Description
Creamy Thai Coconut Curry Soup made in one pot in 30 minutes—bright lime, warm red curry, silky coconut milk, tender chicken, mushrooms, and rice noodles. Weeknight-friendly and better than takeout.
Ingredients
1 tablespoon neutral oil (avocado/canola)
1 small onion, thinly sliced (or 2 shallots)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, smashed and cut into 2–3 pieces (or 2 teaspoons lemongrass paste)
3–5 kaffir/makrut lime leaves (optional)
3 tablespoons Thai red curry paste (add more to taste)
2 cans full-fat coconut milk (13.5 oz each)
4 cups chicken broth (or vegetable broth)
1 tablespoon fish sauce (or soy sauce)
1 tablespoon brown sugar (optional)
1 red bell pepper, thinly sliced
8 ounces mushrooms, sliced (shiitake or cremini)
1 pound boneless chicken thighs or breasts, thinly sliced
6–8 ounces rice noodles
Juice of 1–2 limes (to taste)
1/2 cup chopped cilantro
1/4 cup Thai basil or regular basil (optional)
2 green onions, sliced
Optional heat: chili oil, sriracha, or sliced Thai chiles
Instructions
1. Heat a large pot over medium heat. Add oil, then sauté onion for 2–3 minutes until softened.
2. Add garlic and ginger; stir 30 seconds until fragrant.
3. Add lemongrass (and lime leaves if using); stir 30 seconds.
4. Add red curry paste and stir constantly for 1 minute to bloom the spices.
5. Pour in coconut milk and broth; stir well. Add fish sauce and brown sugar. Bring to a gentle simmer (do not boil hard).
6. Add bell pepper and mushrooms.
7. Add sliced chicken and simmer 6–8 minutes, until cooked through.
8. Stir in rice noodles and cook according to package directions (usually 3–6 minutes). Add a splash of broth or water if needed.
9. Turn off heat. Remove lemongrass pieces and lime leaves.
10. Stir in lime juice (start with 1 lime), then taste and adjust (more lime, curry paste, fish sauce, or a pinch of sugar).
11. Ladle into bowls and top with cilantro, basil, green onions, and optional extra heat.
Notes
Protein swaps: Use 1 lb shrimp (add at the very end and rest 2–3 minutes) or 14 oz extra-firm tofu (simmer 5 minutes).
Noodle tip for leftovers: Cook noodles separately and add to each bowl so they don’t soak up all the broth.
Storage: Refrigerate up to 3–4 days. Reheat gently; add broth/water to loosen.
Freezing: Freeze broth + veggies + protein (no noodles or herbs) up to 2 months. Add fresh noodles + lime + herbs after reheating.
Nutrition is an estimate and will vary by curry paste brand, coconut milk, and chosen protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg