Thai Chicken and Coconut Soup Recipe

Thai Chicken and Coconut Soup Recipe

How To Make Thai Chicken and Coconut Soup

This Thai chicken and coconut soup serve a mix of creamy and spicy flavors in one bowl! It’s made with green curry paste, chicken stock, and coconut milk.

Preparation: 8 minutes
Cooking: 17 minutes
Total: 25 minutes



  • 1lbchicken breasts,boneless and skinless
  • 3tbspAsian fish sauce,nam pla or nuoc mam
  • tbsplime juice
  • 4cupslow-sodium chicken broth,plus ¾ cup more, canned, or homemade stock
  • 3lemongrass stalks
  • 1fresh ginger,1-inch piece, peeled
  • ½cuplong grain rice
  • cupsunsweetened coconut milk,(15 oz can)
  • 2fresh red chiles,or jalapeño peppers
  • 3tbspcilantro,chopped


  1. In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.

  2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer for about 15 minutes until the rice is almost done.

  3. Add the coconut milk and bring it back to a simmer. Stir in the chicken and marinade and cook for about 2 minutes until the chicken is just done.

  4. Stir in the chiles and cilantro.

  5. Serve and enjoy.


  • Calories: 554.83kcal
  • Fat: 33.47g
  • Saturated Fat: 22.25g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 5.97g
  • Polyunsaturated Fat: 2.90g
  • Carbohydrates: 33.60g
  • Fiber: 0.98g
  • Sugar: 2.38g
  • Protein: 33.78g
  • Cholesterol: 72.57mg
  • Sodium: 1222.67mg
  • Calcium: 68.76mg
  • Potassium: 992.69mg
  • Iron: 6.46mg
  • Vitamin A: 41.20µg
  • Vitamin C: 36.46mg
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