Thai Coconut Curry Soup

May 15, 2013
9 Ratings
  • Serves 6
Author Notes

When asked what my favorite food is, I most always say Thai, especially Thai Coconut Curry Soup. I love the blend of sweet with spicy. The flavors are deep and rich, like a good comfort food. We have a great little public house restaurant near our home where they serve this delicious Thai coconut curry chicken soup. I bought a small cup of it to bring home to try my hand at replicating the recipe, simply from taste. I’m pretty proud of my efforts. The words out of my husband’s mouth were, “Oh…mmm…this is good…really good! Isn’t it satisfying to make good food?” "Yes, it is," I replied with a smile. —Laurie_GlutenFreeYummy

What You'll Need
  • Soup Ingredients
  • 1 14 oz can coconut milk (full fat)
  • 1 14 oz can coconut milk (lite)
  • 2 14 oz can chicken broth
  • 1 tablespoon ginger (freshly grated)
  • 2 lemongrass stalks
  • 2 cups mushrooms (sliced)
  • 1/2 juice from freshly squeezed lime
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoons Thai chili paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon curry powder
  • 2 cups fully cooked Jasmine rice
  • 2 chicken breasts-fully cooked and chopped
  • salt & pepper to taste
  • Garnish
  • 1/4 cup chopped fresh basil
  1. n a medium saucepan, cook Jasmine rice.
  2. In a large pot, combine coconut milks, chicken broth, ginger, and lemongrass. Bring to a boil over medium high heat.
  3. Add cooked chicked, mushrooms, fish sauce, sugar, chili paste, curry powder and cayenne pepper. Reduce heat and simmer for 10-15 minutes.
  4. Add lime, cilantro and cooked jasmine rice. Salt to taste and garnish with freshly cut basil.

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    Kimm Avans
  • tamara

2 Reviews

tamara September 27, 2018
This soup is awesome. I didn't have a can of lite coconut so I used a can of cream of coconut and 32 ounces of chicken stock. I've tried a number of different Thai soups and this one is definitely the best. And I don't like basil so I left it out. This recipe is very adaptable. I made the usual 2 to 1 rice and added the whole thing. I used siracha instead of red curry paste and left out the lemon stalks since I didn't have them.
Kimm A. March 14, 2016
towards the end of the recipe, you mention Cilantro. It is not listed in the list of ingredients. Is this a typo and, if not, how much Cilantro do you add. Tried the recipe and loved it. Wonder if it would be as lovely with tofu and thin rice noodles instead of rice and chicken. Thanks for your efforts. Loved it. Didn't know how much Cilantro to use so went without.