Spicy Thai Coconut Chicken Soup With Red Curry

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
• 1 tbsp neutral oil (canola or vegetable)
• 2 tbsp red curry paste
• 2 stalks lemongrass, trimmed and lightly smashed
• 3 cloves garlic, minced
• 1 inch piece ginger (or galangal), thinly sliced
• 4 cups low-sodium chicken broth
• 2 cans (13.5 oz / 400 ml each) full-fat coconut milk, shaken
• 8 oz mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 small yellow onion or 2 shallots, thinly sliced
• 1–2 tbsp fish sauce, to taste
• 1 tbsp light brown sugar or palm sugar
• 3 tbsp fresh lime juice, plus lime wedges
• 2–3 tbsp chili oil (to taste)
• Fresh cilantro and Thai basil, for garnish
• Optional: sliced fresh chilies, cooked jasmine rice for serving

Do This

• 1. Prep chicken, slice vegetables, smash lemongrass, and mince garlic and ginger.
• 2. In a large pot, heat oil over medium heat; sauté red curry paste, garlic, ginger, and lemongrass for 1–2 minutes until fragrant.
• 3. Stir in chicken broth and coconut milk; add sugar and a pinch of salt. Bring just to a gentle simmer (about 180–190°F / 82–88°C).
• 4. Add chicken, mushrooms, onion, and bell pepper. Simmer 8–10 minutes, stirring occasionally, until chicken is cooked through.
• 5. Remove lemongrass. Stir in fish sauce and lime juice; taste and adjust salt, fish sauce, and lime to balance salty, sour, and sweet.
• 6. Ladle into warm bowls. Drizzle generously with chili oil, then top with cilantro, Thai basil, fresh chilies, and lime wedges.

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Why You’ll Love This Recipe

• Deeply aromatic and comforting, with lemongrass, lime, and coconut creating a cozy, restaurant-level broth.
• Warming, balanced heat: red curry paste and chili oil bring spice without overpowering the creamy coconut base.
• One-pot, weeknight-friendly soup ready in under 45 minutes, yet impressive enough for guests.
• Easy to customize: adjust spice level, swap proteins, or add extra vegetables to fit your taste.

Grocery List

• Produce: Lemongrass (2 stalks), garlic (1 head), fresh ginger or galangal, mushrooms (8 oz), 1 red bell pepper, 1 small yellow onion or 2 shallots, limes (2–3), fresh cilantro, fresh Thai basil (or regular basil), optional fresh Thai chilies or red chilies.
• Dairy: None (coconut milk is shelf-stable and goes under pantry).
• Pantry: Neutral oil, red curry paste, chicken broth, 2 cans full-fat coconut milk, fish sauce, light brown sugar or palm sugar, salt, chili oil, optional soy sauce, optional jasmine rice.

Full Ingredients

For the Aromatic Broth

• 1 tbsp neutral oil (canola, vegetable, or grapeseed)
• 2 tbsp red curry paste
• 2 stalks lemongrass, outer tough layers removed, trimmed, lightly smashed, and cut into 3-inch pieces
• 3 cloves garlic, minced
• 1 inch piece fresh ginger or galangal, thinly sliced
• 4 cups low-sodium chicken broth
• 2 cans (13.5 oz / 400 ml each) full-fat coconut milk, well shaken
• 1 tbsp light brown sugar or palm sugar, packed
• 1/2 tsp kosher salt, plus more to taste
• Optional but lovely: 3 kaffir lime leaves, torn in half

For the Chicken and Vegetables

• 1 lb boneless, skinless chicken thighs or breasts, thinly sliced against the grain into bite-size strips
• 8 oz mushrooms (shiitake, cremini, or button), sliced
• 1 red bell pepper, cored and thinly sliced
• 1 small yellow onion or 2 shallots, thinly sliced

To Finish the Soup

• 1–2 tbsp fish sauce, or to taste
• 3 tbsp fresh lime juice (about 2 limes), plus extra lime wedges for serving
• Optional: 1 tsp soy sauce, for extra depth
• 2–3 tbsp chili oil, or to taste (for drizzling)
• 1–2 fresh Thai bird chilies or red chilies, thinly sliced (optional, for extra heat)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh Thai basil leaves (or regular basil), torn

For Serving (Optional)

• Cooked jasmine rice
• Extra chili oil and lime wedges

Step-by-Step Instructions

Step 1: Prep all your ingredients

Set yourself up for success by prepping everything before you turn on the heat. Thinly slice the chicken against the grain into bite-size strips so it cooks quickly and stays tender. Clean and slice the mushrooms, bell pepper, and onion (or shallots). Mince the garlic and thinly slice the ginger or galangal.

For the lemongrass, peel off the dry outer layers, trim the root end, and cut each stalk into 3-inch pieces. Lightly smash each piece with the side of a knife or a rolling pin to release its oils. If you are using kaffir lime leaves, tear them in half to help release their aroma. Shake the coconut milk cans well so the cream and liquid combine.

Step 2: Bloom the curry paste and aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the neutral oil over medium heat for 1–2 minutes. Add the red curry paste, minced garlic, sliced ginger, and smashed lemongrass. Cook, stirring constantly, for 1–2 minutes until the paste deepens in color and smells very fragrant.

This step is important: gently frying the curry paste and aromatics in oil “blooms” their flavors, making the final soup deeper and more complex. Be careful not to let the garlic burn; if it starts to color too quickly, reduce the heat slightly.

Step 3: Build the coconut broth and gently simmer

Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to dissolve any flavorful browned bits. Add the coconut milk, brown sugar, salt, and the torn kaffir lime leaves if using. Stir well to combine.

Increase the heat to medium-high and bring the soup just to a gentle simmer, then immediately reduce the heat to maintain a low simmer (about 180–190°F / 82–88°C, with small, occasional bubbles). Let the broth simmer for 5–7 minutes to allow the lemongrass, ginger, and lime leaves to infuse the liquid with their aroma. Do not let it boil vigorously, as that can cause the coconut milk to separate and become grainy.

Step 4: Add chicken and vegetables

Add the sliced chicken, mushrooms, onion, and red bell pepper to the gently simmering broth. Stir to distribute everything evenly. Continue to simmer on low for 8–10 minutes, or until the chicken is just cooked through and no longer pink in the center, and the vegetables are tender but still bright.

Stir occasionally to make sure the chicken pieces cook evenly and do not clump together. Keep the heat gentle; a slow, steady simmer keeps the chicken tender and the coconut broth smooth and creamy.

Step 5: Season with lime and fish sauce

Once the chicken is cooked, remove the lemongrass pieces and any kaffir lime leaves with tongs or a slotted spoon and discard them. Stir in 1 tablespoon of fish sauce and 3 tablespoons of fresh lime juice. Taste the broth.

You are aiming for a balance of salty, sour, sweet, and creamy. Add more fish sauce for saltiness and umami, a pinch more sugar if you would like extra sweetness, or additional lime juice for brightness. If you like a slightly deeper savory note, stir in the optional teaspoon of soy sauce. Let the soup simmer for another 1–2 minutes so the flavors meld, then turn off the heat.

Step 6: Finish with chili oil and herbs

Ladle the hot soup into warm bowls, making sure each serving gets a good mix of chicken, mushrooms, and vegetables. Drizzle each bowl generously with chili oil (start with about 1/2 tablespoon per bowl and adjust to taste). The chili oil should float in bright red droplets and streaks on top of the creamy broth.

Top with fresh cilantro and Thai basil leaves. If you enjoy more heat, scatter a few slices of fresh Thai chili on top. Serve immediately with lime wedges on the side so everyone can add extra tang at the table.

Step 7: Serve with rice (optional)

For a heartier meal, serve the soup alongside steamed jasmine rice. You can either spoon rice into the bottom of the bowl and ladle the soup over it, or keep the rice in a separate bowl and take bites of rice between spoonfuls of soup. Both approaches are delicious. Offer extra chili oil and lime wedges at the table for those who like it extra spicy or bright.

Pro Tips

• Control the spice level: The heat comes from both the red curry paste and the chili oil. Use less curry paste (1–1.5 tbsp) and a light drizzle of chili oil for milder soup, or increase both for more intense heat.
• Do not boil the coconut milk: Keep the soup at a gentle simmer to prevent the coconut milk from separating. If it starts to bubble aggressively, lower the heat immediately.
• Slice chicken thinly and evenly: Thin strips cook quickly and stay tender. Uneven pieces can lead to some being overcooked while others are underdone.
• Adjust seasoning at the end: Lime juice and fish sauce can taste very different once the soup cools slightly. Always do a final taste right before serving and tweak salt, lime, and sugar.
• Remove tough aromatics: Lemongrass stalks and kaffir lime leaves are for flavor, not eating. Fishing them out before serving makes the soup more pleasant to eat.

Variations

• Shrimp version: Replace the chicken with 1 lb large raw shrimp, peeled and deveined. Add them during the last 3–4 minutes of simmering, just until pink and opaque.
• Vegetarian / vegan: Use vegetable broth instead of chicken broth, omit the fish sauce (or use a vegan fish sauce), and add tofu cubes or chickpeas along with extra vegetables like baby bok choy or snap peas.
• Extra-veg loaded: Add sliced carrots, baby corn, or spinach in the last few minutes of cooking for more color and nutrition. Be careful not to overcrowd the pot so the broth stays rich and creamy.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers and refrigerate for up to 3 days. The flavors deepen overnight, making it even more comforting the next day. Reheat gently on the stovetop over low to medium-low heat, stirring frequently and avoiding a hard boil so the coconut milk stays silky. If the soup thickens in the fridge, thin it with a splash of broth or water while reheating.

For longer storage, you can freeze the soup (without the fresh herb garnishes) for up to 2 months. Thaw overnight in the refrigerator before reheating. Add fresh lime juice, chili oil, cilantro, and basil after reheating to bring back the bright, fresh flavors. Cooked jasmine rice is best stored separately and kept for up to 3–4 days in the fridge.

Nutrition (per serving)

Approximate values per serving (out of 4, without rice): 520–560 calories; 35–40 g fat; 25–30 g protein; 15–20 g carbohydrates; 2–3 g fiber; 7–9 g sugar; 900–1200 mg sodium. Actual values will vary based on the exact ingredients, brands, and amounts of fish sauce, chili oil, and optional additions used.