Dinner

Thai-Inspired Coconut Chicken Soup Recipe

Name: Thai-Inspired Coconut Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 tbsp vegetable or other flavourless oil; 2 banana shallots, finely chopped; 1 lemongrass stalk, bashed; 2 garlic cloves, crushed; 5g galangal, peeled and sliced, or 2 tsp galangal paste; 1-2 Thai chillies, finely sliced (adjust to taste); 10g coriander, leaves picked and stalks finely chopped; 1 tbsp Thai red curry paste; 400ml can coconut milk; 400ml chicken stock; 2 chicken breasts, cut into bite-size pieces; 2 lime leaves (fresh or dried); 300g white mushrooms, sliced; 1½ tbsp fish sauce; 2 tsp golden caster sugar; 1 lime, juiced

ByEthan Lark January 27, 2026January 27, 2026

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Introduction

This Thai-inspired coconut chicken soup is a fragrant and comforting dish that balances rich coconut milk with bright lime and spicy chili. It’s a simple yet flavorful soup perfect for warming up any day. Fresh herbs and authentic ingredients bring a taste of Thailand right to your kitchen.

A bowl of bright orange broth soup with visible oil droplets fills a blue-rimmed bowl centered in the image. Inside the soup are white chicken strips, thin pale cream mushroom slices, and small round red chili pieces scattered on top. Fresh green cilantro leaves rest on the soup’s surface adding a pop of color. The bowl sits on a round orange plate with a silver spoon nearby. Around the plate, there are halved light green limes and sprigs of fresh cilantro on a white marbled surface. The scene is bright and colorful, showing a fresh, spicy soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable or other flavourless oil
2 banana shallots, finely chopped
1 lemongrass stalk, bashed
2 garlic cloves, crushed
5g galangal, peeled and sliced, or 2 tsp galangal paste
1-2 Thai chillies (or to taste), finely sliced
10g coriander, leaves picked and stalks finely chopped
1 tbsp Thai red curry paste
400ml can coconut milk
400ml chicken stock
2 chicken breasts, cut into bite-size pieces
2 lime leaves (fresh or dried)
300g white mushrooms, sliced
1½ tbsp fish sauce
2 tsp golden caster sugar
1 lime, juiced

Instructions

Step 1: Heat the oil in a large, deep saucepan over medium-high heat. Add the shallots, lemongrass, garlic, galangal, chillies, coriander stalks, and Thai red curry paste. Cook for 1-2 minutes, stirring often until the mixture is fragrant.
Step 2: Pour in the coconut milk and chicken stock, stirring well to release any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 10-15 minutes to develop the flavors.
Step 3: Add the chicken pieces and lime leaves. Bring to a gentle bubble and cook for 10 minutes, until the chicken is cooked through.
Step 4: Stir in the mushrooms and cook for an additional 5 minutes until tender.
Step 5: Mix in the fish sauce and sugar, then add the lime juice to taste. Adjust seasoning with more fish sauce or sugar if needed.
Step 6: Remove the lemongrass stalk and galangal slices before serving. Sprinkle the soup with fresh coriander leaves for garnish.

Tips & Variations

Use chicken thighs instead of breasts for a juicier texture.
Substitute galangal with ginger if unavailable, though the flavor will be slightly different.
For a milder soup, reduce the number of Thai chillies or remove seeds before slicing.
Add other vegetables like baby corn or bell peppers for extra color and crunch.
If you prefer a thicker soup, simmer it a little longer to reduce the liquid slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. Avoid boiling again to preserve the fresh flavors. This soup is not recommended for freezing, as the coconut milk may separate.

How to Serve

A blue bowl filled with soup showing three main layers: a bright orange broth at the bottom with a smooth, slightly oily texture; large white chicken pieces floating near the middle; and thin pale yellow mushroom slices and small red chili rings scattered on top. Two fresh green coriander leaves rest in the center of the soup, adding a fresh touch. The bowl sits on a brown-orange plate with a silver spoon on the right side, all placed on a white marbled surface. Some lime wedges and additional coriander leaves can be seen around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lime leaves if fresh ones aren’t available?

Yes, dried lime leaves work well and are commonly used in Thai cooking. They will still impart the characteristic citrus aroma, though fresh leaves tend to be more vibrant in flavor.

Is this soup very spicy?

The spice level depends on how many Thai chillies you add. To control the heat, start with one chilli or omit the seeds, then adjust to taste. The creamy coconut milk also helps mellow the spiciness.