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Thai-Style Coconut Chicken Soup
4.7 from 51 votes

Thai-Style Coconut Chicken Soup

Thai-Style Coconut Chicken Soup features tender chicken strips simmered in a fragrant broth of chicken stock, lemongrass, ginger, and scallions enriched with coconut milk. The soup is balanced by fresh lime juice, a touch of sugar, and a blend of soy sauce and cayenne for savory heat. Sliced mushrooms add earthiness, while cilantro brightens the finish. This yields a creamy, aromatic soup with a gently spicy, tangy profile typical of Southeast Asian cooking.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 286 kcal
Course: Soup
Cuisine: Thai

Ingredients

  • 1 quart chicken stock
  • 1 pound chicken breast sliced into thin 2-inch strips
  • 3 whole scallion sliced into rings
  • 2 talks lemongrass or 2 tbsp lemongrass paste, sliced into quarters
  • 2 tablespoons ginger fresh grated
  • 2 tablespoons soy sauce for gluten free use a certified GF tamari sauce, or more to taste
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 6 ounces oyster mushroom fresh; sliced; or shiitake mushroom
  • 28 ounces coconut milk 2 cans, light
  • 1 tablespoon sugar
  • 1 teaspoon lime zest fresh grated
  • 1/2 cup lime juice fresh
  • 2 tablespoons cilantro fresh, chopped

Instructions

    Cup of Yum
  1. Pour chicken stock in a large soup pot. Add the sliced chicken breast meat, sliced scallions, quartered lemon grass stalks (or paste), grated ginger, soy sauce, and cayenne pepper.
  2. Bring to a boil, then lower the heat to a simmer. Let the mixture simmer for 30 minutes.
  3. Add the sliced mushrooms to the pot and stir.
  4. Turn the heat to low. Shake the cans of coconut milk briskly before opening. Pour them into the soup and stir to blend. Stir in the sugar and lime zest.Slowly increase the heat, stirring constantly, till the soup reaches a slow simmer. Keep the soup at a slow simmer for 15 minutes, stirring often; do not let it boil too briskly.
  5. After 15 minutes, turn off the heat. Stir in the fresh lime juice and chopped cilantro. Remove the lemon grass stalks with a slotted spoon. Taste the soup; add more cayenne pepper and/or soy sauce to taste.
  6. Serve hot. Can be poured over steamed white or brown basmati rice for a more filling meal-- doing this stretches the recipe to 8 servings or more.

Notes

  • Prepare the soup in a large pot to allow enough space for stirring and simmering.
  • Remove lemongrass stalks carefully with a slotted spoon before serving to avoid tough bites.
  • Adjust seasoning—cayenne and soy sauce—to suit your preferred spice level and taste balance.
  • Serve with steamed rice to make the soup more filling and suitable for a full meal.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 17g (6%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 9g (45%) Cholesterol 53mg (18%) Sodium 764mg (32%) Potassium 646mg (14%) Sugar 5g (10%) Vitamin A 85IU (2%) Vitamin C 7.3mg (8%) Calcium 15mg (2%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 17g 6%
Protein 21g 42%
Fat 12g 18%
Saturated Fat 9g 45%
Cholesterol 53mg 18%
Sodium 764mg 32%
Potassium 646mg 14%
Sugar 5g 10%
Vitamin A 85IU 2%
Vitamin C 7.3mg 8%
Calcium 15mg 2%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.