Thai Red Curry Chicken Soup with Coconut Milk

Name: Thai Red Curry Chicken Soup with Coconut Milk
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 1 tbsp neutral oil; 500 g boneless chicken breast or thigh, thinly sliced; 2 tbsp Thai red curry paste, or to taste; 400 ml unsweetened coconut milk; 750 ml chicken stock; 150 g shiitake mushrooms, sliced; 200 g bamboo shoots, drained; 1 tsp granulated sugar; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 whole lime, juiced; 2 tbsp Thai basil leaves; 2 tbsp chopped coriander

Coconut curry broth with chicken, shiitake mushrooms, bamboo shoots and Thai herbs.

By Savva LoginovUpdated October 2, 2026

Total 45 minMakes 4 servings

Jump to Recipe

This Thai-inspired red curry chicken soup combines chicken, coconut milk, shiitake mushrooms and bamboo shoots in a fragrant curry broth. The source’s “bamboo pagoda” is interpreted as bamboo shoots; tomato paste is omitted because it does not fit the flavour profile. Fry the curry paste briefly to release its aroma, then simmer the chicken until safely cooked. Finish with lime and fresh herbs for balance. Heat oil in a soup pot over medium-high. Add chicken in batches and sear briefly; it need not cook through. Transfer to a plate. Add red curry paste to the pot and stir 30 to 45 seconds until fragrant. Pour in coconut milk gradually, stirring to dissolve the paste. Add chicken stock and sugar. Bring to a gentle simmer.

Thai Red Curry Chicken Soup with Coconut Milk

How to tell when it is ready

Add basil and coriander just before serving.

Tips

Heat oil in a soup pot over medium-high.
Add red curry paste to the pot and stir 30 to 45 seconds until fragrant.
Pour in coconut milk gradually, stirring to dissolve the paste.
Add mushrooms and bamboo shoots.

Troubleshooting

If soup is too spicy, add coconut milk.
If broth tastes flat, adjust with lime juice and fish sauce a little at a time.

Substitutions

Use tamari instead of soy sauce.
Omit fish sauce and add a little extra soy sauce for a fish-free version.

Variations

Add baby spinach at the end.
Use more coconut milk for a milder broth.

Serving suggestions

Serve with jasmine rice.
Offer extra lime wedges.
Top with sliced chilli.
Add rice noodles if desired.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

Storage

Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

Food safety

Cook chicken to 74°C (165°F); refrigerate leftovers promptly.

Frequently asked questions

Can I use another mushroom?

Yes. Use oyster or button mushrooms if shiitake is unavailable.

How should I store thai red curry chicken soup?

Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

Serve with jasmine rice. Refrigerate within 2 hours up to 3 days. Reheat gently until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Thai Red Curry Chicken Soup with Coconut Milk