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    Home >> Thai

    Thai Coconut Chicken Soup

    Modified: Mar 9, 2021 · Published: Jan 7, 2019 by Analida · • Word count:1028 words. • About 6 minutes to read this article. • This post may contain affiliate links ·

    2316 shares
    • 226
    Jump to Recipe Print Recipe
    A sweet and savory Thai coconut chicken soup with a balance of flavors with mushrooms and lemon grass. | ethnicspoon.com

    Hey coconut!!! That was my son's favorite greeting when he was about 3 years old. We still tease him about it and he is 19! I, for one, love coconut anything, this is why this soup is one of my favorites. There is a little Thai restaurant in my town that makes this soup. I seriously think mine comes pretty close.

     

    a bowl of coconut soup on a saucer with limes and a spoon

    Jump to:
    • Thai cuisine and coconut
    • Balancing flavors
    • Step by step photos
    • Frequently Asked Questions
    • Thai Coconut Chicken Soup Recipe

    Thai cuisine and coconut

    Coconut is the part of most Thai dishes. Thailand is a tropical country, so of course. Coconuts go back a long, long way. In ancient times in India, coconuts were one of the three food items that were considered sacred because the entire fruit could be used, even the fuzzy exterior which was used to weave a rough fabric called coir. It was also used to make rope. Coir is still used today to make outdoor mats. Yes, your welcome mat is made of coir. How about that?

    a giant wooden serving spoon next to a bowl of thai coconut chicken soup

    Balancing flavors

    Thai coconut soup with chicken makes use of a variety of ingredients that are typical in Thai cuisine such as lemongrass, fish sauce (yes, fish sauce) and lime. My daughter who travels to Thailand often tells me that Thai food is about establishing a balance with all the flavors, different from our western culinary concept of accentuating a specific flavor. The Asian food section of my grocery store just started carrying preserved lemongrass in a jar.  This is really exciting. Before, I had to go to the Asian market or sometimes out of town. Lemongrass is a perennial and you only need a small amount. The flavor is strong. Lemongrass is also used in soaps, perfumes, and lotions.

    a bowl of coconut chicken soup on a saucer with limes and a spoon with a dutch oven in the back

    Fish sauce (nam pla) is another ingredient in Thai coconut soup. Fish sauce? Yes, fish sauce. Not as weird as it sounds. It really adds a lot to the soup and no, your soup will not taste fishy. History flashback!!! Fish sauce is a close relative to garum, a fish paste of sorts that was all the rage during the Roman Empire. In fact the markets of the time did a brisk garum business.

    Step by step photos

    We will start with the cooking the chicken.

    1. Gather all your for the thai soup recipe ingredients and have them ready: mushrooms, coconut milk, salt, fish sauce, Thai red curry paste, chicken, chopped lemongrass, minced ginger, cilantro and chicken broth.
    2. Have your chicken breasts split width wise for fast cooking and easy shredding later. Add the chopped lemongrass.
    3. Add the minced ginger.
    4. Add the Thai red curry paste.
    5. Evenly cover the chicken with the added ingredients.
    6. Flip the chicken pieces over and when almost done add ⅓ cup water and simmer for 5 minutes. Set the chicken aside on a plate and save all the liquid to add to the soup later.

    Collage of photos with a non-stick cooking pan, chicken breast and ingredients to make Thai coconut chicken soup.

    Now we will construct the soup in a soup pot and this is so easy!

    1. Add the coconut milk and chicken broth. Leave on medium heat.
    2. Add the salt.
    3. Add the cilantro.
    4. Add the mushrooms.
    5. Add the fish sauce and simmer for 20 minutes on medium.
    6. When the chicken has cooled, shred it into small pieces with 2 forks.
    7. Add the shredded chicken to the soup pot and also the reserved liquid from cooking the chicken.
    8. Simmer for a few minutes and serve. Enjoy!

    A collage of photos showing chicken broth and coconut milk to make Thai coconut soup.

    Frequently Asked Questions

    • How long can I save Thai coconut chicken soup? You can store in the refrigerator for up to 3-4 days in an airtight container.
    • Can I freeze this soup? No, since this soup contains coconut milk it is best not to freeze because it will separate and will not be the same when defrosted and have the same texture when thawed. While it is safe to eat it may be a bit grainy and split when thawed. 

    Thai coconut chicken soup is hearty enough to be main meal.
    If you want to explore some other tasty Thai recipes here are a few to bookmark for later. Thai lettuce wraps a fun to make and eat and also a very low-carb dish. Thai beef salad is a great dish for the grilling season and it has a fantastic marinade and homemade peanut lime dressing. If you want a sweet dessert then you have to try Thai mango sticky rice that is rich, sweet and creamy with mango slices.

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    Thai coconut chicken soup with limes on a bamboo placemat

    Thai Coconut Chicken Soup Recipe

    Here is an authentic Thai coconut chicken soup with a typical balance of flavors found in many dishes of Southeast Asia.  My daughter who travels to Thailand often tells me that Thai food is about establishing a balance with all the flavors.  A balanced combination of salty, sweet, sour, bitter and some heat. This has lemon grass, ginger, and curry paste to bring on some of those flavors.
    4.89 from 9 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Thai
    Keyword: chicken soup, coconut milk, homemade soup, lemongrass
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 servings
    Calories: 225kcal
    Author: Analida Braeger

    Ingredients

    • 13.5 oz coconut milk (1 can)
    • 1 tsp salt
    • 1 ½ cup chicken broth
    • 2 tsp ginger minced
    • 2 Tbsp cilantro chopped
    • 6-8 cremini mushrooms fresh, sliced
    • 3 tsp fish sauce (nam pla)
    • 1 lb chicken breast
    • 2 Tbsp lemongrass chopped
    • 1 Tbsp red curry paste
    • ⅓ cup water

    Instructions

    • In a non stick skillet place uncooked chicken, lemon grass, ginger, and curry paste. Cook on low until the chicken is thoroughly cooked. Add ⅓ cup water when the chicken is almost done. Simmer for 5 minutes. Set aside to cool. Reserve the liquid from the cooking.
    • In a soup pot place coconut milk, chicken broth, salt, cilantro, mushrooms, and fish sauce. Heat on medium for about 20 minutes. Add liquid in which chicken was cooked.
    • Shred chicken and add to soup.
    • Serve with a lime wedge if desired.

    Notes

    Frequently Asked Questions:
    • How long can I save this soup? You can store in the refrigerator for up to 3-4 days in an airtight container.
    • Can I freeze this soup? No, since this soup contains coconut milk it is best not to freeze because it will separate and will not be the same when defrosted and have the same texture when thawed. While it is safe to eat it may be a bit grainy and split when thawed. 

    Nutrition

    Calories: 225kcal | Carbohydrates: 3g | Protein: 18g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 935mg | Potassium: 576mg | Vitamin A: 425IU | Vitamin C: 5.9mg | Calcium: 26mg | Iron: 2.8mg

     

    A sweet and savory Thai coconut chicken soup with a balance of flavors with mushrooms and lemon grass. | ethnicspoon.com
    A sweet and savory Thai coconut chicken soup with a balance of flavors with mushrooms and lemon grass. | ethnicspoon.com

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    2316 shares
    • 226

    Reader Interactions

    Comments

    1. Cristina

      October 12, 2015 at 12:31 pm

      5 stars
      Yummy! I love Thai food..I am going to try this for sure. Your recipe was pinned on BLOGGERS SPOTLIGHT group board. Thank you for sharing at Merry Monday Linky Party!

      Reply
      • Analida

        October 12, 2015 at 4:10 pm

        Thanks Cristina. Let me know how it turns o ut.
        Thanks for pinning!!!

        Reply
    2. Laura @MotherWouldKnow

      October 13, 2015 at 8:29 am

      This looks simple and delicious. I just got some lemon grass in a tube from Gourmet Gardens and I'll bet it will work well in this soup. Can't wait to try it.

      Reply
      • Analida

        October 13, 2015 at 3:50 pm

        Laura, it will work great. Hope you like it.

        Reply
    3. Denise Wright

      October 14, 2015 at 9:14 am

      I love coconut soups but never remember to make them. This looks fabulous! I love ginger and lemongrass together too. Great post!

      Reply
      • Analida

        October 14, 2015 at 4:42 pm

        Thanks!!!!

        Reply
    4. Eulah

      October 17, 2015 at 3:41 pm

      Hello There. I discovered your blog using msn. Thhis is a very
      well written article. I will be sure to bookmark it and return to learn extrfa of your helpful information. Thank you for thee post.
      I will definitely comeback.

      Reply
      • Analida

        October 17, 2015 at 4:32 pm

        thanks very much!!! Do come back.

        Reply
    5. Heather

      October 24, 2015 at 9:05 am

      Thai Coconut soup is my favorite. I've been looking for a great recipe for a while. Can't wait to try this!

      Reply
      • Analida

        October 25, 2015 at 9:57 am

        Heather, thanks for commenting!
        I am glad you found this recipe! Let me know how it turns out.

        Reply
    6. Abida

      October 26, 2015 at 4:01 pm

      I have just recently tried Thai recipes and this sounds delicious!

      Reply
      • Analida

        October 26, 2015 at 7:02 pm

        Thanks! Don't you love Thai food?

        Reply
        • Abida

          October 31, 2015 at 11:36 am

          Hi Analida, yes I do love Thai food, and I love this recipe! I have featured your recipe on my weekly round up on my blog here http://www.theredlychee.com/the-weekly-round-up-7/

          Reply
          • Analida

            October 31, 2015 at 12:09 pm

            Abida, thanks so much. I really appreciate it! Very kind of you.

            Reply
    7. Megan Marlowe

      January 30, 2016 at 1:39 pm

      5 stars
      Mmm.. i love Thai coconut soup! this looks delicious!

      Reply
      • Analida

        January 30, 2016 at 7:57 pm

        Thanks Megan! I love anything coconut. When my son was about 3 he called everyone coconut; it was pretty funny! 🙂

        Reply
    8. Kristian Kamke

      February 18, 2016 at 12:43 am

      Is there a brand of coconut oil that is better than others I have been buying a less expensive brand for a few years now. Do you think they work the same on skin and to cook with as the more expensive and organic brands?

      Reply
      • Analida

        February 19, 2016 at 3:21 pm

        I usually buy the Thai or store brand. I don't buy the organic one, it is too expensive.

        Reply
    9. Miz Helen

      October 04, 2016 at 12:19 pm

      5 stars
      Your Thai Coconut Chicken Soup looks delicious, I love this combination! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
      Miz Helen

      Reply
      • Analida

        October 04, 2016 at 2:49 pm

        Thanks again! I am having a decent day, hope you are too! 🙂

        Reply
    10. Aleta

      January 14, 2019 at 3:09 pm

      5 stars
      I love all things coconut curry, but have yet to make a coconut curry soup! This looks absolutely delicious, I can't wait to make it for my family!

      Reply
    11. Dawn

      January 15, 2019 at 8:59 am

      5 stars
      Love the flavours going on here and I especially love coconut too! Would devour a huge bowl of this right now! It's cold, snowing and soup is definitely in order 🙂

      Reply
    12. Denise

      January 18, 2019 at 7:21 am

      5 stars
      Oh I love Thai soups.....we are supposed to get a big snowfall this weekend and this will be perfect! I don't have the lemongrass though. Are there any substitutions??

      Reply
      • Analida

        January 18, 2019 at 9:07 am

        You can find lemongrass at most Asian markets either fresh or frozen. You can also finely mince lemon zest for a similar flavor. Enjoy!

        Reply
    13. lauren

      January 19, 2019 at 11:18 pm

      I eat soup pretty much every day so I'm always looking for a new recipe to switch it up. This is definitely going on the list for this week. I love the idea of chicken with the thai coconut.

      Reply
    14. Sara

      January 20, 2019 at 3:42 pm

      We are HUGE fans of Thai anything! This soup looks incredible. I love your step by step photos, and the simplicity of your ingredients. Can't wait to try this!

      Reply
    15. Sues

      January 20, 2019 at 11:00 pm

      5 stars
      Hey Coconut! That is so cute!! I love all things coconut and especially with Thai flavors. This soup looks right up my alley... Plus, it's only going to be 8 degrees in Boston tomorrow, so absolutely perfect soup weather!

      Reply
    16. jim Peterson

      August 14, 2019 at 2:05 pm

      4 stars
      Total time, 35 minutes? It takes me that long, to find the can opener...

      Reply
      • Analida

        August 14, 2019 at 7:53 pm

        LOL Jim! Maybe try to find the cans of coconut milk with the pull tab lid to save some time. I hope you enjoy the soup!

        Reply
    17. Landria Gladden

      February 02, 2020 at 9:24 pm

      5 stars
      Thank you, thank you! I’ve made more difficult recipes for this but none have been as good and as easy as this. This will be a staple in our family’s rotation for sure. I did add a little red pepper flake to increase the heat to what we prefer but that’s an easy add. This is a great healthy low calorie addition to our diet.

      Reply
      • Analida

        February 03, 2020 at 8:05 pm

        Thanks Landria! This is a favorite in our house too!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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