Chicken Floating in Curried Coconut Soup

Recipe by Baby Kato

We love Thai food, my husband asks for this dish regularly. This is my version of a popular soup, which, I have made very spicy. All the flavors together create an unforgettable treat.

Top Review by Coasty

Very tasty soup, I made a couple of changes - left out the sweet chili sauce, soy & mirin and used some Thai coconut sugar and added fresh chopped bird-eye chili to make it extra hot - I like hot food! I also add some bean thread noodles and shredded cabbage. I made this as part of the Aus/NZ Swap #39

Ingredients Nutrition


  1. Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
  2. Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
  3. To a pot add the coconut milk and chicken stock, mix well.
  4. Add all the remaining ingredients, except for the garnish.
  5. Allow to simmer for 15 minutes then add the chicken to the soup.
  6. Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.

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