This soul warming chicken coconut soup recipe is full of Asian flavors. Creamy and easy to make, this Thai soup is a real crowd pleaser. Packed full of fresh and healthy ingredients.
Thai is one of my favorite cuisines, I just love the combination of flavors! This soup is so easy to make and it’s hearty enough to serve as a main meal.
How to Make This Chicken Coconut Soup Recipe
- Wash chicken breast
- Peel the outer layer of the lemongrass stalks, cut off the bottom bulb, then crush.
- In a large pot add the crushed lemongrass, coconut milk, chicken broth, chicken breast, mushrooms, crushed garlic cloves, coconut sugar, salt and ginger
- Bring to boil, then simmer for 35 minutes
- Remove garlic cloves, ginger knob and lemongrass stalks
- Remove chicken breast. Shred, then throw back in soup
- Add lime juice, fresh cilantro, chili peppers and sprinkle black pepper according to taste
This chicken soup recipe is loaded with Thai flavors
Thai cuisine is a perfect balance of sweet, spice, acid and freshness, the key ingredients to make this soup Thai are:
- coconut milk and sugar
- garlic
- lemongrass
- lime
- cilantro
- ginger
- chili pepper
This combination of ingredients makes for an amazingly flavorful and comforting soup.
Easy Thai Soup Recipe
This chicken coconut soup is so easy to make, and most of the cooking time is hands off, so it’s great for a weeknight meal. Each serving is around 400 calories, so it’s perfect for a main meal. You can also serve smaller portions and serve it as a flavorful appetizer. This is the kind of soup that is so rich in flavor that everyone will think you’ve spent hours slaving over the stove!
Can you make this chicken soup ahead of time?
Soups are great to make ahead of time and meal prep and this chicken coconut soup is no exception. You can easily make it during the day and then reheat it before serving. You can also store in an airtight container and keep in the fridge for 3-4 days and it also freezes well.
Be sure only to reheat the dish once as it contains chicken.
Top Tips to Make This Chicken Coconut Soup Recipe
- If you prefer your soup to be spicier, you can add a chopped chili at the same time as adding the lemongrass.
- Use free run / organic chicken breast that hasn’t been raised on antibiotics.
- Keep leftovers in the fridge or freeze for easy meals.
Be sure to check out these other Asian inspired chicken dishes
- Easy Chicken Lettuce Wraps Recipe
- Soy Honey Glazed Chicken Wings (Baked Wings Recipe)
- Thai Green Curry Chicken Noodle Bowls
- Homemade Cashew Chicken Recipe
- Best Sweet and Sour Chicken
If you have tried this chicken coconut soup, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Chicken Coconut Soup Recipe
Ingredients
- 2 chicken breasts
- 4 cups coconut milk
- 5 cups chicken broth
- 1 ½ cup oyster mushrooms or any other type of mushroom
- 1 tsp coconut sugar
- 2 garlic cloves crushed
- 2 fresh lemongrass stalks peeled, crushed
- 1 tsp salt
- 2 limes
- ½ cup fresh cilantro chopped
- 1 inch knob ginger peeled
- Black pepper to taste
- 1 chili pepper chopped (optional)
Instructions
- Wash chicken breast
- Peel the outer layer of the lemongrass stalks, cut off the bottom bulb, then crush.
- In a large pot add the crushed lemongrass, coconut milk, chicken broth, chicken breast, mushrooms, crushed garlic cloves, coconut sugar, salt and ginger
- Bring to boil, then simmer for 35 minutes
- Remove garlic cloves, ginger knob and lemongrass stalks
- Remove chicken breast. Shred, then throw back in soup
- Add lime juice, fresh cilantro, chili peppers and sprinkle black pepper according to taste
This recipe was contributed by Michaella at Well + Yum.
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