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March 1, 2019

Thai Coconut Chicken Soup

Dairy Free Gluten Free Main Dishes Poultry Soups + Chili
15 comments
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I have a great new recipe to share with you guys today – Thai Coconut Chicken Soup! It’s veggie-packed, quick and easy to make, and seriously delicious.

I served it to a couple friends last week and they gave it thumbs up, too!

thai coconut chicken soup recipe

Thai Chicken Soup with Coconut Milk

This soup is packed with unique Thai flavors, and it’s just as comforting as a typical chicken soup. Warm and delicious, with a hint of creaminess!

If you’re vegetarian or vegan, have no fear – you can easily modify this recipe! Just use firm cubed tofu instead of chicken, veggie instead of chicken broth, and nix the fish sauce (add an extra splash of soy sauce instead).

thai coconut chicken soup

This makes a great healthy weeknight meal that comes together quickly. All that’s required is some veggie chopping and then the actual cooking time is quite short!

Soup Ingredients

Here’s what you’re workin’ with, ingredient-wise:

  • chicken (pre-cooked)
  • chicken stock
  • coconut milk
  • mushrooms
  • red pepper
  • celery
  • green onion
  • fish sauce
  • ginger
  • soy sauce

If you like your soups spicy, feel free to add 1 teaspoon of Thai chili garlic paste!

thai coconut chicken soup ingredients

To make this recipe really fast, use a rotisserie chicken or already cooked leftover chicken. If you don’t have any cooked chicken on hand, you can use raw cubed chicken and just pan cook it first. Or, let it simmer and cook through in the broth. Either would work!

(Or, check out my post on how to cook frozen chicken breasts in your Instant Pot.)

How to Make Thai Coconut Chicken Soup

I love how simple this soup is! Start by heating some vegetable oil in a large pot on medium-high heat. Toss in the celery, bell pepper, mushrooms, green onions, and ginger and saute for 7-8 minutes, until veggies are tender.

Next, add the fish sauce soy sauce, chicken, coconut milk, and chicken broth. Stir until well-mixed. Increase heat to high and bring to a boil, then reduce to low and simmer for 1o minutes.

thai coconut chicken soup recipe

Garnish with sliced green onions, fresh cilantro, and/or lime wedges to make it extra pretty and flavorful! Enjoy – let me know how you like it. 🙂

You’ll find the full Thai coconut chicken soup recipe at the bottom of this post.

Love soup? Here are some other favorites to try:

  • Creamy Mexican Chicken Chili Soup
  • Chicken & White Bean Chili Soup
  • Instant Pot Chicken Tortilla Soup
  • Curried Carrot Soup (vegan)
  • Instant Pot Butternut Squash Soup
  • Homemade Minestrone Soup (vegan)
  • Cantaloupe and Avocado Soup
  • Lentil Chili With Sweet Potatoes
  • Butternut Squash Turkey Chili
  • Crockpot Turkey Chili

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup
July 24, 2019

This veggie-packed soup is quick, easy to make, and seriously delicious. It is the perfect healthy weeknight dinner and makes great leftovers!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield
6 TO 8
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Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cups sliced celery
  • 1 red bell pepper, chopped
  • 16 oz baby bella mushrooms, sliced
  • 1 bunch green onions, sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 cups shredded cooked chicken
  • 1 13.5 oz can coconut milk (regular or light)
  • 4 cups chicken broth
  • 1 teaspoon Thai chili garlic paste (optional - spicy)
  • Garnish: sliced green onions, fresh cilantro, lime wedges

Instructions:

  1. Heat vegetable oil in a large pot over medium-high heat. Add the celery, bell pepper, mushrooms, green onions, and ginger, and cook for 7-8 minutes, until tender.
  2. Add the fish sauce, soy sauce, chicken, coconut milk, and chicken broth.
  3. Turn the heat to high and bring to a boil, then reduce heat to low and simmer for 10 minutes.
  4. Serve topped with green onions, cilantro, and lime wedges.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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you might also like:

Easy Minestrone Soup Recipe (Healthy & Vegetarian!)

Sweet Potato and Lentil Curry

Instant Pot Chicken Tortilla Soup Recipe

healthy slow cooker turkey chili in a white bowl with a lime, onions, and cilantro

Crockpot Turkey Chili Recipe (Easy & Healthy!)

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15 comments
  • Rebecca @ Strength and Sunshine
    March 1, 2016 · 11:42AM:
    This sounds delicious Anne!
    Reply
  • Jen@bubblyrunner.com
    March 1, 2016 · 11:46AM:
    Yum I love Thai food--one of my favorite cuisines!!
    Reply
  • Sana
    March 1, 2016 · 11:55AM:
    Love the addition of limes. They make the dish POP!
    Reply
  • Dietitian Jess
    March 1, 2016 · 12:14PM:
    Yum- I was looking forward to this recipe after you mentioned it last week- pinning!
    Reply
  • Shel@PeachyPalate
    March 1, 2016 · 12:50PM:
    Yum! So fresh and simple!
    Reply
  • Jill @ Champagne for Everyday
    March 1, 2016 · 1:55PM:
    Nothing beats Thai food, especially Thai comfort food! Thank you for sharing! Keeping it in the lineup for the next chilly night.
    Reply
  • Ellen @ My Uncommon Everyday
    March 1, 2016 · 3:30PM:
    This sounds awesome! Gotta love a good veggie-packed soup!
    Reply
  • Doro March 2, 2016 · 1:10AM:
    Love it, that you give the vegetarian substitution ideas! I'm trying to reduce the meat in my meal plan, so the vegetarian version of this soup sounds perfect!
    Reply
    • Anne
      March 2, 2016 · 11:53AM:
      I hope you enjoy it!
      Reply
  • Jane @janerunswild
    March 2, 2016 · 12:07PM:
    Thank you so much for posting this recipe! It looks delicious. I love thai food but it's sometimes tough to cook at home. This recipe looks simple and healthy, so thanks again!
    Reply
  • Roadrunner March 3, 2016 · 1:43PM:
    Looks super, Anne, thanks!
    Reply
  • Eve
    April 15, 2016 · 3:49AM:
    I prepared my 4 chicken breasts halves(boneless, skinless) in the crock pot with the glaze and then poured it off into a small pot and simmered on the stove until it thickened. While the glaze was thickening, I "shredded" the chicken in large pieces. 
    Reply
  • Emily March 23, 2018 · 12:56PM:
    This was tasty! I made my own broth and added star anise, garlic, and a pinch of brown sugar. Don’t skimp the lime juice garnish, for sure. And my #1 tip for curries and soups that use coconut milk is don’t use “light” coconut milk ... you are just paying for water, and missing out on some seriously delicious creaminess :)
    Reply
    • Anne
      March 23, 2018 · 12:59PM:
      Agreed re: the coconut milk! :)
      Reply
  • agreso
    December 17, 2020 · 10:19PM:
    Yum! So fresh and simple!
    Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

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