Chicken and Coconut Soup (Thailand)

READY IN: 45mins
Recipe by Sydney Mike

This recipe comes from the 2005 cookbook, The Best Recipes in the World.

Top Review by IngridH

Yummy! I'm sitting and enjoying this soup as I write the review, and I have to keep stopping to take another bite. This has my favorite Thai flavors- coconut milk, lime juice, and fish sauce; which makes this taste just like my favorite curry. I love how the gentle poaching leaves the chicken so moist and tender; and how the pepper flake gives a gentle bite to the creaminess of the coconut milk. I found that I didn't need any extra salt or pepper, the fish sauce added enough salt for my taste. This is perfect as is; if I felt the need for more vegetables in my meal, I'd add a few sliced snow peas, but otherwise, just perfect. Thanks for a lovely lunch!

Ingredients Nutrition


  1. In a large saucepan, combine coconut milk & chicken stock, bringing to a boil over medium-high heat. Lower the heat, add the chicken pieces & simmer about 10 minutes or until cooked through. Remove chicken with a slotted spoon & set aside.
  2. Add lemongrass, ginger, chile & lime leaves & simmer for 15 minutes.
  3. Remove larger pieces of spices with a slotted spoon, then return the chicken to the saucepan, along with the mushrooms & heat through, about 3 minutes.
  4. Turn off the heat & stir in the fish sauce, lime juice & sugar, then season with salt & pepper, before garnishing with the cilantro, if desired.

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