thai chicken & coconut soup




Prep Time


Cook Time

An aromatic and flavour-rich soup with a creamy coconut broth.



For the thai chicken & coconut soup

  • 1 tablespoon coconut oil or olive oil
  • 1 tablespoon Thai red curry paste
  • 1⁄2 teaspoon chilli flakes
  • 5 cloves garlic — crushed
  • 500g skinless, boneless chicken thighs — cut into 1.5cm pieces
  • 1 litre chicken stock
  • 7cm piece fresh ginger — peeled and cut into 4 pieces
  • 3 stalks lemongrass — trimmed
  • 3 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 200g mushrooms — sliced
  • 1⁄2 red capsicum — chopped
  • 400ml can coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • Juice of 2 limes
  • Sriracha, salt and ground black pepper, to taste
  • Finely chopped chives or spring onion, to serve (optional)


For the thai chicken & coconut soup

  • Heat the coconut oil or olive oil in a large saucepan over a medium heat.
  • Add the curry paste, chilli flakes and garlic. Sauté for 30 seconds.
  • Add the chicken and sauté until opaque but not cooked through.
  • Add the stock, ginger, lemongrass, bay leaves, basil, salt and pepper and bring to the boil.
  • Reduce the heat, cover and simmer gently for 10 minutes.
  • Stir in the mushrooms, capsicum, coconut milk, fish sauce, sugar and lime juice. Simmer for 5 minutes.
  • When ready to serve, ladle out and discard the ginger, lemongrass and bay leaves.
  • Taste the soup and add additional sriracha, salt and pepper to taste.
  • Serve garnished with chives or spring onion, if desired.