Thai Coconut Chicken Soup PDF Print E-mail
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Written by John Keife   
Friday, 20 September 2013 17:40

One of the best duplications of the Thai soup that we enjoy in authentic Thai restaurants.  You won't be disappointed


Submitted by:  John K.


  • 6 cups chicken stock
  • 3 medium pieces lime peel
  • 2 tsp Thai chili sauce
  • 2 cloves garlic-crushed
  • 1 tsp minced ginger
  • 1 tsp prepared lemongrass in tube; or 1 stalk fresh lemon grass-whole
  • 2 cups shredded, cooked chicken
  • 1 13-ounce can unsweetened coconut milk
  • 1 thinly sliced green, red, or orange bell pepper
  • 1 8-ounce can straw mushrooms, rinsed or 1 cup fresh shitake mushrooms, washed and chopped coarsely
  • 2 TBS Thai fish sauce
  • 1 1/2 tsp sugar
  • Juice of 4 limes
  • Kosher salt & freshly ground black pepper to taste
  • 3 coarsely chopped green onions
  • 1/4 cup chopped fresh cilantro leaves for garnish


  1. In a Dutch oven, bring the stock to a boil over medium high heat
  2. Add lime peel, chilli sauce, garlic, ginger, and lemongrass and lower the heat to a simmer for about 10 minutes covered
  3. Add chicken, coconut milk, mushrooms, bell pepper, fish sauce, sugar, and lime juice
  4. Simmer for approximately 10 minutes
  5. Add salt, and green onions
  6. Ladle soup into a soup tureen or individual serving bowls
  7. Garnish with cilantro
  8. Remove any whole pieces of fresh lemon grass, lime peel or ginger

NOTE:  Serves 8 as an appetizer or 4-6 as a main course


Last Updated on Wednesday, 21 May 2014 16:46