Irresistible Thai Coconut Curry Soup for Any Dinner Table

This Thai coconut curry soup is a staple in my household, cherished for years. It's been modified countless times to incorporate seasonal vegetables, and I find myself craving it even during the hot Texas summers.

While the ingredient list may appear lengthy, feel free to swap or omit any vegetables based on what you have — we love experimenting with different combinations, making it ideal for family meals during these times at home.

This soup is perfect for using up an abundance of vegetables before they spoil, or if you want easy dinner (and lunch) options ready for the week ahead. The recipe produces plenty of soup, leaving me with loads of leftovers for the fridge or freezer.

To kick things off, chop any vegetables you have available — onion, sweet potato, bell pepper, mushrooms, cauliflower, garlic, peas, carrots, celery, or whatever suits your taste. If sweet potatoes aren't handy, butternut squash is a great alternative. There are no strict rules regarding which vegetables can be included! Once everything is diced, grab your largest soup pot. Combine 1 heaping teaspoon of Thai red curry paste and 1 can of full-fat coconut milk into the pot. Ensure you use full-fat coconut milk for the best flavor. If curry paste isn't available, 1 large tablespoon of curry powder will do.

Once the mixture starts to simmer, incorporate 1 can of coconut soup (if unavailable, simply add another can of coconut milk). Pour in 2 cans of chicken broth (I recommend getting a quart, as I often add more later if it's too thick). As it simmers, add freshly grated ginger, the zest of 1 lemon, and all your chopped veggies. Stir in 2 tablespoons of brown sugar and 3 tablespoons of fish sauce. Then, add your boneless, skinless chicken thighs — I cook them directly in the soup and shred them once they're done. Let it simmer on medium-low for about 30 minutes, or until the chicken and veggies are tender.

The fresh ginger, lemon, herbs, and veggies brighten this soup, balancing the curry's heat for a flavorful kick. If you prefer less heat, reduce the amount of curry paste to your liking.

You can enjoy it as is, serve it over rice or rice noodles, swap shrimp for chicken, or keep it meatless. Garlic naan on the side pairs wonderfully, too. There's no wrong way to savor this soup! Garnish with fresh cilantro or parsley. Lately, I've been adding 2 teaspoons of turmeric and extra grated ginger for an immune boost.

Store any leftovers in the freezer for a quick, nutritious meal on a rainy day when cooking isn't an option. I hope you and your loved ones enjoy this soup as much as we do. It's simple, delicious, and comforting — a must-try for your home menu this week!

If you try this recipe, please share your thoughts in the comments and let us know what vegetable combinations you used. The possibilities with this soup make for a fun, creative cooking experience. Enjoy!

Description

Warm up with this Thai chicken curry soup—ideal for adding some spice on chillier days!

Ingredients

• 1 tablespoon Thai red curry paste
• 1 can full-fat coconut milk (15 oz)
• 1 can coconut soup
• 1 quart organic chicken broth
• Fresh grated ginger
• Zest of 1 lemon
• 3 garlic cloves, minced
• 1 yellow onion, diced
• 1 cup cubed sweet potato
• 1 cup chopped bell pepper
• 1 cup chopped cauliflower florets
• 1 cup chopped carrots
• 1 cup sliced mushrooms
• 1 cup chopped celery
• 1/2 cup green peas
• 2 tablespoons brown sugar
• 3 tablespoons fish sauce
• 1 package boneless, skinless chicken thighs
• Jasmine rice, for serving
• Fresh chopped cilantro, for serving
• Garlic naan, for serving.

Instructions

1. In a large soup pot, combine 1 heaping tablespoon of Thai red curry paste with 1 can of full-fat coconut milk. Heat on low until it simmers. Then, add 1 can of coconut soup and 2 cans of chicken broth.
2. As it simmers, mix in grated fresh ginger, the zest of 1 lemon, and all the cubed vegetables.
3. Add 2 tablespoons of brown sugar and 3 tablespoons of fish sauce, then stir well.
4. Introduce the boneless, skinless chicken thighs to the pot and stir.
5. Cover and cook on medium-low for 20 minutes, until the chicken is fully cooked.
6. Remove the chicken thighs from the soup, shred, and set aside.
7. Stir the soup and let it continue to cook on low for another 15 minutes or until all vegetables are tender.
8. Turn off the heat and return the shredded chicken to the pot. Mix well.
9. Serve over jasmine rice and top with fresh cilantro. For an extra treat, serve with garlic naan on the side.

Comments (2)

1. Bea says: April 19, 2020 at 4:02 pm

   Why do you include the coconut soup? Will the flavors from the other ingredients suffice? I can't find this at Whole Foods or Publix.

   Reply