Thai Chicken Coconut Soup

Thai Chicken Coconut Soup

4.2 of 5 (165)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 141.5
  • Total Fat: 3.6 g
  • Cholesterol: 52.6 mg
  • Sodium: 279.9 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.7 g

View full nutritional breakdown of Thai Chicken Coconut Soup calories by ingredient
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This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium! This sweet and spicy soup is a staple of Thai takeout. Chef Meg recreated it for a fraction of the cost and sodium!
Number of Servings: 4


    12 oz. chicken breast, boneless, skinless, fat removed
    1 c coconut milk
    1 1/2 c chicken stock or broth, low sodium
    5 slices ginger, fresh, peeled
    1 c white mushrooms, quartered
    1 t Thai chili paste
    4 green onions, sliced, (green part reserved for garnish)
    1 lemon
    1 T basil, shredded
    pinch white pepper


Place the chicken breasts in a small saucepan. Cover completely with cold water and place over moderate heat. Bring water to 180 degrees, just before the water starts to bubble. Poach chicken for 15 minutes or until cooked to 165 degrees.

While chicken is poaching, place coconut milk, stock, ginger, mushrooms, and white part of green onion into a saucepan over moderate heat. Bring to a simmer. Add chili paste and simmer for 10 minutes. Once chicken is cooked and cooled slightly, cut into 1 inch cubes. Add to soup.

Finish soup with basil, pepper, and lemon juice to taste. Garnish with chopped green onion.

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Member Ratings For This Recipe

  • Very Good
    39 of 39 people found this review helpful
    Made it with light coconut milk and stirred in some cooked brown rice. Pretty good, but definitely needs more veg. Noted for next time! - 9/29/09

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  • 35 of 36 people found this review helpful
    Great recipe, it really captures the flavor I love in the soup from the Thai restaurant.
    Using Lite coconut milk can bring down the calorie count even further without sacraficing texture or flavor. It can be found in most local markets on the ethnic foods aisle.
    - 9/27/09

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  • Incredible!
    23 of 24 people found this review helpful
    Excellent - I thought it tasted just like what I get in restaurants. I used lite coconut milk and it worked fine. Also put in extra mushrooms because I love mushrooms. - 10/21/09

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  • 21 of 26 people found this review helpful
    Mmmmm - I make something similar with prawns but will definitely try this with chicken. I always add lemongrass to the coconut milk broth - 10/4/09

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  • Incredible!
    20 of 20 people found this review helpful
    i made it with lite coconut milk because I had that on hand. Not as much coconut taste as some I've had in some restaurants but my husband raved over it! I did add 1/4 tsp of lite salt because all the other ingredients were low sodium and it needed that little bit of punch. Great! - 1/10/10

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