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Thai coconut chicken soup with limes on a bamboo placemat
4.89 from 9 votes

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.

Course Soup
Cuisine Thai
Keyword chicken soup, coconut milk, homemade soup, lemongrass
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: Change to adjust-> 6 servings
Calories 225 kcal



  1. 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.

  2. 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.
  3. Shred chicken and add to soup.
  4. Serve with a lime wedge if desired.

Recipe 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 Facts
Thai Coconut Chicken Soup Recipe
Amount Per Serving
Calories 225 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Cholesterol 48mg16%
Sodium 935mg41%
Potassium 576mg16%
Carbohydrates 3g1%
Protein 18g36%
Vitamin A 425IU9%
Vitamin C 5.9mg7%
Calcium 26mg3%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.