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thai style coconut chicken soup in ceramic bowl
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4.88 from 8 votes

Thai Style Coconut Chicken Soup

A creamy and aromatic Thai style soup for any occasion!
Prep Time20 mins
Cook Time40 mins
Course: Soup
Cuisine: Thai
Keyword: chicken soup, coconut
Servings: 6 servings
Author: Andrea Mut


  • 1 tablespoon avocado oil or other neutral tasting oil.
  • 1 medium white onion, peeled and thinly sliced
  • 4 stalks lemongrass or 4 teaspoon lemongrass paste
  • 3 inch piece ginger, peeled and sliced
  • 15 Kafir lime leaves, torn in half, or zest of 2 fresh limes
  • 4 Thai red chilis, thinly sliced
  • 4 cups chicken stock
  • 2 x 400 ml/14 oz cans coconut milk, full fat
  • 4 chicken thighs, boneless, skinless, thinly sliced
  • 2 cups Enoki mushrooms, stems trimmed and separated (or any mushrooms of your choice)
  • 1 cup green peas, fresh or frozen
  • 3 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • 1 cup fresh cilantro


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


  • 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.
  • In a large pot bring chicken stock, 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 stock.
  • Strain stock and set aside. Discard aromatics.
  • Heat oil in the same pot over medium high heat. Add onions and sauté for 3-4 minutes or until starting to soften.
  • Add strained stock to onions.
    Stir in coconut milk, chicken, mushrooms, green peas, fish sauce and brown sugar.
  • Cover and continue simmering for 10 minutes or until chicken is cooked through.
  • Remove from heat and stir in fresh lime juice and cilantro.
  • Ladle into bowls and garnish with thinly sliced red onion, red pepper and extra lime juice.


This soup will keep in the refrigerator for 5 days. 
Reheat on the stovetop or in the microwave. 
Freeze for up to 6 months.