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–+ servings
Thai Coconut Curry Soup

Delicious Thai Coconut Curry Soup Ready in 30 Minutes!

This Thai Coconut Curry Soup is a comforting dish ready in under 30 minutes, featuring creamy coconut milk and vibrant flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 800 g full-fat coconut milk Provides a creamy, rich base; light coconut milk can cause the broth to split.
  • 45 g red curry paste Adds heat and depth; adjust according to heat preference.
  • 30 g fish sauce Adds saltiness and umami flavor; substitute with soy sauce or tamari for a vegan option.
For the Protein & Veggies
  • 450 g chicken breast Main protein source; thinly sliced against the grain for tenderness.
  • 300 g bell peppers Contributes sweetness and texture; use any color variety for visual appeal.
  • 15 g garlic Enhances aroma and flavor; minced for maximum release of essential oils.
  • 12 g brown sugar Balances flavors with a hint of sweetness; adjust as needed for personal taste.
  • 3 g chili flakes Optional extra heat; omit if desiring a milder soup.
For Serving
  • 8 g fresh cilantro Adds freshness and color, bringing the dish to life.
  • 70 g lime Wedges for squeezing before serving, enhancing the soup's brightness.

Equipment

  • Large saucepan
  • Measuring spoons
  • Measuring cups
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by preparing your ingredients. Thinly slice the chicken breast, chop the bell peppers, mince the garlic, and chop the cilantro.
  2. In a large saucepan, heat a tablespoon of neutral oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the red curry paste and allow it to cook for 2 minutes to bloom the flavors.
  4. Add both cans of full-fat coconut milk to the saucepan, stirring well and bringing to a gentle simmer.
  5. Carefully add the sliced chicken and bell peppers. Cook undisturbed for about 10-12 minutes, until chicken is opaque.
  6. Incorporate the fish sauce and brown sugar, stirring gently. Add chili flakes if desired, and let simmer for an additional 5 minutes.
  7. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 32gProtein: 20gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

For a vegan option, substitute chicken with firm tofu and fish sauce with soy sauce.

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