Go Back

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup is a one-pot simmer that turns sliced chicken into tender bites in a silky coconut milk broth. Lemongrass, ginger, fish sauce, and lime create a bright, aromatic flavor profile with a velvety texture in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Coconut oil
  • 1 tbsp coconut oil
Chicken
  • 1 lb boneless chicken breast, sliced thin
Aromatics
  • 2 stalks lemongrass, bruised
  • 2 tbsp fresh ginger, sliced
Coconut broth
  • 2 can (13.5 oz) coconut milk
  • 3 cup chicken broth
  • 2 tbsp fish sauce
Finishing
  • 1 tbsp lime juice
  • 1 red chili, sliced
  • 1 fresh cilantro, for garnish

Equipment

  • 1 large pot

Method
 

Build the aromatic base
  1. Heat 1 tbsp coconut oil in a large pot over medium heat and briefly sauté the lemongrass and ginger until fragrant, about 1-2 minutes. You should see the aromatics turn slightly shinier and smell sharp and fragrant.
Cook the chicken
  1. Add the sliced chicken and cook over medium heat for 3-4 minutes, stirring, until no longer pink. The pieces should look opaque throughout.
Simmer the coconut broth
  1. Pour in the coconut milk and chicken broth, then bring the soup to a gentle simmer over medium-high heat. Small bubbles should break the surface without a hard boil.
  2. Stir in the fish sauce and simmer for 10-12 minutes, until the chicken is cooked through. The broth should look creamy and slightly thickened, and the chicken should be tender.
  3. Remove the lemongrass stalks from the pot. The soup should look smooth with the aromatics fully cleared.
Finish and serve
  1. Stir in the lime juice and sliced chili, then simmer for 1-2 minutes. The soup should brighten and smell fresh as the chili disperses.
  2. Garnish with fresh cilantro before serving. Add it right at the table so the leaves stay vivid.

Notes

Pro tip: Bruise the lemongrass with the back of a knife so it releases more aroma during the sauté. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently to avoid overcooking the chicken. Freeze yes—cool completely, freeze up to 2 months, and thaw in the refrigerator. For a lighter option, use light coconut milk (or half coconut milk/half broth) to reduce richness while keeping the Thai flavor.