Thai Chicken Coconut Soup Recipe

Name: Thai Chicken Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk; 5 cups chicken broth; 5 kaffir lime leaves; 4 stalks lemongrass; 8 slices fresh ginger (1 1/2 walnut size); 200 g chicken breasts, cut into bite size pieces; 2 green onions, sliced thinly; 2 tablespoons fish sauce; 1/4 cup lime juice, freshly squeezed; 4 fresh jalapeno peppers, seeds removed (check how spicy the jalapenos are by pressing the cut off top to the tip on your tongue, adjust quan); 2 tablespoons cilantro, chopped

Servings: persons

1 (14 ounce) can coconut milk
5 cups chicken broth
5 kaffir lime leaves
4 stalks lemongrass
8 slices fresh ginger (1 1/2 walnut size)
200 g chicken breasts, cut into bite size pieces
2 green onions, sliced thinly
2 tablespoons fish sauce
1/4 cup lime juice, freshly squeezed
4 fresh jalapeno peppers, seeds removed (check how spicy the jalapenos are by pressing the cut off top to the tip on your tongue, adjust quan)
2 tablespoons cilantro, chopped

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.

764

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 5 cups chicken broth, 5 kaffir lime leaves, 4 stalks lemongrass, and more.

Yes, Thai Chicken Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions