
The garnish for this soup adds freshness and texture that really makes it shine. Thinly slice about 1 cup of Nappa cabbage (beansprouts work well here too). Cut up the tops of the green onions, about ¼ cup of cilantro, and 1 jalapeno. Thai Red Chilis would be the more traditional choice, but jalapeno works just fine as a substitute.
Finishing the Soup
The soup has been simmering for about 5 minutes at this point. Now, add in the coconut milk, cabbage (or beansprouts), cilantro, green onion tops, and jalapeno. Bring the soup back to a simmer and cook for another 3-4 minutes.
Lime and Final Seasoning
Finally, add the juice of 1 lime. Taste the soup and adjust the seasoning as needed. A touch more salt or a squeeze more lime can make all the difference. If you want more heat, a drizzle of sriracha works wonderfully here.
Variations and Substitutions
This soup is incredibly flexible. Here are some easy ways to change it up:
- Protein: Swap the chicken for shrimp, tofu, or even scallops.
- Bulk it up: Add rice noodles for a heartier meal at very little extra cost.
- Heat level: Use more or less curry paste to control the spice. A splash of sriracha at the table works well too.
- Vegetables: Beansprouts, bok choy, or mushrooms are all great additions.
Final Thoughts
This Thai Coconut Curry Soup has become one of my favourite quick meals, and I genuinely think you will love it too. The balance of sweet, sour, salty, and spicy is exactly what I want out of a bowl of soup, and the fact that it takes under 30 minutes makes it a regular in my rotation.
Recipe
Ingredients
- 2 cups Cubed Chicken Thighs
- 1 med Onion, peeled and sliced
- 1 med Carrot, peeled and sliced
- 1 Celery Stalk, sliced
- 1 bunch Green Onions, Whites and Greens Separate and Sliced
- 2 cloves Garlic, Chopped
- 1 tablespoon Grated Ginger
- ¼ cup Thai Red Curry paste
- 2 cups Chicken Stock or Water
- 1 can Coconut Milk
- 1 teaspoon Fish Sauce
- 1 tablespoon Sugar
- 1 teaspoon Kosher Salt
- 1 Jalapeno, sliced
- ¼ cup Chopped Cilantro
- 1 cup Thinly Sliced Nappa Cabbage or Bean Sprouts
- 1 Lime, juiced
- 1 tablespoon Canola Oil
- 1 teaspoon Sesame Oil
Instructions
- Heat a large pot over medium-high heat. Add in the canola oil, sesame oil, and the chicken thighs. Cook the chicken until it is brown on all sides, about 6-7 minutes.
- Add in the onion, green onion whites, celery, carrot, and garlic. Cook until the onions start to soften, about 5 minutes.
- Add in the ginger, and curry paste and cook, stirring for 2 minutes.
- Next, add in the fish sauce, sugar, salt and water. Bring the soup to a boil then turn the heat to low. Simmer the soup for 5 minutes.
- Add in the cabbage, cilantro, green onion tops, and the coconut milk. Simmer the soup for another 3-4 minutes then add in the lime just, taste and adjust the seasoning as needed and serve.
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