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Homemade Thai Coconut Chicken Soup recipe photo

Thai Coconut Chicken Soup

This Thai Coconut Chicken Soup is a bowl of comfort! Creamy coconut milk meets aromatic herbs for a burst of vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 2 tablespoons coconut oil For sautéing
  • 1 bunch green onions thinly sliced
  • 4 medium garlic cloves minced
  • 2 tablespoons grated fresh ginger
  • 2 stalks lemongrass cut into chunks
  • 1 Thai red chile or jalapeno seeded and finely chopped
  • 4 cups chicken broth The base of the soup
  • 1 can straw mushrooms drained and rinsed
  • 1 can full-fat coconut milk Creamy goodness!
  • 2 teaspoons Red Boat fish sauce For umami
  • 1 tablespoon freshly squeezed lime juice Brightens the flavors
  • 1/2 teaspoon salt To taste
  • 16 ounces boneless, skinless chicken breast The protein powerhouse
  • snipped fresh cilantro For garnish
  • lime wedges For serving

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Instructions
  1. Gather all your ingredients and prep them. Thinly slice the green onions, mince the garlic, and grate the ginger. Cut the lemongrass stalks into 2-inch pieces and smash them gently.
  2. In a large pot or Dutch oven, heat the coconut oil over medium heat. Once melted, add the sliced green onions, minced garlic, grated ginger, and chopped chile. Sauté for about 2-3 minutes.
  3. Toss in the chunks of lemongrass and pour in the chicken broth. Bring the mixture to a gentle simmer.
  4. Add the straw mushrooms and the full-fat coconut milk to the pot. Stir to combine and let the soup simmer for another 5 minutes.
  5. Add the boneless, skinless chicken breasts to the pot. Cover and let it simmer for about 15-20 minutes or until cooked through.
  6. Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces.
  7. Return the shredded chicken to the pot and stir in the Red Boat fish sauce, fresh lime juice, and salt. Taste and adjust seasoning if necessary.
  8. Ladle the soup into bowls and garnish with snipped fresh cilantro. Serve with lime wedges on the side.

Notes

  • For a vegetarian version, swap chicken for tofu.
  • Store leftovers in the fridge for up to 3 days.
  • Freezing is possible before adding chicken; lasts up to 3 months.