Thai Coconut Chicken Soup

Thai Coconut Chicken Soup is my absolute favourite soup to have on a chilly winter’s day or when I’m feeling under the weather. The star of this soup is the coconut milk broth. Loads of fresh ginger and garlic combined with cilantro, chili, and lemongrass give the broth a delightfully complex and warming flavour profile that is equally as comforting as it is delicious.

Table of Contents

• Thai Coconut Chicken Soup Ingredients
• Step One–Sauté the Aromatics
• Step Two–Brown the Chicken Thighs
• Step Three—Simmer the Broth
• Step Four–Stir in the Vegetables
• Step Five–Serve!
• More Cozy Soups & Stews

Thai Coconut Chicken Soup Ingredients

To make Thai Coconut Chicken Soup, you will need the following ingredients:

• 1 tablespoon coconut oil
• 4 large garlic cloves
• 1 tablespoon fresh ginger, minced
• 25 grams (1/2 cup) chopped cilantro, leaves and stems
• 3 green onions, roughly chopped
• 1 tablespoon sambal oelek
• 4 boneless, skinless chicken thighs, thinly sliced
• 400 ml (14 oz) can coconut milk
• 4 cups chicken broth
• 1/4 cup tamari
• 2 tablespoons fish sauce
• 1 large lemongrass stalk
• 90 grams (1¼ cups) shiitake mushrooms, thinly sliced
• 1 large red bell pepper, thinly sliced
• 115 grams (2 cups) broccoli florets

Step One–Sauté the Aromatics

Heat a large soup pot over medium heat. Scoop the coconut oil into the pan and use a wooden spoon to spread it over the bottom as it melts. Add the minced garlic, ginger, the chopped white and light green parts of the green onion, and cilantro to the pan and fry for 2 minutes, stirring frequently so it doesn’t burn. Measure in the sambal oelek and fry for a further minute.

Step Two–Brown the Chicken Thighs

Add the thinly sliced chicken thighs to the pot with the aromatics. Stir well to coat the chicken in the other ingredients. Fry the chicken for five minutes, stirring frequently, until all sides of the chicken are evenly browned. The chicken won’t be cooked all the way through, but you do not want to see any pink bits remaining.

Step Three—Simmer the Broth

Pour in the chicken broth, coconut milk, tamari, and fish sauce—bonus points if you use homemade chicken broth. Use a sharp chef’s knife to split the lemongrass down the middle, then add it to the soup pot. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 10 minutes.

Step Four–Stir in the Vegetables

I like to mix in the vegetables shortly before the end of the soup’s cooking time so they do not get overcooked and mushy. I like my vegetables to be vibrant and still have a bit of bite to them.

Once the soup has been simmering for 10 minutes and the chicken is cooked through, stir the vegetables into the soup and simmer for another 5 minutes.

Step Five–Serve!

Serve the soup over rice noodles with fresh cilantro and a squeeze of lime juice. Store any extra soup in an airtight container for up to three days. Alternatively, extra soup can be frozen in an airtight container and kept in the freezer for up to three months.

More Cozy Soups & Stews

If you loved this Thai Coconut Chicken Soup, be sure to check out these other cozy soups and stews:

Root Vegetable and Red Lentil Soup

Butter Chickpeas

Roasted Squash Soup with Coconut Milk

Roasted Red Pepper + Cauliflower Soup

If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.

Feel free to leave any questions, comments, or reviews below. I love to hear from you!

Stay cozy out there!

Thai Coconut Chicken Soup

A soup that truly feels like a big hug! Thai Coconut Chicken soup is perfect for a chilly winter's day or if you're feeling under the weather and need a little boost to get you feeling better! The coconut milk-based broth is gorgeously seasoned with fresh ginger, garlic, cilantro, chili, and lemongrass for a warming and addictive soup base. Serve this soup over rice noodles and you have an excellent dinner on your hands.

Author: Ashley

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 people

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Equipment

• Large Dutch oven or soup pot

Ingredients

• 1 tablespoon coconut oil
• 4 large garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 25 grams chopped cilantro, stems and leaves (1/2 cup)
• 3 green onions, roughly chopped
• 1 tablespoon sambal oelek
• 4 boneless, skinless chicken thighs, thinly sliced
• 400 ml can coconut milk
• 4 cups chicken broth
• 1/4 cup tamari
• 2 tablespoons fish sauce
• 1 large lemongrass stalk
• 90 grams shiitake mushrooms, sliced (1¼ cups)
• 1 large red bell pepper, sliced
• 115 grams broccoli florets (2 cups)

To Serve

• Cilantro
• Lime wedges
• Rice noodles

Instructions

• Heat a large soup pot over medium heat. Add the coconut oil and use a wooden spoon to spread it over the bottom of the pan as it melts.
• Add the minced garlic, ginger, the chopped white and light green parts of the green onion, and cilantro to the pan and fry for 2 minutes, stirring frequently so it doesn't burn. Add the sambal and fry for a further minute.
• Add the sliced chicken to the pot and cook for a further 5 minutes, stirring to get even browning on all sides of the chicken.
• Pour in the chicken broth, coconut milk, tamari, and fish sauce. Use a sharp chef's knife to split the lemongrass down the middle, then add it to the soup pot. Bring the soup to a boil, then reduce the heat to a simmer. Partially cover the pot and simmer for 10 minutes.
• Stir the vegetables into the soup and simmer for another 5 minutes.
• Serve the soup over rice noodles with fresh cilantro and a squeeze of lime juice. Store any extra soup in an airtight container for up to three days.

Course: Main Course, Soup

Cuisine: Thai

Diet: Gluten Free, Low Lactose

Keyword: Coconut Milk, easy meal, Healthy, Lemongrass, Quick Recipe