Thai Coconut Chicken Soup

There’s nothing better than a cozy bowl of soup on a cold day. This fragrant Thai coconut chicken soup recipe flavored with ginger, garlic, lime and soy with mushrooms is the perfect light and healthy comfort food.

Ingredients

Full coconut chicken soup recipe with instructions can be found in the recipe card. 

• Shallot. Red onion or green onion/spring onion can be substituted.
• Garlic cloves. 
• Fresh ginger. 
• Chicken stock/chicken broth. 
• Coconut milk. I used regular coconut milk but lite coconut milk can also be used.
• Fish sauce. 
• Mushrooms. Other vegetables like red bell pepper, carrots, broccoli or Asian greens can also be added.
• Shredded chicken. I poached skinless chicken breasts and shredded them before adding to the soup but feel free to use leftover or rotisserie chicken.
• Soy sauce. Use Tamari or coconut aminos if you want to keep this recipe gluten free.
• Lime juice. 
• Salt. 
• Noodles. I used rice noodles but use any noodles you have on hand.
• Chilli, to serve. 
• Fresh Cilantro/coriander, to serve.

How to make coconut chicken soup

1. Start the soup base: In a large pot or Dutch oven set over medium-high heat, add a few tablespoons of vegetable oil and cook the shallot, garlic and ginger until fragrant. Pour in the chicken stock, coconut milk and a teaspoon or two fish sauce then bring to a simmer. Allow to cook for 5 minutes.
2. Cook the soup: Add the slices mushrooms, shredded chicken, soy sauce and lime juice. Bring to a simmer and allow to cook for 10 minutes. Season to taste.
3. Cook the noodles: Cook the noodles according to package instructions then drain.
4. Serve: Place noodles in large serving bowls. Ladle over the soup then garnish with fresh sliced chillies and cilantro/coriander.

Chicken soup recipes

1. Creamy Chicken Tortellini Soup
2. Rotisserie chicken mushroom soup
3. Coconut Curry Noodle Soup
4. Easy healthy chicken broccoli soup