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Thai Coconut and Chicken Soup


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  • 4 cups coconut milk
  • 2 cups chicken stock
  • 6 kaffir lime leaves
  • 3 pieces dried galangal root
  • 1 tbsp lemon juice
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp lemongrass, diced in 1 inch pieces
  • 2 tsp roasted chili paste
  • 1 cup cooked chicken breast, cut into cubes
  • 2 cups fresh mushrooms, sliced
  • 2 carrots, julienned
  • 1 red pepper, julienned
  • Fresh cilantro, chopped



Step 1

In a large soup pot, bring coconut milk and stock to a boil. Add lime leaves, galangal root, lemon juice, fish sauce, sugar, chili paste, and lemongrass. Simmer for 5 minutes. Add chicken, mushrooms, carrots, red pepper, and simmer for another 10 minutes. Taste and add more lemon juice, sugar or fish sauce as needed. Garnish with cilantro. Serve on a bowl of cooked and cooled rice noodles for a heartier soup.


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