Easy Thai Curry & Coconut Soup with Chicken One Pot Recipe
This one pot recipe combines Thai curry paste, chicken, and coconut milk for a quick and flavorful soup. Packed with lemongrass, shallots, fish sauce, and lime juice, it delivers a perfect balance of creamy, tangy, and spicy flavors, making it a satisfying dish that is easy to prepare in under an hour.
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.
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