30-Minute Thai Green Curry Broth

Name: 30-Minute Thai Green Curry Broth
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb (560 g) boneless, skinless chicken thighs, cut into 1-inch pieces; 3 tbsp (50 g) Thai green curry paste; 1 can (13.5 oz) (400 ml) unsweetened full-fat coconut milk; 4½ cups (1100 ml) unsalted chicken broth; 6 leaves (6 pieces) fresh lime leaves (kaffir lime leaves), bruised; ½ cup (15 g) fresh Thai basil, leaves picked from stems; 1½ tbsp (22 ml) fish sauce; 1 tsp (5 g) palm sugar or light brown sugar; 2 tbsp (30 ml) fresh lime juice; 2 medium (60 g) shallots, thinly sliced (optional)

From the MyKitchenBank Kitchen

A vibrant, fragrant broth built on simmered chicken thighs infused with green curry paste, coconut milk, and fresh Thai aromatics. Ready in half an hour, it's a soul-warming bowl that balances spicy, creamy, and herbaceous flavors. Serve on its own as a light meal or pour over rice and vegetables.

Prep: 10 min
Cook: 25 min
Total: 35 min
Makes: 4 servings (about 8 cups / 2 liters broth with chicken)

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Steps

Before you start

Have all ingredients prepped and measured before you start (mise en place)—the cooking happens quickly once the broth simmers
If using whole lime leaves, gently bruise them between your fingers to release their oils
Use boneless, skinless chicken thighs for the fastest cooking; bone-in thighs will take 30–35 minutes total

1
Bloom the curry paste
- Heat a large pot (5–6 quart / 4.5–5.7 liter) over medium-high heat.
- Add the green curry paste and cook, stirring constantly with a wooden spoon, for 1–2 minutes.
- The paste should darken slightly and become fragrant; this step blooms the spices and removes the raw, grassy edge.
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Ready when: Paste darkens and smells fragrant (curried, earthy)
Tip: Don't skip this step—blooming the paste concentrates its flavors and prevents a raw, muddled taste in the finished broth
2
Add coconut milk and broth
- Pour the coconut milk (1 can, 13.5 oz / 400 ml) and chicken broth (4.5 cups / 1100 ml) into the pot.
- Stir well to combine with the curry paste, scraping up any browned bits from the bottom.
- The mixture should be smooth and begin to bubble gently.
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Ready when: Broth simmers gently, coconut milk fully incorporated
Tip: Use unsalted broth so you can control the salt with fish sauce; canned broth tends to be salty enough on its own
3
Add chicken and aromatics
- Add the chicken thigh pieces (1.25 lb / 560 g) and bruised lime leaves (6 leaves) to the simmering broth.
- Stir well and return to a gentle boil.
- Reduce heat to medium and maintain a steady simmer (not a rolling boil, which will toughen the chicken).
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Ready when: Chicken is opaque and cooked through (internal temp 165°F / 74°C); a piece breaks apart easily when pressed with a spoon
Tip: Keep the heat moderate; a vigorous boil will cloud the broth with dissolved proteins and make the chicken stringy
4
Season and finish
- After the chicken is cooked (about 15 minutes), add the fish sauce (1.5 tbsp / 22 ml), palm sugar (1 tsp / 5 g), and lime juice (2 tbsp / 30 ml).
- Stir to dissolve the sugar completely.
- Taste and adjust: add more fish sauce for umami depth, more lime juice for brightness, or more sugar if the spice feels overwhelming.
- Simmer for 2 more minutes to meld the flavors.
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Ready when: Sugar is dissolved, broth tastes balanced: spicy, salty, sour, and slightly sweet
Tip: Add lime juice last so its fresh brightness doesn't fade; you can always add more at the end if needed
5
Stir in Thai basil
- Remove the pot from heat.
- Tear or gently bruise the Thai basil leaves (0.5 cup / 15 g) and stir them into the broth.
- Let the broth sit for 1 minute to allow the basil to soften and release its anise-like flavor.
- Do not let the leaves simmer—they'll turn dark and bitter if overcooked.
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Ready when: Basil is fragrant and just wilted, still bright green
Tip: Thai basil has a peppery-anise flavor that is delicate; add it at the very end so it stays vibrant and doesn't become bitter
6
Optional: add shallots
- If desired, add the sliced shallots (2 medium / 60 g) to the hot broth just before serving.
- They will soften slightly from the residual heat, adding a subtle sweetness and texture.
- Alternatively, fry them separately in oil until golden and crispy, then scatter on top for textural contrast.
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Ready when: Shallots are softer and translucent if cooked in the broth, or golden-brown and crispy if fried separately
Tip: Raw or lightly cooked shallots add a fresh bite; crisped shallots add richness and garnish appeal

Good to know

Tips

For a lighter broth, use half coconut milk and replace the other half with extra chicken broth or a splash of water. This reduces richness while keeping the curry flavor intact.
Blooming the curry paste is key: it transforms the raw spice flavor into something rounded and mature. Don't skip that first 1–2 minutes of cooking.
If the broth tastes too spicy, a pinch of sugar or a squeeze of lime juice helps tame the heat. Conversely, a dash more fish sauce deepens savory flavors.
Serve the broth on its own for a light meal, or ladle it over steamed jasmine rice, rice noodles, or roasted vegetables to make a more substantial bowl.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The broth will taste even better the next day as flavors deepen. Reheat gently over medium heat until steaming; do not boil, which can separate the coconut milk. Freeze for up to 2 months in ice cube trays or freezer-safe containers; thaw overnight in the refrigerator and reheat gently.

Substitutions

Thai green curry paste → Red curry paste. Use the same amount (3 tbsp / 50 g); the broth will be slightly less herbaceous and a touch more fruity-spicy. The cooking time and method remain the same.
fresh lime leaves (kaffir lime leaves) → Lime zest (finely grated zest of 1 lime) added at the end with the basil. Fresh lime zest lacks the depth of whole lime leaves but adds bright citrus. Add it in the final step instead of simmering.
fresh Thai basil → Fresh cilantro (0.5 cup / 15 g) or regular basil. Cilantro is grassy and clean; regular basil is sweeter. Both should be added at the very end off the heat to preserve flavor and color.
fish sauce → Soy sauce (use 2 tbsp / 30 ml instead). Soy sauce is less pungent; use slightly more and taste as you go. The broth will be deeper and less aggressively savory.