Thai Coconut Chicken Soup

This exotic soup offers a perfect balance of heat, comfort, and zest. With its delightful flavors, it's ideal for cozy meals with loved ones. And don't worry if there are leftovers—simply freeze them for a chilly day or when you need a comforting remedy for a cold. Discover the joy of this versatile soup!


  • 1 quart chicken stock
  • 3 or 4 chicken parts (skinned, on bone)
  • 1 can unsweetened coconut milk
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon ginger, freshly grated
  • 1 teaspoon garlic, freshly grated
  • juice of one lemon or lime plus zest
  • 1 cup fresh mushrooms, chopped
  • 1/2 cup carrot, grated
  • sea salt, to taste
  • ground pepper, to taste
  • 1/4 cup cilantro leaves (or basil or mint)
  • 1/4 cup sliced scallions or green onions


Place the chicken stock and chicken parts in a covered pot and bring to boil. Simmer for 60 to 90 minutes. Re-move the chicken parts, remove meat from bones, and return meat to pot (discard the bones). Add the coconut milk, chili flakes, ginger, garlic, lemon juice and zest, mushrooms, and carrots to the chicken stock. Return to boil and then simmer for 10-15 minutes. Add salt and pepper to taste and sprinkle with cilantro and onions. Serves 4-6.

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