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: cellophane noodle; 6 cups low sodium chicken broth; 1 -2 seeded and chopped jalapeno pepper (or red Thai); 3 garlic cloves, chopped; 1 tablespoon grated gingerroot; 2 teaspoons grated lemon zest; 1 teaspoon grated lime zest; ¼ cup fresh lemon juice (or lime); 4 tablespoons Thai fish sauce, divided; 12 lb shiitake mushroom, sliced (3 cups); 2 (5 ounce) boneless skinless chicken breasts; 1 cup light coconut milk; 2 cups Baby Spinach; 2 tablespoons chopped cilantro, plus; fresh cilantro stem (for garnish)

Servings: persons

cellophane noodle
6 cups low sodium chicken broth
1 -2 seeded and chopped jalapeno pepper (or red Thai)
3 garlic cloves, chopped
1 tablespoon grated gingerroot
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
¼ cup fresh lemon juice (or lime)
4 tablespoons Thai fish sauce, divided
12 lb shiitake mushroom, sliced (3 cups)
2 (5 ounce) boneless skinless chicken breasts
1 cup light coconut milk
2 cups Baby Spinach
2 tablespoons chopped cilantro, plus
fresh cilantro stem (for garnish)

1
Place celophane noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.
2
Drain.
3
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.
4
Season with salt.
5
Bring to a simmer, add noodles and cook 3 minutes more.
6
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
7
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
8
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
9
Stir in spinach until it begins to wilt, about 1 minute.
10
Add chopped cilantro and season with remaining 1 tablespoon fish sauce.
11
Using tongs, divide noodles among 4 bowls.
12
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

1146

kcal

Calories

Fat

Carbs

175

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: cellophane noodle, 6 cups low sodium chicken broth, 1 -2 seeded and chopped jalapeno pepper (or red Thai), 3 garlic cloves, chopped, 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