Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai-Style Chicken Soup Recipe
    Lost? Site Map

    Thai-Style Chicken Soup

    Thai-Style Chicken Soup. Photo by Baby Kato

    1/2 Photos of Thai-Style Chicken Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jenylyn's Note:

    Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    garnish for soup


    1. 1
      Heat oil in large saucepan over medium heat until just shimmering.
    2. 2
      Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown).
    3. 3
      Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat.
    4. 4
      Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes.
    5. 5
      Pour broth through fine-mesh strainer and discard solids in strainer.
    6. 6
      Rinse saucepan and return broth mixture to pan.
    7. 7
      Return pan to medium-high heat.
    8. 8
      Stir remaining can coconut milk and sugar into broth mixture and bring to simmer.
    9. 9
      Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
    10. 10
      Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes.
    11. 11
      Remove soup from heat.
    12. 12
      Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup.
    13. 13
      Ladle soup into bowls and garnish with cilantro, chilis, and scallions.
    14. 14
      Serve immediately with lime wedges.

    Ratings & Reviews:

    • on December 14, 2010


      Absolutely outstanding, and simple to make. As good as anything I've had in a Thai restaurant! This will go into my regular rotation

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2009


      Awesome recipe Jenylyn. Simply delicious. We loved the complex flavors in this soup. I did make a few changes because we had our heart set on this and we didn't want to wait. So glad that we didn't. I made the soup as directed but with these changes boneless, skinless chicken thighs, canned mushrooms, lime leaves & juice, Gourmet lemongrass paste & cilantro paste and 3 tbsps red curry paste (personal preference). Thank you so much for sharing this treat, that I will make often. We will be finishing the leftover soup tomorrow with jumbo shrimp. Yum, can't wait.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009


      I was also going to post this from CI because I thought it was fabulous. I added bean thread noodles at the end and it was amazing. The only thing i don't do is strain the veggies, I find it unnecessary. You can also use pork or shrimp with this recipe (I am going to try cod tonight!) I am going to cook some rice to thrown in there too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Thai-Style Chicken Soup

    Serving Size: 1 (686 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.0
    Calories from Fat 369
    Total Fat 41.0 g
    Saturated Fat 33.5 g
    Cholesterol 65.8 mg
    Sodium 1301.2 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 6.1 g
    Sugars 18.4 g
    Protein 39.8 g

    The following items or measurements are not included:


    Thai red curry paste

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes