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+ servings
one bowl of chicken soup garnished with fresh red pepper and onions with a side dish of chili peppers.
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4.91 from 10 votes

Coconut Chicken Soup

A creamy and aromatic Thai-style soup for any occasion!
Prep Time10 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Thai
Keyword: chicken soup, coconut, Thai soup
Servings: 8 cups
Calories: 297kcal
Author: Andrea Mut

Ingredients

  • 1 tablespoon avocado oil, or vegetable oil
  • ½ medium red onion, peeled and thinly sliced, plus extra for garnish
  • 4 stalks lemongrass, or 4 teaspoon lemongrass paste
  • 3 inch piece ginger, peeled and sliced
  • 12 Kafir lime leaves, torn in half, or zest of 2 fresh limes
  • 4 Thai red chilis, thinly sliced
  • 4 cups chicken broth, unsalted
  • 2 x 400 ml/14 oz cans coconut milk, full fat
  • 450 grams/16 oz chicken breasts, boneless, skinless, thinly sliced
  • 150 g/5 oz Enoki mushrooms, stems trimmed and separated
  • ½ cup green peas, fresh or frozen
  • 3 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • ½ cup fresh cilantro, chopped

Garnishes

  • Red pepper, thinly sliced, about 1 cup
  • Red onion, thinly sliced, about 1 cup
  • Fresh lime wedges

Instructions

  • Cut the dry, woody tops from the lemongrass stalks. Smash the remaining "fleshy" part with the back of your knife to break it apart slightly. Cut into ½ - 1 inch pieces.
    4 stalks lemongrass,
  • In a large pot bring chicken broth, lemongrass, ginger, kaffir lime leaves (or lime zest), and Thai red chilis to a boil. Reduce heat to a gentle simmer. Cover and simmer gently for 20-30 minutes to infuse the broth.
    3 inch piece ginger, peeled and sliced, 12 Kafir lime leaves,, 4 cups chicken broth, unsalted, 4 Thai red chilis,
  • Strain broth and set aside. Discard aromatics.
  • Heat oil in the same pot over medium-high heat. Add onions and sauté for 3 minutes or until starting to soften.
    1 tablespoon avocado oil,, ½ medium red onion, peeled and thinly sliced,
  • Add chicken and sauté for 2 minutes.
    450 grams/16 oz chicken breasts, boneless, skinless,
  • Stir in reserved broth, coconut milk, mushrooms, green peas, fish sauce and brown sugar.
    2 x 400 ml/14 oz cans coconut milk, full fat, 150 g/5 oz Enoki mushrooms,, ½ cup green peas,, 3 tablespoon fish sauce, 1 tablespoon brown sugar
  • Cover and continue simmering gently for 10 minutes or until chicken is cooked through.
  • Remove from heat and stir in fresh lime juice and cilantro.
    Juice of 2 limes, ½ cup fresh cilantro, chopped
  • Ladle into bowls and garnish with thinly sliced red onion, red pepper and extra lime juice.

Notes

Storage - This soup will keep in the refrigerator for 3 days. Reheat gently on the stovetop or in the microwave. 
Freeze - Freeze for up to 3 months. Defrost in the refrigerator overnight and reheat as instructed above. 
Lemongrass - Use 1 teaspoon of lemongrass paste in place of fresh lemongrass or 1 tablespoon dried. 
Lime Leaves - Lime leaves can be substituted with the zest of 2 fresh limes 
 
 
 

Nutrition

Serving: 1cup | Calories: 297kcal | Carbohydrates: 9g | Protein: 20g | Fat: 18g | Saturated Fat: 15g | Monounsaturated Fat: 1g | Cholesterol: 43mg | Sodium: 364mg | Potassium: 314mg | Fiber: 1g | Sugar: 6g