This Thai Coconut Chicken Soup is a creamy, aromatic bowl of comfort with layers of spicy, sour, salty, and sweet flavor. It’s surprisingly simple to make at home and comes together in under 20 minutes of simmering. You’ll love how the rich coconut milk, zesty lime, and gentle chili heat create a meal that turns any day into a special occasion.

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Why You’ll Love This Thai Coconut Chicken Soup

• Flavor explosion: Creamy coconut, zingy lime, gentle chili heat, and earthy aromatics create perfect harmony.
• Fast & easy: Simmers in under 20 minutes for a weeknight dinner that feels extraordinary.
• Highly versatile: Easily adjust spice, swap proteins, or add your favorite veggies.
• Comforting & refreshing: Rich, creamy broth is soothing, while citrus and herbs keep it light.

Ingredients & Tools

• 1 tbsp coconut oil or neutral oil
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3–4 thin slices galangal (or ginger if unavailable)
• 2–4 Thai bird’s eye chilies, lightly smashed (adjust to taste)
• 4 kaffir lime leaves, torn
• 1 small shallot, thinly sliced
• 400 ml coconut milk (full-fat for best texture)
• 500 ml chicken stock
• 400 g chicken breast or thigh, thinly sliced
• 200 g mushrooms (straw or shiitake work well), sliced
• 2 tbsp fish sauce
• 1–2 tbsp palm sugar or brown sugar
• 2–3 tbsp lime juice (freshly squeezed)
• Handful fresh cilantro, chopped
• 2 spring onions, sliced

Tools: A medium-sized soup pot, a sharp knife, a cutting board, and a ladle.

Notes: Don’t worry if you can’t find every single ingredient—the soup will still be delicious. But fresh lemongrass and kaffir lime leaves make a noticeable difference.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Can’t find galangal? Fresh ginger is a perfectly acceptable substitute. The flavor profile is slightly different—ginger is sharper and less piney—but it will still give you a wonderful aromatic base.
• What if my chilies are too spicy? You can control the heat by removing the seeds from the chilies before adding them, or simply using fewer. Remember, you can always add more heat later, but it’s tough to take it away.
• Don’t skip bruising the lemongrass. Giving the lemongrass stalks a good whack with the back of your knife helps release their incredible citrusy oils into the broth. It’s a small step with a big impact.
• Use full-fat coconut milk. The richness is key for that luxurious, velvety texture. Light coconut milk can make the soup taste a bit thin and watery.
• Taste as you go! The balance of salty (fish sauce), sour (lime), and sweet (sugar) is personal. Adjust these elements at the end until it sings for you.

How to Make Thai Coconut Chicken Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 3 days.
• Freezer: Freeze without fresh herbs for up to 2 months; thaw overnight in fridge.
• Reviving: Reheat gently on the stovetop; do not boil. Stir in fresh lime juice and herbs before serving.

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — A simple bowl of fluffy jasmine rice is perfect for soaking up the flavorful broth. It turns the soup into a more substantial meal without competing with its delicate flavors.
• Fresh Summer Rolls — The cool, crisp texture of rice paper rolls filled with shrimp, herbs, and vermicelli provides a lovely contrast to the warm, creamy soup.
• Thai Green Papaya Salad — The sharp, spicy, and sour notes of Som Tum cut through the richness of the coconut milk beautifully, creating a wonderfully balanced meal.

Drinks

• Thai Iced Tea — The sweet, creamy, and slightly spiced tea is a classic pairing that complements the soup’s heat and citrus notes.
• Cold Lager Beer — A crisp, light lager helps cleanse the palate between spoonfuls and cools down the spice from the chilies.
• Lemongrass and Ginger Cooler — A non-alcoholic sparkler infused with lemongrass and ginger echoes the soup’s aromatics in a refreshing way.

Something Sweet

• Mango with Sticky Rice — You can’t go wrong with this iconic Thai dessert. The sweet, ripe mango and creamy coconut sticky rice are the perfect finale.
• Coconut Ice Cream — A scoop of rich, creamy coconut ice cream continues the coconut theme but in a cool, sweet form that soothes the palate.
• Pandan Custard — The subtle, vanilla-like flavor of pandan makes for a delicate and not-too-sweet ending that feels authentically Southeast Asian.

Top Mistakes to Avoid

• Mistake: Boiling the soup after adding the coconut milk. A vigorous boil can cause the coconut milk to separate, making the soup look oily and grainy. Keep it at a gentle simmer once the milk is in.
• Mistake: Using light coconut milk. It lacks the necessary fat content to create a luxuriously creamy broth. Your soup will taste thin and less satisfying. Full-fat is the way to go.
• Mistake: Adding the lime juice while the soup is still boiling. High heat can make the lime juice taste bitter. Always add acidic ingredients like lime juice off the heat, right before serving.
• Mistake: Overcooking the chicken. Since the chicken is thinly sliced, it cooks very quickly. Letting it simmer for too long will make it tough and rubbery. Just 5-7 minutes is usually perfect.

Expert Tips

• Tip: Make a double batch of the aromatic base (lemongrass, galangal, etc.) and freeze it. Next time you crave this soup, you can skip the prep and get straight to the simmering.
• Tip: For an extra layer of flavor, toast your coconut flakes and sprinkle them on top as a garnish. They add a wonderful nutty crunch that plays beautifully with the soft textures in the soup.
• Tip: If you want a clearer broth, you can strain out the lemongrass, galangal, and lime leaves before adding the chicken and mushrooms. I often leave them in for a more rustic presentation, but straining gives a more refined result.
• Tip: For a richer, more restaurant-style broth, you can swap half of the chicken stock for more coconut milk. It becomes incredibly decadent and creamy—perfect for a special occasion.
• Tip: Don’t have fresh kaffir lime leaves? A teaspoon of finely grated lime zest can work in a pinch. The flavor isn’t identical, but it will provide that essential citrusy top note.

FAQs

Can I make this soup vegetarian or vegan?
Absolutely! It’s a very adaptable recipe. For a vegetarian version, simply replace the chicken stock with a good vegetable stock and use tofu or a mix of hearty vegetables like broccoli and bell peppers instead of chicken. For vegan, also swap the fish sauce for a vegan alternative, like soy sauce or tamari, and be sure to check that your sugar is vegan-friendly. The soup will still be wonderfully flavorful and satisfying.

How long does leftover soup keep in the fridge?
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. The flavors often meld and become even more delicious the next day. Reheat it gently on the stovetop over low heat, being careful not to let it boil, to preserve the texture of the coconut milk and chicken.

My soup is too spicy! How can I fix it?
Don’t panic! The easiest way to tame the heat is to add a bit more coconut milk or chicken stock to dilute the spiciness. A touch more palm sugar can also help balance out the heat. If it’s still too much, serving it with a generous dollop of plain yogurt or a side of steamed rice can help cool your palate.

Can I use shrimp instead of chicken?
Yes, shrimp is a fantastic alternative. Add raw, peeled shrimp during the last 3-4 minutes of cooking, just until they turn pink and opaque. Be very careful not to overcook them, as shrimp can become rubbery very quickly. They cook much faster than chicken.

Is there a substitute for fish sauce?
If you don’t have fish sauce or prefer not to use it, you can use light soy sauce or tamari. The flavor profile will be different—less funky and more straightforwardly salty—but it will still provide the necessary savory depth. You could also use a teaspoon of miso paste dissolved in a little warm water for a different kind of umami kick.