Hands-on Time
25 Mins
Total Time
32 Mins
Serves 4 (serving size: about 1 1/3 cups)

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

How to Make It

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Ratings & Reviews

Yummy year round

August 21, 2017
Followed all the steps in order and was so pleased with how this turned out. Omitted lemongrass, substituted sea salt for fish sauce, brown sugar for white sugar, and fresh basil for cilantro. Also added a dash of curry. Served with fresh basil, lime juice and srirachi. It was delicious. Will definitely make this again.

Great use of leftover chicken

September 05, 2017
We love the flavors of Thai food & this did not disappoint. Used chicken broth, and decreased the ginger and sugar to suit our tastes. Doubled the mushrooms (used button mushrooms, but shiitake or straw mushrooms could be delightful). I used heaping teaspoons of samal oelek, and it had just the right amount of spicy heat for us. I also used very mild jalapenos out of our garden instead of red bell pepper.

Great Recipe

November 07, 2018
I made this tonight and my wife and I loved it. I make a lot of Thai food and soup and this was right up there as one of the best soups. There was one thing I did differently. I seared the chicken in a wok first, in order to get the Maillard Effect, and cooked it to about 75%, and then put it in the soup with the shrimp and had it simmer in it. The different textures and tastes were amazing. Thanks for the recipe!

Nutritional Value Help

February 02, 2019
Hello, I was wondering if it is possible to get the grams of sugar per sugar as well. Recipe looks delicious!Thanks!

neensbeans's Review

October 31, 2013
This was really good, with a few tweaks. I added some noodles to make it heartier, and added extra fish sauce and cilantro before serving to give it a little extra pop. I also reduced the light coconut milk by about 1/3 before adding the other ingredients, to concentrate the flavor and reduce the wateriness, and I added only about 2 cups of broth since a lot of reviewers thought it was too brothy.

Jaymie's Review

January 29, 2012
Was just ok - followed recipe precisely; was not very spicy and broth was watery. It was easy though, and relatively quick. Mushrooms were nice addition.

DaniLynnR's Review

February 17, 2012
I am literally eating this right now, and it is so good that I felt compelled to leave a review of it. I didn't have Sambal Olek (couldn't find it in 2 grocery stores), so I used red curry paste and one tsp. of ground red pepper instead. For the chicken, I boiled the chicken breasts in no salt added chicken broth with some black pepper and garlic. I will definitely make this again. Don't skip the toppings at the end, it really brought everything together.

SallyM2's Review

January 11, 2012
Made this last night and it is AMAZING!!!! The broth is to die for I all but licked my bowl clean. Even with the mushrooms it was wonderful.......AND I am NOT a mushroom fan at all. I did cut the red bell pepper into smaller pieces neither one of us are fond of huge chunks of bell pepper.

sandraflo's Review

January 26, 2012

sarahjones123's Review

September 30, 2013
Very good and flavorful~!