Thai-Style Coconut Curry Chicken & Vegetable Soup

A vibrant, creamy Southeast Asian curry soup featuring tender air-fried shredded chicken, hearty sweet potatoes, crisp vegetables, and an aromatic coconut-lemongrass broth.

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Step 1

1. Marinate the Chicken In a medium bowl, whisk together the soy sauce, sesame oil, garlic powder, curry paste, and black pepper. Coat the chicken breasts or thighs evenly. Let rest at room temperature for 15 minutes.

Step 2

2. Air-Fry and Shred Preheat your air fryer to 375°F (190°C). Place the chicken in a single layer in the air fryer basket without overlapping. Air-fry for 15 to 18 minutes (or 12 to 14 minutes for boneless thighs), flipping at the 9-minute mark, until internal temperature reaches 160°F (71°C). Transfer to a cutting board, rest for 7 to 10 minutes to lock in juices, then shred using two forks. Reserve all collected resting juices.

Step 3

3. Bloom the Aromatics Heat 2 tbsp toasted sesame oil in a large Dutch oven or stockpot over medium heat. Add the minced garlic, 4 to 5 tbsp curry paste, and cracked dried lemongrass. Sauté constantly for 90 to 120 seconds until fragrant, bubbly, and deep orange-red.

Step 4

4. Simmer the Broth & Root Vegetables until tender Carrot and Sweet potatoes

Step 5

While the roots are simmering, cook jasmine rice. 1 cup rice 1.5 cups of water or broth

Step 6

5. Poach Tender Vegetables Add the green beans, zucchini half-moons, and red bell pepper strips. Simmer for 4 to 5 minutes until vegetables are tender-crisp and vibrant.

Step 7

6. Finish Off Heat & Fold in Chicken Remove the pot from the heat. Discard the woody lemongrass pieces. Stir in the fresh lemon juice to brighten the broth. Gently fold in the warm shredded chicken and all reserved resting juices.

Step 8

7. Assemble & Serve Scoop warm jasmine rice into the base of 6 deep bowls. Ladle generous portions of the hot coconut broth, vegetables, and shredded chicken over top. Serve immediately with chilled sesame kimchi on the side.

Step 9

*Too Salty: Add 1/2 to 1 cup of unsalted stock or coconut milk, plus a small squeeze of lemon juice. *Too Spicy: Stir in 2 to 3 tbsp of coconut cream or serve over extra jasmine rice. *Too Sweet: Add 1/2 tsp of lemon juice or a splash of fish sauce to restore savory balance.Pour in the coconut milk, chicken stock, fish sauce, and soy sauce, stirring to dissolve the paste. Bring to a gentle simmer, then add the diced sweet potatoes and sliced carrots. Lower heat to medium-low and simmer uncovered for 8 to 9 minutes, until the sweet potatoes are fork-tender but hold their shape.

Step 10

*1 teaspoon of fish sauce (or soy sauce if you are out of fish sauce). *1/2 teaspoon to 1 teaspoon of fresh lemon juice (or rice vinegar).

Step 11

*1/2 teaspoon of curry paste dissolved in 1 tablespoon of hot broth before stirring in, or a pinch of garlic powder / ground ginger.