This Thai Style Coconut Chicken Soup is a delightful blend of aromatic herbs and spices, combined with the creamy richness of coconut milk. It's a comforting dish that brings the exotic flavors of Thailand right to your kitchen.
Some ingredients in this recipe might not be commonly found in your pantry. Lemongrass, galangal, and kaffir lime leaves are essential for authentic Thai flavor but may require a trip to an Asian supermarket. These ingredients add unique citrusy and earthy notes that are irreplaceable.

Ingredients For Thai Style Coconut Chicken Soup
Vegetable oil: Used for sautéing the chicken, providing a neutral base.
Chicken breast: Thinly sliced to cook quickly and absorb the soup's flavors.
Chicken broth: Forms the base of the soup, adding depth and richness.
Coconut milk: Adds creaminess and a subtle sweetness to the soup.
Lemongrass: Provides a fresh, citrusy aroma and flavor.
Galangal: A root similar to ginger, but with a more peppery and pine-like flavor.
Kaffir lime leaves: Impart a distinct lime fragrance and taste.
Red chili: Adds a touch of heat to the soup.
Fish sauce: Contributes a salty, umami depth to the flavor profile.
Lime juice: Balances the richness with a zesty tang.
Mushrooms: Add texture and absorb the soup's flavors.
Cilantro: Used as a garnish, adding a fresh, herbal note.
Technique Tip for Making This Soup
When preparing lemongrass, use the back of a knife to gently bruise the stalk before chopping. This helps release its aromatic oils, enhancing the flavor of the soup.
Suggested Side Dishes
Alternative Ingredients
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the soup.
chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs the flavors of the soup well.
chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable option for a vegetarian version of the soup.
coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and creaminess of coconut milk.
lemongrass stalk - Substitute with lemon zest: Lemon zest provides a similar citrusy aroma and flavor.
galangal - Substitute with ginger: Ginger has a similar spicy and aromatic profile, though it's slightly less pungent.
kaffir lime leaves - Substitute with lime zest: Lime zest can provide a similar citrusy note to the soup.
red chili - Substitute with jalapeño: Jalapeño offers a similar level of heat and can be easily found.
fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, making it a good vegetarian alternative.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and freshness.
mushrooms - Substitute with zucchini: Zucchini has a similar texture and can absorb the flavors of the soup well.
cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous note similar to cilantro.
Other Alternative Recipes Similar to This Soup
How To Store / Freeze This Soup
- Allow the Thai Style Coconut Chicken Soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
- Transfer the cooled soup into airtight containers. For easy portioning, consider using multiple smaller containers rather than one large one.
- Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
- Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The chicken and coconut milk base will stay fresh and flavorful during this period.
- For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
- When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing process helps maintain the soup's texture.
- Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the coconut milk to separate.
- If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
- Garnish with fresh cilantro just before serving to restore the vibrant flavors and add a touch of freshness to the reheated soup.
- If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
How To Reheat Leftovers
Stovetop Method:
- Pour the leftover Thai Style Coconut Chicken Soup into a saucepan.
- Heat over medium heat, stirring occasionally to ensure even heating.
- Once the soup reaches a gentle simmer, continue to heat for an additional 5 minutes.
- Check that the chicken is thoroughly heated before serving.
Microwave Method:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on high for 2 minutes, then stir the soup.
- Continue to heat in 1-minute intervals, stirring in between, until the soup is hot throughout.
Slow Cooker Method:
- Pour the leftover soup into the slow cooker.
- Set the slow cooker to the low setting.
- Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring to a simmer.
- Place the leftover soup in the top pot of the double boiler.
- Stir occasionally, heating until the soup is hot and the chicken is warmed through.
Oven Method:
- Preheat the oven to 350°F (175°C).
- Transfer the soup to an oven-safe dish and cover with aluminum foil.
- Heat in the oven for 20-30 minutes, stirring halfway through, until the soup is hot.
Sous Vide Method:
- Place the leftover soup in a vacuum-sealed bag or ziplock bag.
- Set the sous vide machine to 165°F (74°C).
- Submerge the bag in the water bath and heat for 30-45 minutes, ensuring the soup is evenly heated.
Essential Tools for Making This Soup
Large pot: Used to cook the soup and combine all ingredients.
Wooden spoon: Ideal for stirring the soup without scratching the pot.
Chef's knife: Essential for slicing the chicken breast, lemongrass, and red chili.
Cutting board: Provides a safe surface for chopping ingredients.
Measuring spoons: Necessary for accurately measuring the vegetable oil, fish sauce, and lime juice.
Measuring cups: Used to measure the chicken broth and coconut milk.
Ladle: Handy for serving the soup into bowls.
Strainer: Useful for removing the lemongrass, galangal, and kaffir lime leaves before serving.
Serving bowls: For presenting the finished soup.
Tongs: Helpful for handling the chicken pieces while cooking.
How to Save Time on Making This Soup
Prep ingredients in advance: Chop the chicken breast, lemongrass, and mushrooms ahead of time to streamline cooking.
Use pre-sliced chicken: Purchase pre-sliced chicken breast to save time on cutting.
Ready-made broth: Use store-bought chicken broth to skip the step of making it from scratch.
Canned coconut milk: Opt for canned coconut milk to avoid the hassle of preparing it yourself.
Pre-measured spices: Measure out the fish sauce, lime juice, and red chili before starting to cook.
Quick garnish: Have cilantro chopped and ready to garnish the soup immediately.

Thai Style Coconut Chicken Soup
Ingredients
Main Ingredients
- 1 tablespoon Vegetable oil
- 1 lb Chicken breast, thinly sliced
- 2 cups Chicken broth
- 1 can Coconut milk
- 1 Lemongrass stalk, chopped
- 3 slices Galangal
- 3 Kaffir lime leaves
- 1 Red chili, sliced
- 2 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 cup Mushrooms, sliced
- 2 tablespoon Cilantro, chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the chicken and cook until no longer pink.
- Add the chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the mushrooms and cook for another 5 minutes.
- Stir in the fish sauce, lime juice, and red chili. Simmer for another 5 minutes.
- Remove from heat and discard the lemongrass, galangal, and kaffir lime leaves. Serve hot, garnished with cilantro.
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