Thai Chicken Coconut Soup

Total Time
Prep 30 mins
Cook 0 mins

Very tasty soup, somewhat spicy, but can be adjusted to taste

Ingredients Nutrition


  1. Whisk coconut milk in large sauce pan.
  2. Stir in chicken stock, lime leaves, lemon grass and ginger.
  3. Simmer for 10 minute.
  4. Add chicken and cook another 10 minute.
  5. Add remaining ingredients and heat through.
  6. Tip 1 - if you cannot find kaffir lime leaves, it can be made with lime peel for ok result.
  7. Tip 2 - remove outer layers of the straw like leaves from the lemon grass and cut off the top, use only the part that looks like the white part of a green onion.
  8. Tip 3 - if you do not like to eat the ginger and lemongrass, cut these into larger pieces that can easily be removed before serving.
  9. Tip 4 - if you prefer a lower fat version you can substitute some of the coconut milk with chicken broth, and/or you can use light coconut milk.


Most Helpful

This was so good. I used chicken thighs and added somewhat more than 200g, just to use up some chicken. I found some lemongrass paste at the store, which is a great convenience. The kaffir lime leaves are somewhere in the depths of the freezer, and I don't care for lime peel, so just relied upon fresh juice to add some zip. My jalapenos had turned a beautiful red and this looked very pretty in the soup. Very delicious.

duonyte April 24, 2012

This was a very good recipe for my family. Easy to make, I could not find the lime leaves so I had to use the rind. And I had never used lemon grass before but the tips help me to know what to do. It tasted very similar to soups we have eaten in Thai restaurants. I will be making this again.

tjc5 December 31, 2010

Loved this! Loved the mix of sweet and sour. I might add a bit more chicken next time to make it a more "main dish" soup, but otherwise, I'd leave this recipe exactly as posted!! Thanks for sharing. Made for ZWT6.

breezermom May 21, 2010

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