Thai Coconut Curry Soup Recipe

I’m sharing my Easy Thai Coconut Curry Soup, which hides a single unexpected ingredient that quietly reshapes the broth.

I love a bowl that hits bold and unexpected. This Thai Coconut Curry Soup is my favorite little trick when I want flavor without fuss.

The full fat coconut milk gives it a rich silkiness, while Thai red curry paste drops in sparks of heat and savory depth you didnt know you needed. Its bright but not sweet, weirdly comforting but also a little wild, like something you find at a night market and try because why not.

Call it Easy Thai Coconut Curry Soup if you want, but be warned youre going to want more than one spoonful.

Ingredients

• Coconut milk: Creamy, rich in healthy fats, gives soup body and subtle sweetness.
• Chicken/tofu/shrimp: Primary protein, builds muscle and keeps you full, tofu adds plant protein.
• Thai red curry paste: Spicy, savory, packs umami, chili heat and complex aromatics.
• Lemongrass: Citrusy, bright aroma, lifts richness and adds subtle lemon flavor.
• Galangal or ginger: Warm, peppery bite, aids digestion and adds gingery sharpness.
• Fish sauce: Salty, funky umami, small amounts go a long way.
• Lime juice: Tangy, brightens the broth, adds vitamin C and refreshing sourness.
• Mushrooms: Earthy umami, meaty texture, source of fiber and B vitamins.
• Bell pepper and carrot: Sweet crunch, adds color plus vitamin A and C.
• Cilantro and Thai basil: Fresh herbs, cilantro is citrusy, basil gives anise like warmth.

Ingredient Quantities

• 1 tbsp vegetable oil
• 1 lb boneless skinless chicken thighs, cut into bite sized pieces (or 14 oz firm tofu, cubed, or 1/2 lb shrimp)
• 1 can (14 oz) full fat coconut milk
• 3 cups chicken or vegetable broth
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar or palm sugar
• 1 tbsp fresh lime juice (about 1 lime)
• 1 stalk lemongrass, white part
• 2 kaffir lime leaves (optional)
• 1 inch piece galangal or fresh ginger
• 3 cloves garlic
• 8 oz mushrooms (shiitake or cremini)
• 1 medium red bell pepper
• 1 medium carrot
• 1 small yellow onion
• 2 green onions
• 1-2 Thai bird chiles or red chiles (optional)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Thai basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Cooked rice or rice noodles for serving (optional)
• Lime wedges for serving (optional)

How to Make this

1. Prep everything first so you’re not scrambling: cut chicken into bite sized pieces or press and cube tofu or peel devein shrimp, slice mushrooms, thinly slice red bell pepper, julienne carrot, chop the yellow onion, mince garlic, slice ginger or galangal, bruise and thinly slice the white part of the lemongrass, tear kaffir lime leaves if using, slice green onions, chop cilantro and Thai basil, slice the Thai chiles if using, and juice a lime.

2. Heat 1 tbsp vegetable oil in a large pot over medium heat. If using chicken, season with 1/2 tsp kosher salt and 1/4 tsp black pepper and brown in batches about 2 minutes per side until just golden, remove and set aside. If using tofu, sear cubes until golden and set aside. If using shrimp, you can sear for 30-60 seconds per side and set aside to avoid overcooking later.

3. In the same pot add the chopped yellow onion, garlic, sliced ginger or galangal, bruised lemongrass, and sliced Thai chiles if using. Sauté 2 to 3 minutes until fragrant and the onion is soft but not brown.

4. Stir in 2 tbsp Thai red curry paste and cook 1 minute to bloom the spices, scraping the bottom of the pot, then pour in the can of full fat coconut milk and 3 cups chicken or vegetable broth. If the coconut cream separated in the can scoop the thick cream in first for richer soup.

5. Add 1 tbsp fish sauce, 1 tbsp brown or palm sugar, the kaffir lime leaves, and bring to a gentle simmer. Taste and adjust heat, add more curry paste if you want it spicier.

6. Return the chicken or tofu to the pot now, add mushrooms, red bell pepper and carrot. Simmer gently 8 to 10 minutes for chicken, 5 to 7 minutes for tofu so it absorbs flavor, or if you opted for shrimp add them in the last 2 to 3 minutes until just pink.

7. Stir in 1 tbsp fresh lime juice, sliced green onions, 1/4 tsp black pepper and check seasoning, add up to 1/2 tsp more kosher salt or a little more fish sauce if needed. Remove and discard the lemongrass stalks and any large pieces of kaffir leaf before serving.

8. Off the heat fold in 1/4 cup chopped cilantro and 1/4 cup Thai basil leaves so they wilt but stay bright, and add lime wedges for extra zing.

9. Serve hot over cooked rice or rice noodles if you like, garnish with extra green onions, herbs and extra sliced chiles for heat. Enjoy, and if it tastes flat next time add a splash more fish sauce or lime to brighten it up.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven (about 6 qt) for browning and simmering
2. Sharp chef’s knife (8 inch) for cutting chicken, tofu, shrimp and veg
3. Cutting boards (one for proteins, one for vegetables)
4. Measuring cups and spoons for coconut milk, broth, curry paste and seasonings
5. Wooden spoon or heatproof silicone spatula for sautéing and scraping the pot
6. Tongs for turning and removing browned chicken/shrimp or tofu
7. Ladle for serving the soup over rice or noodles
8. Can opener for the coconut milk
9. Small prep bowls (mise en place) to hold chopped garlic, herbs, sliced chiles, etc.

FAQ

Thai Coconut Curry Soup Recipe Substitutions and Variations

• Chicken thighs: swap for boneless chicken breast (cooks faster), firm tofu or tempeh for a veg option (press and pan-fry first), or shrimp added at the end so it dont overcook.
• Coconut milk: use light coconut milk or dilute coconut cream with equal parts water, or blend soaked cashews with water for a creamy, non-coconut substitute (flavor will be different).
• Fish sauce: replace with equal parts soy sauce or tamari for vegetarian/vegan, or use coconut aminos for a milder, lower-sodium swap; add a tiny bit of miso if you want extra umami.
• Lemongrass: no stalks? use 1 tbsp lemongrass paste or 1 tbsp finely grated lemon zest plus 1 tsp lime juice per stalk, or toss in a torn kaffir lime leaf for citrus aroma.

Pro Tips

– Fry the curry paste a minute in the hot oil before you add the coconut milk, it’ll bloom the spices and make the soup taste way deeper. If the coconut can separated, scoop the thick cream in first for extra richness, then add the thinner milk.

– Sear your protein in batches so the pot stays hot and you get a nice golden crust. For tofu press it first and get the edges crispy, for shrimp add them in the last 2 minutes so they dont go rubbery.

– Taste as you go and balance with fish sauce, lime and a pinch of sugar instead of more curry paste. If it tastes flat a splash of fish sauce or an extra squeeze of lime brightens it right up.

– Bruise the lemongrass and tear the kaffir leaves to release flavor then remove them before serving, they give big aroma but you dont want to be biting into a woody stalk. If you only have ginger, use a little more cause galangal is sharper and more floral.

– Add quick-cook veg like peppers and mushrooms near the end so they stay slightly crisp, but let carrots simmer longer so they soften. If making ahead undercook everything a touch, reheat slowly and finish with fresh herbs off the heat so they stay bright.