Thai coconut curry chicken soup is a spicy and creamy comfort bowl.
Bold flavours abound in Thai cuisine, and Thai Coconut Curry Chicken Soup is a recipe that wonderfully captures this depth. The best comfort meal is creamy, moderately spicy, and loaded with aromatic Thai herbs as it is Combining the silky richness of coconut milk with the great umami of red curry paste and the brightness of fresh lime juice, this soup—also called Tom Kha Gai with Curry or Thai Curry Chicken Soup
This recipe is easy to make and brimming with taste whether your dinner is quick weeknight or a warming dish for chilly days. To help you bring real Thai tastes to your kitchen, let’s explore its origins, vital ingredients, and detailed preparation.
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What is soup Thai coconut curry chicken?
Combining the best of both worlds, this recipe is a combination of Tom Kha Gai (coconut chicken soup) and a Thai red curry.
Rich coconut basis and the use of galangal, lemongrass, and kaffir lime leaves define the classic Thai soup Tom Kha Gai.
Made from red chillies, garlic, shallots, and aromatic Thai spices, Thai Red Curry is a hot and delicious curry.
Combining these two recipes results in a soup fragrant, creamy, a little spicy, and highly satisfying.
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Here’s the recipe card in table format for easy reference:
Thai Coconut Curry Chicken Soup Recipe Card
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken Breast/Thighs | 2 (sliced thin) | Boneless, skinless |
| Coconut Milk | 1 can (14 oz) | Full-fat for a creamy texture |
| Chicken Broth | 3 cups | Can use vegetable broth as a substitute |
| Thai Red Curry Paste | 2 tbsp | Adjust for spice preference |
| Lemongrass Stalks | 2 | Sliced into rounds |
| Galangal (or Ginger) | 5-6 slices | Galangal preferred, but ginger works |
| Kaffir Lime Leaves | 4-5 | Torn to release aroma |
| Garlic Cloves | 3 (minced) | Fresh garlic is best |
| Shallots | 2 (sliced) | Enhances depth of flavor |
| Mushrooms | 1 cup | Oyster or straw mushrooms preferred |
| Carrots/Bell Peppers | 1 cup (optional) | Adds sweetness & color |
| Fish Sauce | 2 tbsp | Adds umami flavor |
| Lime Juice | 2 tbsp | Freshly squeezed |
| Palm Sugar | 1 tsp | Can substitute with brown sugar |
| Vegetable Oil | 1 tbsp | For sautéing |
| Cilantro | For garnish | Optional but recommended |
Instructions
| Step | Instructions |
|---|---|
| 1 | Heat oil in a pot over medium heat. Sauté garlic, shallots, and red curry paste until fragrant (about 1 minute). |
| 2 | Pour in chicken broth and bring to a gentle simmer. |
| 3 | Add lemongrass, galangal, and kaffir lime leaves. Let flavors infuse for 5 minutes. |
| 4 | Add chicken slices and cook for 5-7 minutes until fully cooked. |
| 5 | Toss in mushrooms and other vegetables. Simmer for another 3 minutes. |
| 6 | Pour in coconut milk and stir gently. |
| 7 | Add fish sauce, palm sugar, and lime juice. Simmer for 2-3 more minutes. |
| 8 | Remove lemongrass and kaffir lime leaves before serving. |
| 9 | Garnish with fresh cilantro and sliced Thai chilies. Serve hot. |
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Basic Components for Thai Coconut Curry Chicken Soup
Lemongrass, a citrussy, aromatic herb, 1. Aromatics & Herbs adds
✔ Galangal or Ginger – offers a mild, peppering taste.
✔ Kaffir Lime Leaves – Provide the soup a distinctive, fresh aroma.
✔ Garlic & Shallots – Crucially important for taste depth.
The core of the meal, Thai Red Curry Paste gives it a rich colour and a strong bite.
✔ Coconut Milk – gives the soup silky and creamy.
✔ Chicken Broth – Provides the tasty basis for the soup.
Usually sliced thin, Chicken (Boneless, Skinless) is a protein and vegetable.
✔ Mushrooms – Provides an earthly element.
✔ Carrots or Bell Peppers – optional but adds colour and sweetness.
4. Seasonings & Enhancers – Adds umami and saltiness from Fish Sauce
✔ Lime Juice – Add balance and brightness.
✔ Brown Sugar or Palm Sugar improves taste depth.
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Simple Guide to Prepare Thai Coconut Curry Chicken Soup
First step: get ready the ingredients; cut the lemongrass into thin circles.
Peel and cut the galangal tiny pieces.
To unleash their scent, tear the kaffir lime leaves little.
Slice the chicken thinly such that it is bite-sized.
Second: Create the aromatic broth.
In a large pot set over medium heat, warm 1 tablespoon of oil.
Sauté garlic, shallots, and Thai red curry paste until aromatic (approximately one minute).
- Pour into the chicken broth and gently simmer.
Add kaffir lime leaves, galangal, and lemongrass. Give the flavours five minutes of infusion.
Third Step: Cook the Vegetables and Chicken
- Add the chicken pieces and let them simmer for roughly five to seven minutes.
Toss among the mushrooms and any other vegetable. Simmer for another three minutes.
Fourth step: add the coconut milk and final seasoning
- Pour the coconut milk then gently whisk.
To counter the tastes, add lime juice, palm sugar, and fish sauce.
Let everything boil for still another two to three minutes.
Fifth Step: Serve and Enjoy
Remove the kaffir lime leaves and lemongrass before presenting.
Ladle into dishes; garnish with sliced red chillies and fresh cilantro.
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Fresh lemongrass, galangal, and kaffir lime leaves make all the difference in the best Thai coconut Curry Chicken Soup.
✔ Change the Spice Level – Red curry paste should be cut back if you want a milder soup.
✔ Don’t Overboil Coconut Milk – Simmer gently to avoid curdling of the milk.
✔ Taste & Adjust – Thai food is about balance; so, change the sugar, fish sauce, and lime juice to suit your taste.
Serving Ideas
Perfect for soaking up the great soup is steamed jasmine rice.
A crisp side dish that accentuates the smooth soup is Crispy Thai Spring Rolls.
Add freshness and contrast with Spicy Thai Papaya Salad (Som Tam).
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Final Thoughts
A must-try dish Thai Coconut Curry Chicken Soup combines the warmth of Thai spices with the comfort of a creamy, flavourful broth into one bowl. This recipe is simple to follow and quite fulfilling regardless of your level of experience with Thai food.
Are you looking for the full recipe in an easy-to-follow recipe card? See below!
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