Thai Coconut Chicken Soup

Slightly exotic, but not too hot, this soup will introduce your family to the subtle flavours of Thai cuisine. It’s quick and easy to put together and will disappear fast.

Thai Coconut Chicken Soup

Photo: Gerri Photography


Thai Coconut Chicken Soup


  • 2 tbsp vegetable oil
  • 2 boneless chicken breasts, cut into 1” pieces
  • 1 cup fresh mushrooms, sliced
  • 1 tbsp ginger spice blend (produce department)
  • 1 1/2 tbsp lemongrass spice blend
  • 1/2 tsp chili paste (or as desired)
  • 4 cups chicken stock
  • 1 (414 ml) can coconut milk
  • 3 tbsp bottled lime juice
  • 2 tbsp fish sauce
  • 2 tsp brown sugar
  • 4 kaffir lime leaves (Asian grocery stores)
  • 1 tbsp green onions, chopped
  • 1 tbsp fresh cilantro, chopped


  1. Using a large soup pot, heat oil and add chicken. Brown on all sides. Add mushrooms and sauté until soft. Stir in ginger and lemongrass spice blends and chili paste.
  2. Add chicken stock, coconut milk, lime juice, fish sauce, brown sugar, kaffir lime leaves and stir until combined. Simmer over low heat for 20-30 minutes. Ladle into bowls. Garnish with green onions and cilantro. Serves 4

Author: Jan White

Jan White is a great chef as well as mom to two industrious little boys.

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