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A bowl of Thai Coconut Chicken soup.
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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.
Course Main Course, Soup
Cuisine Thai
Diet Gluten Free, Low Lactose
Keyword Coconut Milk, easy meal, Healthy, Lemongrass, Quick Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 people
Author Ashley

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.