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coconut chicken soup
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coconut chicken soup

The perfect blend of Thai flavors, coconut chicken soup is creamy, exotic & loaded with flavor. It's also very easy & quick to make. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Servings: 6
Author: Lovoni


  • 1 quart (1 liter) chicken broth
  • 2 14 oz (400 ml) cans coconut milk
  • 2 or 3 tablespoons red or green curry paste
  • 3 inch (7.5cm) piece of galangal peeled & sliced
  • 2 lemongrass stalks, white & tender green parts only, halved
  • 6 kaffir lime leaves, bruised (crumple in your hand to bruise)
  • 3 tablespoons fish sauce
  • 3 tablespoons grated palm sugar (or packed brown sugar)
  • 1 1lb (500g) skinless, boneless chicken thighs, chopped
  • 8 oz (250g) small mushrooms, quartered
  • 1/4 cup lime juice
  • 1/3 cup cilantro leaves


  • Combine the broth, coconut milk, curry paste, galangal, lemongrass, lime leaves, fish sauce & palm sugar in a pot or Dutch oven over medium-high heat. Bring to a boil then reduce heat to medium-low. Simmer, uncovered, for 10 minutes to infuse flavors. 
  • Add the chicken. Simmer, partially covered, for 10 minutes, stirring occasionally, or until the chicken is cooked. 
  • Add the remaining ingredients & cook for about 5 minutes or until mushrooms are softened. Remove lemongrass stalks, lime leaves & galangal before serving.