My Favorite Recipes – Thai Coconut Curry Soup

This Thai coconut curry soup recipe is one of my favorite recipes on any fitness regimen because it’s fast, easy, delicious, and not too heavy on calories with my portion bowl.

The flavors of this coconut curry soup come as close to the Thai version as I remember it the last time I was in Thailand.

Thai coconut soup curry is sweet, salty, spicy, savory and so yummy and filling without blowing the calorie limit.

I didn’t use one or two of the traditional toppings because I’m a picky eater.

I’ve been sharing the type of food I love to eat in my favorite recipes uploads the last few months starting with chicken pho.

You will see a lot of soups in my recipes because I love, love, love soup.

One pot, lots of veggies and I can get most of my daily nutrients in one meal.

You really can’t go wrong with this coconut curry soup recipe if followed step by step.

I’m the sort of person that’s more likely to burn down the kitchen than cook correctly but I still managed to get a lot of this right because it’s so simple.

How to Make Thai Coconut Curry Soup

For my Thai coconut curry soup recipe, I utilized the following ingredients:-

Soup

• Vegetable oil
• Chicken breasts – the recipe usually calls for shrimp but I prefer chicken
• Garlic
• Ginger
• Coriander powder
• Coconut milk
• Chicken stock
• Red curry paste
• Lemongrass paste
• Sambal oelek
• Fish sauce or soy sauce
• Brown sugar
• Lime zest
• 8 oz vermicelli rice noodles

Garnish

• Julienned carrots
• Cilantro
• Basil or Thai basil if you can find it
• Lime juice

You can also garnish with bean sprouts, spring onions, and Thai chili if you want.

I prepare my chicken earlier because I want to get some stock out of it for other dishes later on.

I freeze the stock and then add the chicken into the coconut curry soup in the later stages.

After cooking the coconut curry soup, I portion it into 3 or 4 containers and that’s my dinner for the next 3 – 4 nights.

Thai coconut curry soup is ready in less than 30 minutes and requires only one pot to bring it together once all ingredients are prepped.

My version might be missing a few things but anything that isn’t there is because I don’t like eating it.

Tools Used in This Recipe

• Dutch oven
• Serving spoon
• Pho bowl
• Chopsticks

Thai Coconut Curry Soup Recipe

Yield: 3 - 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This Thai coconut curry soup is ready in 30 minutes and it's so easy to put together. Serve with noodles, jasmine rice or other grains.

Print

Ingredients

• 1.5 tablespoons vegetable oil
• 2 chicken breasts - cooked and shredded or cubed
• 3 garlic cloves (grated)
• 3 teaspoons of ginger (grated)
• 1.5 tablespoons of coriander powder
• 2 - 3 teaspoons of red curry paste like Thai Kitchen Red Curry Paste
• 1 tablespoon of lemongrass paste
• 1.5 cans of coconut milk
• 3 - 4 cups of chicken stock
• 3 teaspoons sambal oelek
• 2 tablespoons fish sauce or soy sauce
• 1.5 tablespoons brown sugar
• Zest from 1 lime

Garnish

• Carrots (julienned)
• Basil
• Cilantro
• Lime wedges

Instructions

1. Measure vegetable oil into a large pot or dutch oven and turn the heat up to medium.
2. Add red curry paste, grated garlic, and ginger and sauté for 20 seconds until golden.
3. Add the brown sugar and fish sauce and stir around until fragrant - about 30 - 40 seconds.
4. Add the sambal oelek and coriander powder and stir some more for about 30 seconds. Pay attention. It can get burnt real quick.
5. Give the coconut milk can a shake before opening it then pour into the pot. Shake and open before you get to this stage in the cooking process. Add in the chicken broth and lemongrass paste as well. 
6. Stir and bring to a simmer then add the lime zest and shredded chicken breast into the broth.
7. Let simmer for a few more minutes. While simmering, prepare the rice noodles and set them aside. 
8. Once ready, portion the rice noodles into the serving bowl, ladle the soup over noodles, and top with the garnishes and lime juice. Enjoy the yum!

Notes

• You can use other types of noodles for this recipe or even Jasmine rice but my go-to in Asian recipes is vermicelli rice noodles because I love the al dente taste. You can also choose to eat without any noodles or grains.
• Sambal oelek can be replaced with sriracha or some other Asian chili paste.
• You can lighten up the recipe even more by using light coconut milk but I’ve read this will make the consistency quite thin and the flavor profile will change.
• Feel free to go crazy on the veggies and add other things like diced tomatoes, cauliflower, bell peppers, edamame, peas, spinach, potatoes, chickpeas, etc.
• The nutrition calculations will change depending on the toppings you add, protein, or type of coconut milk. 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 752Total Fat: 48gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 73mgSodium: 2282mgCarbohydrates: 43gFiber: 2gSugar: 17gProtein: 42g

This is only approximate and will change depending on the ingredients used.

Did you make this recipe?

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If you’re wondering where I am in the workout regimen, I’m currently on 21 Day Fix Extreme.

Stay fit!