Dinner

Thai-inspired Coconut Chicken Soup Recipe

Name: Thai-inspired Coconut Chicken Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tbsp vegetable or other flavourless oil; 2 banana shallots, finely chopped; 1 lemongrass stalk, bashed; 2 garlic cloves, crushed; 5g galangal, peeled and sliced, or 2 tsp galangal paste; 1-2 Thai chillies (or to taste), finely sliced; 10g coriander, leaves picked and stalks finely chopped; 1 tbsp Thai red curry paste; 400ml can coconut milk; 400ml chicken stock; 2 lime leaves (fresh or dried); 2 chicken breasts, cut into bite-size pieces; 300g white mushrooms, sliced; 1½ tbsp fish sauce; 2 tsp golden caster sugar; 1 lime, juiced

ByNoah Steele November 25, 2025November 25, 2025

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Introduction

This Thai-inspired coconut chicken soup is a comforting and fragrant dish that combines creamy coconut milk with zesty lime and warming spices. It’s perfect for a cozy meal with a touch of exotic flavor that’s easy to prepare at home.

A bowl of creamy orange soup filled with white pieces of chicken, thinly sliced light brown mushrooms, and bright red chili slices. Fresh green cilantro leaves sit on top, adding a splash of color. The soup is served in a white bowl with a blue rim, placed on a white marbled surface. Next to the bowl is a spoon resting on an orange plate, and there are lime wedges and extra cilantro scattered around. The overall setting is bright and colorful, with contrasting textures between the soup, vegetables, and garnishes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable or other flavourless oil
2 banana shallots, finely chopped

1 lemongrass stalk, bashed
2 garlic cloves, crushed

5g galangal, peeled and sliced, or 2 tsp galangal paste
1-2 Thai chillies (or to taste), finely sliced

10g coriander, leaves picked and stalks finely chopped
1 tbsp Thai red curry paste
400ml can coconut milk

400ml chicken stock
2 chicken breasts, cut into bite-size pieces
2 lime leaves (fresh or dried)

300g white mushrooms, sliced
1½ tbsp fish sauce
2 tsp golden caster sugar

1 lime, juiced

Instructions

Step 1: Heat the oil in a large, deep saucepan over medium-high heat. Add the shallots, lemongrass, garlic, galangal, chillies, coriander stalks, and Thai red curry paste. Cook for 1-2 minutes, stirring frequently, until the mixture is fragrant.
Step 2: Pour in the coconut milk and chicken stock. Stir well to lift any browned bits from the bottom of the pan. Bring to a simmer and cook gently for 10-15 minutes to develop the flavors.

Step 3: Add the chicken pieces and lime leaves to the pot. Bring back to a gentle bubble and simmer for 10 minutes more until the chicken is cooked through.
Step 4: Add the sliced mushrooms and cook for a further 5 minutes until softened.
Step 5: Stir in the fish sauce and sugar. Add the lime juice to taste, adjusting with a little more fish sauce or sugar if needed for balance.

Step 6: Remove the lemongrass stalk and galangal slices. Serve the soup hot, garnished with fresh coriander leaves.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful soup.
If you can’t find galangal, ginger can be used as a milder substitute.

Adjust the number of Thai chillies to control the spice level to suit your taste.
Add noodles or rice to make the soup more filling.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the coconut milk. This soup is best enjoyed fresh but can be frozen for up to 1 month; thaw and reheat slowly.

How to Serve

A blue bowl filled with a rich orange-yellow soup with visible oil droplets on the surface, containing slices of white chicken breast, thinly sliced white mushrooms, and small red chili pepper rounds. Bright green cilantro leaves rest on top, adding a fresh touch. The bowl sits on a white marbled surface with parts of lime wedges and extra cilantro leaves nearby, alongside a silver spoon placed to the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with firm tofu or extra mushrooms and use vegetable stock instead of chicken stock. Omitting fish sauce and replacing it with soy sauce or tamari will keep the flavors balanced.

What is galangal, and can I skip it?

Galangal is a root similar to ginger but with a sharper, pine-like flavor essential in Thai cooking. If unavailable, ginger is a decent substitute, but the soup will taste a little different.