March 1, 2016

Thai Coconut Chicken Soup Recipe

Dairy Free Gluten Free Main Dishes Poultry Soups + Chili
14 comments

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 Coconut Chicken Soup

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

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!

thai coconut chicken soup recipe

Enjoy the recipe – let me know how you like it!

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

Love soup? Here are some other favorites to try:

- anne

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14 comments
  • Love the addition of limes. They make the dish POP!
    Reply
  • Yum- I was looking forward to this recipe after you mentioned it last week- pinning!
    Reply
  • Nothing beats Thai food, especially Thai comfort food! Thank you for sharing! Keeping it in the lineup for the next chilly night.
    Reply
  • 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
    • I hope you enjoy it!
      Reply
  • 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
  • Looks super, Anne, thanks!
    Reply
  • 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
  • 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
    • Agreed re: the coconut milk! :)
      Reply

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