Pin It Experience the bold and comforting flavors of Thailand in your own kitchen with this Thai Coconut Curry Soup Bowl. This dish is a masterclass in balance, combining the creamy richness of coconut milk with the aromatic heat of red curry paste, fresh ginger, and lemongrass. Whether you are seeking a cozy weeknight dinner or a vibrant meal to impress, this soup delivers a depth of flavor that is both satisfying and revitalizing.
Pin It The combination of tender chicken and earthy mushrooms provides a hearty base, while the sweetness of carrots and the snap of red bell peppers add texture and color. Every spoonful is brightened by a squeeze of fresh lime juice and the savory depth of fish sauce, creating a truly authentic tasting experience.
Ingredients
- Protein: 400 g (14 oz) boneless, skinless chicken breast or thighs, thinly sliced
- Vegetables: 200 g (7 oz) mushrooms, sliced (shiitake or button); 2 medium carrots, julienned or thinly sliced; 1 small red bell pepper, thinly sliced; 100 g (3.5 oz) baby spinach or bok choy (optional); 2 spring onions, thinly sliced
- Aromatics: 1 tablespoon fresh ginger, grated; 3 cloves garlic, minced; 2 stalks lemongrass, bruised and cut into 2-inch pieces (optional); 4 kaffir lime leaves (optional)
- Broth: 2 tablespoons red curry paste; 800 ml (about 3 1/3 cups) coconut milk; 500 ml (2 cups) chicken broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; Juice of 1 lime
- Garnishes: Fresh cilantro, chopped; Fresh red chili, sliced (optional); Lime wedges
Instructions
- Step 1
- Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass (if using) for 1 minute until fragrant.
- Step 2
- Stir in the red curry paste and cook for another minute to release its flavors.
- Step 3
- Add the chicken slices and cook for 2–3 minutes, stirring to coat with the curry paste.
- Step 4
- Pour in the coconut milk and chicken broth. Add the kaffir lime leaves (if using), carrots, mushrooms, and red bell pepper.
- Step 5
- Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through and vegetables are tender.
- Step 6
- Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Step 7
- Add baby spinach or bok choy (if using) and simmer for 1–2 minutes until just wilted.
- Step 8
- Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls.
- Step 9
- Garnish with spring onions, cilantro, fresh chili, and serve with lime wedges on the side.
Zusatztipps für die Zubereitung
To get the most out of your aromatics, ensure the lemongrass is well-bruised before adding it to the pot. If you find the soup too thick, you can add a splash more chicken broth to reach your desired consistency. Always use full-fat coconut milk for the most authentic and creamy mouthfeel.
Varianten und Anpassungen
This recipe is highly versatile. You can swap the chicken for shrimp or tofu to suit your dietary needs. To make it strictly vegetarian, use vegetable broth and substitute the fish sauce with an equal amount of soy sauce or tamari. You can also vary the vegetables by adding snap peas or bamboo shoots.
Serviervorschläge
For a heartier meal, serve this soup over a bed of jasmine rice or with delicate rice noodles. The bright flavors of the soup pair wonderfully with a crisp, aromatic white wine like a Riesling or Gewürztraminer. Always serve with extra lime wedges to allow guests to adjust the acidity to their liking.
Pin It Enjoy this flavorful bowl of Thai Coconut Curry Soup, a perfect balance of spice, creaminess, and fresh ingredients that is sure to become a regular in your recipe rotation.
Recipe FAQs
- → Can I make this soup vegetarian?
Absolutely. Replace chicken with firm tofu and use vegetable broth instead of chicken broth. Substitute fish sauce with soy sauce or tamari to maintain the savory depth.
- → How spicy is this curry soup?
The spice level depends on your red curry paste. Start with 2 tablespoons for moderate heat, or reduce to 1 tablespoon for milder flavor. You can always add more paste while simmering.
- → What's the best way to store leftovers?
Store cooled soup in airtight containers for up to 3 days. The flavors often improve overnight. Reheat gently on the stovetop, adding a splash of coconut milk if needed.
- → Can I freeze this soup?
Yes, freeze for up to 2 months. Note that coconut milk may separate slightly when thawed—simply reheat while stirring to restore the creamy texture.
- → What should I serve with this soup?
Jasmine rice or rice noodles make excellent additions for a heartier meal. The soup also pairs beautifully with crisp white wines like Riesling or Gewürztraminer.
- → Is lemongrass essential?
While lemongrass adds authentic citrusy notes, the soup remains delicious without it. The ginger, garlic, and lime provide plenty of aromatic flavor on their own.