Thai Shrimp and Chicken Soup Recipe

Name: Thai Shrimp and Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken breast; 12 small white onion, minced; 1 teaspoon fresh ginger, peeled and grated; 2 tablespoons whole black peppercorns; 2 (13 ounce) cans coconut milk; 3 teaspoons shoyu or 3 teaspoons soy sauce; 3 teaspoons sriracha chili sauce (Sirachi???); 20 medium shrimp, cleaned and deveined; salt, to taste; 12 lime, juice of; 2 sprigs fresh cilantro, leaves removed

Servings: persons

1 chicken breast
12 small white onion, minced
1 teaspoon fresh ginger, peeled and grated
2 tablespoons whole black peppercorns
2 (13 ounce) cans coconut milk
3 teaspoons shoyu or 3 teaspoons soy sauce
3 teaspoons sriracha chili sauce (Sirachi???)
20 medium shrimp, cleaned and deveined
salt, to taste
12 lime, juice of
2 sprigs fresh cilantro, leaves removed

1
Cook chicken breast in water to cover.
2
When done, shred the chicken and reserve the broth.
3
In a large pot with a bit of oil, saute garlic and ginger for one minute.
4
Do not let it brown.
5
Add the whole black pepper, coconut milk, shoyu, sirachi, and a cup of the reserved chicken broth.
6
Bring to a boil and simmer for 20 minutes.
7
Carefully strain the hot soup and return to the pan.
8
Add the shredded chicken and the shrimp.
9
Return to a boil and simmer for 10 minutes or until the shrimp turns pink and cooks through.
10
Do not overcook.
11
Adjust salt seasoning and add the lime juice.
12
Ladle into serving bowls and garnish with whole cilantro leaves.

636

kcal

Calories

Fat

Carbs

111

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 11 ingredients. The key ingredients include: 1 chicken breast, 12 small white onion, minced, 1 teaspoon fresh ginger, peeled and grated, 2 tablespoons whole black peppercorns, and more.

Yes, Thai Shrimp and Chicken Soup falls under the Seafood 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 Shrimp and Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions