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The Cheesecake Factory Thai Coconut Soup

If you've ever savored The Cheesecake Factory's creamy, aromatic Thai Coconut Soup, you know it's pure comfort in a bowl! This copycat version brings that restaurant magic right into your kitchen, with rich coconut milk, tender chicken, and just the right amount of spice. Your family will be begging for seconds, and you'll love how easy it is to make on a busy weeknight!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 2 13.5-ounce cans coconut milk
  • 8 ounces mushrooms sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 red bell pepper thinly sliced
  • 1/4 cup fresh cilantro chopped
  • Green onions sliced for garnish

Method
 

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until lightly browned and cooked through. Remove and set aside.
  2. In the same pot, add the garlic, ginger, and red curry paste. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
  3. Pour in the chicken broth and coconut milk, stirring to combine with the curry paste mixture. Bring to a gentle simmer.
  4. Add the mushrooms and bell pepper to the pot. Simmer for 8-10 minutes until the vegetables are tender.
  5. Stir in the fish sauce, lime juice, and sugar. Return the cooked chicken to the pot and heat through for 2-3 minutes.
  6. Taste and adjust seasonings as needed. Stir in the fresh cilantro just before serving.
  7. Ladle into bowls and garnish with sliced green onions. Serve hot with extra lime wedges on the side.