Thai Coconut Chicken Soup Recipe

Name: Thai Coconut Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 ounces chicken stock; 1 lb diced chicken breast; 3 (14 ounce) canscans coconut milk; 2 -3 ounces olive oil; 1 garlic clove; 1 teaspoon fresh ginger paste; 16 ounces frozen peppers and onions (red yellow red); 1 juice of fresh lime; 2 -4 diced fresh hot peppers, depending on personal taste (I use habanaros); 8 ounces straw mushrooms; 1 (8 ounce) can water chestnuts; 2 tablespoons Thai red curry paste; 1 tablespoon brown sugar; 12 lb thin spaghetti or 12 lb angel hair pasta

Servings: persons

48 ounces chicken stock
1 lb diced chicken breast
3 (14 ounce) canscans coconut milk
2 -3 ounces olive oil
1 garlic clove
1 teaspoon fresh ginger paste
16 ounces frozen peppers and onions (red yellow red)
1 juice of fresh lime
2 -4 diced fresh hot peppers, depending on personal taste (I use habanaros)
8 ounces straw mushrooms
1 (8 ounce) can water chestnuts
2 tablespoons Thai red curry paste
1 tablespoon brown sugar
12 lb thin spaghetti or 12 lb angel hair pasta

1
Pre cook 1/2 pd of pasta.
2
Break pasta into 2- 3 inch lengths boil til almost done (al dente) do not over cook as it will not hold up in soup.
3
Drain and set aside covered.
4
Dice 4 fresh chicken breasts in to cubes.
5
Heat skillet w/ 2-3 oz olive oil on med.
6
heat add crushed fresh garlic 1 clove 1 min add 1 heaping tbspn thai red curry paste stir until mixed w oil add chicken, mix until coated with red curry oil , a few twists of fresh ground pepper cook until done.
7
At the same time as chicken is cooking have a stock pot with 48 oz chicken stock and 1 heaping tspoon of grated fresh ginger or ginger paste ,1 tbspoon brown sugar, You can add 1 tbspoon Thai red curry paste here also I do, bring to a boil turn down to med heat.
8
Add diced habanaro peppers, very hot be careful!
9
3-4 for a kick 1-2 for just a hint of hot.
10
Or substitute another type of pepper.
11
Add bag of frozen onion & pepper mix , 1 can straw mushrooms, 1 can waterchestnuts simmer til hot.
12
Add 3 cans coconut milk do not boil beyond this point low heat/simmer only!
13
Add seasoned cooked chicken mixture .
14
Add pasta at the end.
15
You can continue to add thai red curry paste if necessary.
16
ENJOY!

6418

kcal

Calories

Fat

1041

Carbs

325

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 48 ounces chicken stock, 1 lb diced chicken breast, 3 (14 ounce) canscans coconut milk, 2 -3 ounces olive oil, and more.

Yes, Thai Coconut Chicken 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 Coconut Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions