Thai Coconut Curry Soup with Chicken and Shrimp

Recipe card

Thai Coconut Curry Soup with Chicken and Shrimp

Prep 15 minCook 25 minTotal 40 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl and heavy saucepan

Ingredients

300 g boneless chicken breast, cubed 250 g raw peeled shrimp, deveined 400 ml coconut milk 500 ml chicken broth 1 tbsp Thai red curry paste 1 tbsp neutral oil 1 whole onion, thinly sliced 1 tbsp fish sauce 1 whole lime, juiced 1 tsp ground coriander 1 cup basil leaves 1/2 tsp fine salt, to taste

Instructions

1. Cook curry base

   Heat oil in a pot. Stir-fry curry paste for 30 seconds, then add onion and cook 3 minutes.

2. Add chicken

   Stir in chicken and ground coriander; cook until the outside is opaque.

3. Simmer soup

   Pour in coconut milk and broth. Bring to a gentle simmer and cook 8 to 12 minutes until chicken reaches 74°C (165°F).

4. Cook shrimp

   Add shrimp and simmer 2 to 4 minutes until opaque and firm.

5. Finish

   Stir in fish sauce and lime juice. Taste for salt and fold in basil just before serving.

How to tell when it is ready

Cook until tender and hot throughout.

Tips

• Fry curry paste briefly to release aroma.
• Use gentle heat after adding coconut milk.
• Check chicken with a thermometer.
• Add shrimp only at the end.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If it cooks unevenly, reduce the heat and stir gently.

Substitutions

• Use a suitable low-sodium broth if preferred.
• Use a similar neutral oil for cooking.

Variations

• Adjust herbs and seasoning to taste.
• Add a little chilli for extra warmth.

Serving suggestions

• Serve with jasmine rice.
• Add lime wedges.
• Offer sliced chilli.
• Pair with fresh herbs and cucumber.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Refrigerate in a covered container within 2 hours and use within 3 days.

Food safety

Contains fish, shellfish and coconut. Cook chicken to 74°C (165°F); keep raw shrimp separate and cook until opaque.

Frequently asked questions

Can I make this ahead?

Prepare components in advance and refrigerate promptly.

How should I store thai coconut curry soup with chicken and shrimp?

Refrigerate in a covered container within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.