Save to Pinterest I used to think Thai food was something only my favorite local takeout spot could master. One rainy Tuesday I decided to brave the kitchen with a jar of curry paste and a can of coconut milk. The smell that filled my apartment was better than any candle I had ever bought. Now this soup is my go to whenever the weather turns grey and I need a bit of liquid sunshine.
I remember making this for my sister when she had a terrible cold and could barely taste anything. She took one sip of the lime infused broth and her eyes lit up as the ginger started to work its magic. We sat on the floor with our bowls watching old movies until the pot was completely empty. It was the first time I realized how much comfort a simple soup could provide.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken Thighs (500 g 1.1 lb): These stay much juicier than breasts when they simmer in the fragrant coconut broth.
- Mushrooms and Carrots: These earthy vegetables soak up all the curry spices and provide a lovely texture.
- Red Curry Paste (2 3 tablespoons): Look for a brand that smells bright and punchy to get that authentic street food flavor.
- Jasmine Rice (120 g 2 3 cup): Rinsing the rice first is crucial to keep the soup from becoming too thick or starchy.
- Coconut Milk (400 ml 1 can): Full fat milk gives the broth that luxurious mouthfeel that makes the soup feel special.
- Lemongrass and Lime Leaves: These are the secret keys to that signature citrusy aroma that defines Thai cuisine.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Saute the Aromatics:
- Gently cook the onion garlic and ginger in a large pot until they become soft and smell amazing.
- Bloom the Paste:
- Stir in the red curry paste for a minute to let the heat unlock its deep spices and vibrant color.
- Brown the Chicken:
- Toss in the chicken pieces and stir them well so they are completely coated in the aromatic curry oil.
- Simmer the Base:
- Pour in the chicken stock and bring it to a simmer before adding the vegetables and jasmine rice. Let everything bubble gently for 15 20 minutes until the rice is tender and the chicken is cooked through.
- Creamy Finish:
- Stir in the coconut milk fish sauce and brown sugar to give the broth its rich and velvety character.
- Season and Serve:
- Remove the lemongrass pieces and lime leaves then finish with a fresh squeeze of lime juice. Ladle the soup into bowls and top with plenty of fresh cilantro and sliced chilies.
Save to Pinterest There was a night during a power outage where we cooked this over a camping stove by candlelight. The steam rising from the pot made the whole kitchen feel like a hidden sanctuary. Even without proper lighting the vibrant colors of the cilantro and chilies made the meal feel like a total feast.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Choosing Your Favorite Curry Paste
Not all curry pastes are created equal and some can be surprisingly spicy. Start with a smaller amount and taste as you go to find your perfect heat level.
Why Bruising Lemongrass Matters
Bruising the lemongrass with the back of a knife releases the essential oils that make the broth so fragrant. It is a small step that makes a massive difference in the final taste of the soup.
Ways to Customize Your Bowl
This recipe is incredibly forgiving and welcomes whatever you have in your vegetable drawer.
- Try adding snap peas at the very end for a bit of crunch.
- Bell peppers add a beautiful pop of color and a subtle sweetness.
- Extra lime wedges on the side allow everyone to customize their own acidity.
Save to Pinterest This curry soup is more than just a meal, it is a bowl of pure comfort. I hope it brings as much warmth to your kitchen as it does to mine.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply replace the chicken with firm tofu cubes and substitute fish sauce with soy sauce or a vegetarian fish sauce alternative. The curry paste and coconut milk create the same rich base.
- → How spicy is this curry soup?
The spice level depends on your red curry paste choice. Start with 2 tablespoons for mild-medium heat, or reduce to 1 tablespoon for a gentler version. You can always add more paste later if desired.
- → Can I use different vegetables?
Absolutely. Baby corn, bell peppers, snap peas, or bok choy work beautifully. Add heartier vegetables like carrots earlier in the cooking process, while quick-cooking vegetables go in during the last 5-10 minutes.
- → What type of rice works best?
Jasmine rice is traditional and adds delicate floral notes. Basmati or long-grain white rice are excellent substitutes. Brown rice works too but requires longer cooking time and additional liquid.
- → How long does this soup keep?
Stored in an airtight container, it keeps well for 3-4 days in the refrigerator. The flavors often deepen and improve overnight. Reheat gently over medium-low heat, adding a splash of coconut milk or stock if needed.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. The rice may become slightly softer upon reheating, but the flavors remain excellent. Thaw overnight in the refrigerator before reheating gently on the stove.
