Looking for a warm, flavorful dish that requires minimal cleanup? This one pot recipe for Thai curry and coconut soup with chicken combines bold flavors and convenience.
It’s the perfect way to enjoy a comforting, exotic meal without spending hours in the kitchen or dealing with a mountain of dirty dishes.
Whether you’re hosting friends or preparing a weeknight dinner, this dish is sure to impress with its vibrant flavors and silky texture.
Why One Pot Recipes Are Kitchen Heroes
One-pot recipes simplify the cooking process, making them lifesavers for busy days.
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With this Thai curry and coconut soup, all the steps happen in the same saucepan. That means less time cleaning up and more time savoring your meal.
Plus, the method ensures that the flavors meld beautifully, creating a dish that feels cohesive and well-balanced. For beginners and seasoned cooks alike, this approach is an easy win.
Bringing Thai Flavors to Your Table
The rich and aromatic ingredients in this soup take inspiration from classic Thai cuisine.
The lemongrass, lime juice, and red curry paste provide bright, tangy, and slightly spicy notes, while the coconut milk balances everything with its creamy richness. Fish sauce adds a layer of umami depth, ensuring each bite is a perfect harmony of flavors.
This recipe is a great way to introduce your family to Thai-inspired dishes without needing specialty equipment or hard-to-find ingredients.
Tips for Customizing This Dish
This recipe is wonderfully flexible, making it easy to adjust based on your preferences or dietary needs. Here are some ideas:
- For a spicier kick: Add more Thai chilies or use a hotter variety of curry paste.
- To make it vegan: Replace chicken with tofu and swap fish sauce for soy sauce or tamari.
- For a heartier version: Stir in cooked rice or rice noodles for added texture.
- If you love extra veggies: Toss in spinach, bok choy, or snap peas during the final few minutes of cooking.
Experimenting with substitutions allows you to tailor this dish to your liking while still enjoying its comforting essence.
Serving Suggestions & Garnishes
Elevate the presentation of this soup with thoughtful garnishes that enhance its flavor. Fresh cilantro leaves, thinly sliced Thai chilies, and lime wedges are a must for a vibrant finish.
Serve the soup in deep bowls with a side of crusty bread or steamed jasmine rice for soaking up the broth.
For gatherings, set up a small toppings bar so guests can customize their bowls with garnishes like sliced scallions or crunchy fried shallots.
Soup Perfect for Any Occasion
Whether you’re meal-prepping for the week or creating a crowd-pleasing centerpiece for a casual dinner party, this Thai curry and coconut soup shines in any scenario.
It’s quick enough for a busy evening yet sophisticated enough to share with friends. The fragrant broth and tender chicken make it a comforting dish you’ll turn to again and again.
This one pot recipe is more than a meal—it’s an experience. Try it today to bring a touch of Thailand to your kitchen with minimal effort!
Easy Thai Curry & Coconut Soup with Chicken One Pot Recipe
Equipment
- Large saucepan
- Fine mesh strainer
Ingredients
- 1 tablespoon vegetable oil
- 3 stalks lemongrass trimmed to bottom 6 inches and minced
- 3 large shallots chopped coarse
- 8 sprigs fresh cilantro chopped, plus extra whole leaves for serving
- 4 cups chicken broth
- 2 14-ounce cans coconut milk, divided
- 3 tablespoons fish sauce divided, plus extra for seasoning
- 1 tablespoon sugar
- 8 ounces white mushrooms trimmed and sliced thin
- 1 pound boneless skinless chicken breasts, trimmed, halved lengthwise, and sliced 1/4 inch thick
- 3 tablespoons lime juice from 2 limes, plus lime wedges for serving
- 2 teaspoons Thai red curry paste
- 2 Thai chiles stemmed, seeded, and sliced thin (substitute with serrano or jalapeño if unavailable)
- 2 scallions sliced thin on bias
Instructions
- Heat oil in a large saucepan over medium heat until shimmering. Add lemongrass, shallots, and cilantro sprigs. Stir and cook until softened but not browned, about 2-5 minutes. Stir in chicken broth, 1 can of coconut milk, and 1 tablespoon fish sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes to meld the flavors.
- Strain the broth through a fine-mesh strainer into a large bowl or container, discarding the solids. Return the strained broth to the saucepan. Stir in the remaining 1 can of coconut milk, 2 tablespoons fish sauce, and sugar. Simmer over medium-high heat.
- Stir in mushrooms and cook until just tender, about 2-3 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 1-3 minutes.
- Remove the soup from heat. Stir in lime juice, red curry paste, and Thai chiles. Taste and adjust seasoning with additional fish sauce, if needed. Serve hot, garnished with scallions, cilantro leaves, and lime wedges.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.