Thai Chicken Soup with Coconut

Name: Thai Chicken Soup with Coconut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, thinly sliced; 1 can (14 oz) coconut milk; 4 cups chicken broth; 1 cup bell pepper, sliced; 1 cup mushrooms, sliced; 2 stalks lemongrass, trimmed and smashed; 1-inch piece ginger, peeled and sliced; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1/4 cup cilantro, chopped; 1 tablespoon red chili paste (optional); Salt and pepper to taste

Highlighted under: World Cuisine Recipes

I absolutely love cooking Thai food, and this Thai Chicken Soup with Coconut has become one of my favorite dishes to make at home. The combination of tender chicken, vibrant vegetables, and rich coconut milk creates a wonderful harmony of flavors. Plus, it’s surprisingly quick to prepare, making it perfect for a busy weeknight. I often add a bit of chili for a kick, which elevates the taste even more. If you're looking for a delicious and comforting bowl of soup, you've got to try this recipe!

Created by

Lena

Last updated on 2026-01-20T09:57:28.030Z

When I first tried making Thai Chicken Soup with Coconut at home, I was amazed at how simple yet flavorful it turned out. The creamy coconut base paired with fresh herbs like cilantro and lime really brings the dish to life. I experimented with different vegetables and found that bell peppers and mushrooms complement the chicken beautifully.

One key tip I discovered is to add the vegetables in stages; this way, they each retain their individual textures. The result is a hearty and satisfying soup that's perfect for any season. I can't help but feel a little proud each time I serve it!

        You will love this recipe because:
        The creamy coconut milk adds a luxurious texture to the soup.
The fresh herbs provide a burst of flavor that transports you to Thailand.
It's customizable, allowing you to add your favorite vegetables or spices.

      

Balancing Flavors

One of the key aspects of Thai cuisine is achieving a balanced flavor profile. The combination of coconut milk's creaminess, the heat from chili paste, and the acidity from lime juice work together to create a complex yet harmonious flavor. When you add the fish sauce, it amplifies the umami notes, enhancing the overall depth of the soup. Adjusting these ingredients to match your taste preference can transform this dish into something uniquely yours.

I recommend starting with just a teaspoon of red chili paste, especially if you're not accustomed to heat. You can always add more as the soup cooks. Similarly, after adding lime juice and fish sauce, taste the broth and decide if it needs a little more acidity or saltiness—small adjustments can make a big difference.

Choosing Ingredients Wisely

The choice of vegetables can significantly enhance the nutritional value and freshness of the Thai Chicken Soup. Bell peppers and mushrooms not only contribute vibrant colors but also provide essential vitamins and minerals. If you have other vegetables on hand like bok choy, snap peas, or even spinach, feel free to substitute or add them in during the cooking process to give your soup more texture and health benefits.

Using fresh herbs like cilantro is crucial for the final touch. It adds a burst of flavor that is characteristic of Thai dishes. If cilantro isn’t your favorite, substitute it with Thai basil or mint for a different yet delightful finish.

Make-Ahead and Storage Tips

This soup is a fantastic make-ahead meal because the flavors deepen as it sits. You can prepare the broth and add the chicken and vegetables just before serving. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat to maintain the coconut milk's creamy texture and prevent it from separating.

If you're looking to freeze this soup, I suggest doing so without the vegetables, as they can become mushy once thawed. Instead, freeze the broth base and add freshly cooked chicken and vegetables when you're ready to enjoy it again. This method preserves texture and flavor beautifully.

Ingredients

Ingredients:

For the Soup

1 lb chicken breast, thinly sliced
1 can (14 oz) coconut milk
4 cups chicken broth
1 cup bell pepper, sliced
1 cup mushrooms, sliced
2 stalks lemongrass, trimmed and smashed
1-inch piece ginger, peeled and sliced
2 tablespoons fish sauce
1 tablespoon lime juice
1/4 cup cilantro, chopped
1 tablespoon red chili paste (optional)
Salt and pepper to taste

Make sure all ingredients are fresh for the best flavor!

Instructions

Steps:

Prepare the Broth

In a large pot, combine the chicken broth, coconut milk, lemongrass, and ginger. Bring to a simmer over medium heat.

Add Chicken and Veggies

Once the broth is simmering, add the sliced chicken, bell peppers, and mushrooms. Cook for about 10 minutes, or until the chicken is cooked through.

Season the Soup

Stir in the fish sauce, lime juice, and red chili paste if using. Adjust seasoning with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with chopped cilantro before serving. Enjoy your delicious Thai Chicken Soup!

Try pairing the soup with jasmine rice for a complete meal!

Pro Tips

For added flavor, consider marinating the chicken in a bit of lime juice and fish sauce before cooking.

Serving Suggestions

To elevate your Thai Chicken Soup experience, serve it alongside jasmine rice or rice noodles for a heartier meal. A squeeze of fresh lime over the top just before serving can brighten the flavors significantly. For those who enjoy a little crunch, consider topping the soup with roasted peanuts or fried shallots.

If you’re hosting a gathering, set up a soup bar where guests can customize their bowls with extra herbs, lime wedges, and chili paste. This adds an interactive element to the meal and allows everyone to tailor their soup to their own taste.

Variations to Consider

If you're in the mood for seafood, shrimp or scallops can be a fantastic swap for chicken, cooking quickly in the simmering broth. Just be sure to add them in during the last few minutes of cooking to avoid overcooking. Alternatively, for a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.

For an extra kick, drizzle a bit of sriracha or chili oil over the finished soup. You could also experiment with adding a tablespoon of peanut butter for a rich, nutty flavor that complements the coconut milk beautifully.

Troubleshooting Tips

If you find that your broth is too thick, thin it out with additional chicken or vegetable broth until you reach your desired consistency. Conversely, if it’s too watery, let it simmer uncovered for a few more minutes to concentrate the flavors. Always taste and adjust with more fish sauce, lime juice, or seasoning accordingly.

Should the soup be too spicy for your liking, adding a little extra coconut milk can help mellow the heat. Remember that flavors develop as the soup sits, so taste it after simmering and adjust as needed for the best results.

Questions About Recipes

→ Can I make this soup vegetarian?

Absolutely! Substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

→ How can I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I freeze Thai Chicken Soup?

Yes, you can freeze it. Just be sure to leave out the fresh herbs and add them after reheating.

→ What type of coconut milk should I use?

Use full-fat coconut milk for a creamier texture, but light coconut milk can work if you're looking for a lower calorie option.