Thai Coconut Chicken Soup Recipe

This creamy, tangy Thai Coconut Chicken Soup is made with rich coconut milk, fresh lime juice, and tender chicken, ready in just 30 minutes. Squeezing fresh lime into the hot coconut broth releases an incredible citrus steam that fills the whole kitchen. I always keep a tin of coconut milk handy just to make this.

Better Than Takeaway

I used to order this soup every time I got Thai takeout, assuming the complex flavors took hours to build. The surprise for me was learning it actually relies on a fast simmer to keep the chicken tender.

My biggest mistake early on was boiling the coconut milk too hard, which caused it to split and look greasy. Keeping the heat gentle is the real secret to a velvety texture.

Jump to Recipe

Thai Coconut Chicken Soup Ingredients

• 1 tbsp coconut oil
• 1 lb boneless skinless chicken breast, thinly sliced
• 3 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 thumb-sized piece of galangal or ginger, sliced
• 4 kaffir lime leaves
• 8 oz shiitake mushrooms, sliced
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp brown sugar
• Fresh cilantro for garnish

How To Make Thai Coconut Chicken Soup

1. Aromatize the Broth: In a large pot, bring the chicken broth, lemongrass, ginger, and lime leaves to a gentle simmer over medium heat for 10 minutes.
2. Add Coconut and Chicken: Pour in the coconut milk, sugar, and fish sauce. Stir well, then add the sliced chicken breast.
3. Simmer Gently: Lower the heat and cook for 5 to 7 minutes until the chicken is completely cooked through and opaque.
4. Cook the Mushrooms: Toss in the sliced mushrooms and simmer for another 3 minutes until they soften.
5. Season and Serve: Remove the pot from the heat. Stir in the fresh lime juice, discard the large aromatics if desired, and serve hot with fresh cilantro.

Recipe Tips

• Don’t boil the coconut milk: High heat will cause the fat to separate and split the soup.
• Turn off the heat for lime juice: Adding lime juice while boiling can curdle the coconut milk and dull the fresh citrus flavor.
• Bruise the lemongrass: Smashing the stalks lightly with the back of a knife helps release the essential oils into the broth.

What To Serve With Thai Coconut Chicken Soup

This soup is rich enough to be a meal on its own, but serving it alongside a bowl of steamed jasmine rice helps soak up the extra broth. Spring rolls or a crisp green papaya salad also make great, refreshing sides.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from splitting. Freezing is not recommended as the texture of the coconut milk will change.

FAQs

Can I use ginger instead of galangal?

Yes, ginger is a great substitute if you cannot find galangal. It brings a sharper, slightly less citrusy flavor, but still works beautifully.

Why did my soup curdle?

Curdling usually happens if the soup is boiled too vigorously after adding the coconut milk or the acidic lime juice.

Can I make this vegetarian?

Swap the chicken broth for vegetable broth, use tofu instead of chicken, and replace the fish sauce with soy sauce.

Nutrition

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 18g
• Cholesterol: 55mg
• Sodium: 950mg
• Total Carbohydrate: 12g
• Protein: 24g

Try More Recipes:

• Easy 7 Can Chicken Taco Soup Recipe
• 8 Can Chicken Taco Soup Recipe
• Chicken Corn And Black Bean Soup Recipe