Red Curry Coconut Soup

Hi friends!

This soup is magic. If you’re looking for something to cook to help you through the winter blues, and give you a touch of inspiration – this might just be it! Red curry coconut soup is decadent and creamy, a little bit spicy and still feels fresh and healthy. That’s a winning combination in my books!

This recipe is coming at you BY REQUEST! A few weeks ago I posted an insta-story of this soup and got an alarming number of messages from you guys asking for the recipe. So here we are! I grew up eating a soup like this and thought that everyone else also knew how to make it. I don’t usually follow a recipe for it as I’m pretty confident with the proportions and flavour profile that I personally crave with this soup. Ratios of key ingredients can be modified to suit any palate. You probably already know if you prefer things to be sweeter, spicier, tangier or umami-er. Umami is the fifth taste (after sweet, salty, sour and bitter), in Japanese it literally means deliciousness. You can think about it as a deep broth flavour or a meaty flavour. It’s found in food that have high levels of the amino acid glutamate. Things like mushrooms, seaweed, worcestershire sauce, miso, parmesan cheese and very ripe tomatoes. In this recipe we use a little bit of fish sauce to achieve this. Trust me, you do not want to skip the fish sauce!

I am not Thai, so I can’t say that this is an authentic Thai dish. But I have travelled in Thailand and I ate something nearly identical to this on a rainy afternoon on a secret beach in Toh Ko Bay on Koh Phi Phi Don island, after hiking slidding down a mercilessly muddy mountain side in flip flips, a bikini and a beach dress, laughing until I cried with my friends.


  • 1 tbsp red curry paste
  • 1 tbsp sesame oil
  • 3 cloves of crushed garlic
  • 2 inch knob of ginger chopped fine or crushed through a garlic press
  • 3 cups of broth
  • 1 can coconut milk (regular, don’t skimp with “light”)
  • 1 tbsp brown sugar
  • 1 tsp fish sauce
  • 2 chicken breasts cubed (can be frozen)
  • 1 small red onion cubed
  • 1 red pepper julienned
  • chopped brocoli
  • ribboned carrot (wide ribbons made with a vegetable peeler)
  • can of sliced water chestnuts
  • can of slivered bamboo shoots
  • juice of one lime
  • cliantro
  • 4 green onions chopped


  1. Heat a medium-sized pot on medium-high heat and add the red curry paste, sesame oil, crushed garlic, minced ginger and sauté together until fragrant.
  2. Add broth, coconut milk, brown sugar and fish sauce. Let it come to a boil and turn down to a simmer, add cubed raw chicken. Cook with the lid on for 3 minutes, and then add onions and peppers and cook for another 7 minutes or until the chicken is cooked.
  3. Remove the pot from the heat and stir in the brocoli, carrot ribbons, water chestnuts, bamboo shoots and the juice from one lime and half the green onions. Test the soup flavour and add more lime juice, brown sugar, fish sauce or some siracha if you like!
  4. Serve with rice or baked quinoa or rice noodles and garnish with cilantro and more green onions.

Let me know how it goes and be sure to share with #marybethmakes !