If you’re dreaming of a bright, deeply aromatic, and soul-soothing meal, my Thai Coconut Chicken Soup Recipe will absolutely sweep you off your feet. This velvety, coconutty, and fragrant soup is inspired by Thailand’s beloved Tom Kha Gai, brimming with the freshest aromatics, zingy citrus, tender chicken, and a silky coconut broth that warms you up from the inside out!
Why You’ll Love This Recipe
- Authentic Thai Flavors: It captures the irresistible balance of creamy, tangy, salty, and spicy that defines Thai cuisine—no passport required!
- Customizable for Any Diet: Whether you eat meat, are vegan, or need Whole30, this Thai Coconut Chicken Soup Recipe adapts seamlessly to your needs.
- Ready in About an Hour: Even on busy weeknights, you can bring this aromatic, restaurant-quality soup to your table without fuss.
- Layered with Comfort: Every spoonful is rich, velvety, and loaded with flavor, making it the ultimate cozy meal for any season.
Ingredients You’ll Need
The ingredients for this Thai Coconut Chicken Soup Recipe may look elegant, but each one is beautifully simple and absolutely essential. Every item adds a pop of flavor, aroma, or velvety texture—making this soup truly swoon-worthy!
- Coconut oil: Enhances the coconut flavor right from the start and gives a luscious base for your aromatics.
- Onion: Adds sweetness and depth as it softens in the pot.
- Garlic: Brings its signature, punchy aroma and warmth.
- Red jalapeno or Thai chiles: A little heat makes the broth lively and bright—adjust for your spice level!
- Galangal (or ginger): Essential for that citrusy, slightly peppery aroma at the heart of classic Tom Kha Gai.
- Lemongrass stalk: Pounded and sliced, it perfumes your broth with a subtle lemony freshness.
- Red Thai curry paste: Boosts the soup’s flavor and color—look for authentic brands if possible.
- Chicken broth: The savory backbone of the soup; use homemade or store-bought.
- Coconut cream or full-fat coconut milk: The star of the show, making the soup incredibly silky and rich (just make sure it’s unsweetened!).
- Chicken breasts: Cut into bite-sized pieces for tender, juicy bites throughout—feel free to swap for shrimp or tofu.
- White mushrooms: They soak up the broth’s fragrance and add a lovely, earthy bite.
- Coconut sugar: A gentle sweetness helps balance the tanginess and heat (or use coconut aminos for Whole30).
- Fish sauce: Provides that essential salty, savory punch; for vegetarians, swap with soy sauce or a dash of salt.
- Lime juice: Adds the finishing zing, making every spoonful taste bright and fresh.
- Green onions & fresh cilantro: For an herby, fresh garnish—don’t skip these!
Variations
This Thai Coconut Chicken Soup Recipe is a brilliant canvas for delicious experimentation—so go ahead and make it your own! Just a few small tweaks can adapt it to any dietary need or flavor craving.
- Make it Vegan/Vegetarian: Use vegetable stock and swap the chicken for tofu—plus a little soy sauce in place of fish sauce for that umami punch.
- Shrimp Instead of Chicken: Stir in peeled shrimp for a delightful seafood twist; cook just until pink and opaque.
- Whole30 & Paleo Adaptation: Use coconut aminos instead of coconut sugar, seek out compliant chicken broth and fish sauce.
- Switch Up the Veggies: Don’t hesitate to add baby corn, snow peas, or red bell pepper for extra crunch and color.
How to Make Thai Coconut Chicken Soup Recipe
Step 1: Build the Fragrant Broth Base
Start by warming coconut oil in a medium pot over medium heat. Add your sliced onion, chopped garlic, chili, galangal (or ginger), lemongrass pieces, and that gorgeous red Thai curry paste. Stir everything frequently, letting the aromatics sizzle and soften, about 5 minutes. This is where your kitchen will begin to smell like a Thai spa retreat!
Step 2: Simmer and Infuse
Pour in your chicken broth and bring the pot to a gentle boil. Once bubbling, reduce the heat and let it simmer uncovered for 30 minutes. During this time, the broth will soak up every ounce of citrusy, spicy, savory flavor from the herbs and paste.
Step 3: Strain and Creamify
Now, strain out the aromatics with a slotted spoon or sieve and discard them. Return the beautiful, clear broth to the pot, then stir in your coconut cream or milk (this is where the magic happens!).
Step 4: Cook the Chicken and Mushrooms
Add the bite-sized chicken pieces and sliced mushrooms to the hot coconut broth. Let them simmer just until the chicken turns opaque and is cooked through—being careful not to overcook, so every bite is tender.
Step 5: Season and Finish
Finish your Thai Coconut Chicken Soup Recipe by stirring in the fish sauce, coconut sugar (or coconut aminos), and a generous squeeze of lime juice. Taste as you go and adjust with a little more of any ingredient until the flavors sing!
Step 6: Serve and Garnish
Ladle the hot, creamy soup into bowls and top generously with sliced green onions and fresh cilantro. Take a deep breath—enjoy every moment as you dig in!
Pro Tips for Making Thai Coconut Chicken Soup Recipe
- Choosing the Right Coconut Milk: For the most luxurious texture, seek out unsweetened, full-fat coconut cream or coconut milk—never use coconut creamer or “cream of coconut,” as they’re sweetened and will alter the whole flavor profile.
- Don’t Skip Straining: Removing the aromatics after simmering ensures your broth stays clear and smooth, without any woody bits of lemongrass or chewy slices of galangal.
- Perfect Chicken Texture: Add the chicken only after the coconut milk goes in, and simmer gently—overcooking can make it tough, while gentle poaching keeps it juicy.
- Balancing the Big Flavors: Always taste right at the end! Add lime juice for brightness, fish sauce for saltiness, and sugar or coconut aminos for a rounded finish—it’s all about finding your favorite balance.
How to Serve Thai Coconut Chicken Soup Recipe
Garnishes
For the perfect finish, top each bowl of Thai Coconut Chicken Soup with a generous handful of finely sliced green onions and chopped cilantro. If you love a touch more heat or zing, add extra sliced chili, a sprinkle of toasted coconut, or even a wedge of fresh lime on the side for a beautiful, sunshine-bright touch.
Side Dishes
This creamy soup is a stunner all on its own, but it also plays wonderfully with sticky jasmine rice, crispy Thai spring rolls, steamed veggies, or a zippy Thai cucumber salad. Serve it up family-style for sharing, or enjoy a cozy bowlful solo on a rainy night.
Creative Ways to Present
For a showstopper dinner, serve your Thai Coconut Chicken Soup Recipe in individual coconut bowls, or ladle it into mugs for a fun, handheld appetizer at parties. Dress it up further with edible flowers or fresh lime leaves for a true Thai-inspired presentation that will wow your guests!
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully! Let your Thai Coconut Chicken Soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3–4 days. Just be sure to refrigerate promptly for the freshest flavor and food safety.
Freezing
For longer storage, freeze cooled soup (ideally without the mushrooms, as they can get rubbery) in sturdy freezer containers for up to 2 months. Thaw overnight in the fridge before gently reheating; a quick stir will bring the creamy texture right back.
Reheating
Reheat this Thai Coconut Chicken Soup Recipe gently in a saucepan over low to medium heat, stirring often so the coconut milk doesn’t separate. If it thickens up, add a splash of broth or water to loosen. Avoid boiling hard, which can make the chicken tough and split the soup’s creamy texture.
FAQs
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Can I make this soup ahead of time?
Absolutely! The flavors in this Thai Coconut Chicken Soup Recipe actually deepen overnight, making it even more delicious the next day. Just store it in the fridge and add fresh herbs right before serving for the best aroma.
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What can I substitute for fish sauce if I’m vegetarian?
If fish sauce isn’t in your diet, simply use soy sauce or even a mix of soy sauce and a little lime juice for that salty-savory balance. You’ll still capture the essential umami flavor without any seafood!
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Is there a difference between coconut cream and coconut milk?
Yes! Coconut cream is thicker and richer than coconut milk, but both work for this recipe. Just make sure whichever you buy is unsweetened and full fat—steer clear of canned “cream of coconut” or coconut creamer, which are meant for cocktails or desserts.
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Will the soup work with pre-cooked or rotisserie chicken?
Totally! Just shred or dice the cooked chicken and add it at the very end of simmering—this way, it reheats gently without getting tough, and soaks up all those amazing Thai flavors.
Final Thoughts
If you’re craving something both cozy and bursting with flavor, this Thai Coconut Chicken Soup Recipe is the answer. It’s easy enough for beginners but special enough to impress, so don’t hesitate—give it a try, taste the magic, and share a bowlful of Thai comfort with those you love!
Print
Thai Coconut Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai Coconut Chicken Soup is a flavorful and comforting dish that combines the richness of coconut milk with the vibrant spices of Thai cuisine. Perfect for a cozy night in or for impressing guests with its exotic flavors.
Ingredients
Main Soup:
- 1 tablespoon coconut oil
- half of one onion (thinly sliced)
- 2 cloves garlic (chopped)
- half of one red jalapeno pepper (sliced; or 1–3 Thai chiles, halved)
- 3 1/4-inch slices galangal (or ginger)
- 1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth (see Notes if vegan or on Whole30)
- 4 cups unsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see Notes)
- 2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)
- 8 ounces white mushroom caps (sliced)
- 1–2 tablespoons coconut sugar (see Notes for Whole30 option)
- 1 1/2 – 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
- 2–3 tablespoons fresh lime juice
- 2–3 green onions (sliced thin)
- fresh cilantro (chopped, for garnish)
Instructions
- Saute Aromatics: In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
- Add Broth and Simmer: Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Add Ingredients: Strain out the aromatics and discard. Add coconut cream or milk, chicken breast, and mushrooms. Simmer until chicken is cooked through, then add fish sauce, coconut sugar, and lime juice.
- Finish and Serve: Cook for 2 minutes, then ladle into bowls and top with green onions and cilantro.
Notes
- Be sure to use coconut cream or coconut milk. Coco Lopez, cream of coconut, and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
- To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken.
- Make it Whole30: Use compliant chicken broth. Use 2 tablespoons coconut aminos instead of coconut sugar. Use Red Boat fish sauce for compliance.
- Make it Vegan/Vegetarian: Use vegetable stock and tofu. For vegan, use soy sauce instead of fish sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 27g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
