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Creamy Thai Red Curry Soup

A silky, fragrant Thai red curry soup with tender chicken, coconut milk, and bright lime and herbs — ready in about 35 minutes for a weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4

Ingredients

Aromatics & Base

  • 1 tbsp vegetable oil
  • 1 cup yellow onion, finely chopped
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garlic, minced
  • 1 stalk lemongrass (white part only), finely minced
  • 1 1/2 tbsp Thai red curry paste
  • 14 fl oz coconut milk (1 can, full-fat or light if preferred)
  • 2 1/2 cup low-sodium chicken broth

Protein & Vegetables

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup red bell pepper, thinly sliced

Seasoning & Finish

  • 2 tbsp fish sauce
  • 1 tbsp light brown sugar
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh Thai basil leaves (or regular basil), torn
  • 2 tbsp green onions, thinly sliced (for garnish)
  • Optional lime wedges and chopped roasted peanuts for serving

Instructions

Preparation Steps

  • Pat the chicken pieces dry and season lightly with salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and sear until just golden on the outside, about 2 minutes per side; you don't need to cook through. Transfer the chicken to a plate and set aside.
  • Reduce heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened, about 4 minutes. Stir in the ginger, garlic, and minced lemongrass and cook another 45–60 seconds until fragrant.
  • Add the red curry paste to the aromatics and cook, stirring, for 1 minute to bloom the spices. Pour in about 1/2 cup of the chicken broth and scrape any brown bits from the bottom of the pot to deglaze.
  • Stir in the coconut milk and remaining chicken broth, then return the seared chicken to the pot. Bring to a gentle simmer and cook uncovered for 7–8 minutes so the chicken finishes cooking and flavors meld.
  • Add the mushrooms and sliced red pepper, simmer another 3–4 minutes until vegetables are tender-crisp. Taste and season with fish sauce, brown sugar, and lime juice — adjust to balance savory, sweet, and tangy.
  • Turn off the heat and stir in most of the cilantro and basil, reserving a little for garnish. Let the soup sit 2 minutes to allow the herbs to wilt slightly and flavors to settle.
  • Ladle the soup into bowls and top with green onions, remaining herbs, a squeeze of lime, and chopped peanuts if using. Serve immediately with steamed rice or rice noodles if desired.

Notes

Tip: For a lighter soup, use light coconut milk or reduce the full-fat amount by half and add extra broth. Make-ahead: refrigerate cooled soup up to 3 days — reheat gently and add fresh herbs just before serving for bright flavor.
This recipe is an original creation inspired by classic Creamy Thai Red Curry Soup flavors. All ingredient ratios and instructions are independently developed.