This Coconut Chicken Soup is everything you want in a bowl: creamy coconut milk, bright lime, warm ginger, and tender chicken that soaks up all those fragrant Thai-inspired flavors. I first tried something like this at a little Thai place downtown, and I've been chasing that same cozy, aromatic comfort ever since. The best part? It comes together in just 30 minutes with simple ingredients you can find at any grocery store.
If you're looking for more easy dinner recipes, you might also love this Delicious Marry Me Chicken Recipe or this Easy Chicken Cacciatore Recipe. or Best Bruschetta Pasta Recipe The smell alone will have everyone asking what's for dinner.
Why You'll Love This Coconut Chicken Soup
This lemongrass Coconut Chicken Soup checks all the boxes. It's light but satisfying, packed with protein, and full of bright, fresh flavors. The ginger and lemongrass give it that authentic Thai coconut soup vibe, while the coconut milk keeps everything smooth and comforting.
It's also incredibly versatile. Serve it on its own for a lighter meal, or ladle it over jasmine rice for something more filling. Either way, you're getting a healthy coconut chicken recipe that tastes way more complicated than it actually is.
Jump to:
- Why You'll Love This Coconut Chicken Soup
- Coconut Chicken Soup Ingredients
- How To Make Coconut Chicken Soup
- Smart Substitutions for Coconut Chicken Soup
- Equipment For Coconut Chicken Soup
- How to Store This Comforting Coconut Chicken Soup
- Serving Suggestions
- Expert Tips
- What Makes This Coconut Chicken Soup Special
- FAQ
- Related
- Pairing
- Coconut Chicken Soup
Coconut Chicken Soup Ingredients
Here's what you'll need to make this simple coconut chicken soup.
See Recipe Card Below This Post For Ingredient Quantities
Lemongrass: Adds a bright, citrusy fragrance that's the backbone of Thai coconut soup. Don't skip this one.
Fresh ginger: Brings warmth and a little zing to the broth. Slicing it into medallions makes it easy to fish out later.
Lime: Both the zest and juice brighten up the whole bowl. Make sure to wash it well before peeling.
Crushed red pepper: Gives just a hint of heat without overwhelming the other flavors.
Coconut milk: Creates the creamy, rich base of this coconut milk soup with chicken. Use full-fat for the best flavor.
Chicken broth: Balances the richness of the coconut and keeps the soup from feeling too heavy.
Boneless, skinless chicken breasts: Stays tender and soaks up all those aromatic flavors. Slicing it thin helps it cook quickly.
Fish sauce: This is the secret ingredient. One tablespoon adds depth and umami without tasting fishy.
Cilantro: Fresh, bright, and perfect for garnish. It adds a pop of color and flavor right before serving.
How To Make Coconut Chicken Soup
This creamy Coconut Chicken Soup comes together fast.
Prepare ingredients: Peel and slice the ginger into thin medallions. Remove any dry or tough outer layers from the lemongrass and cut it into 1-inch pieces. Wash the lime well and peel off the zest with a vegetable peeler, avoiding as much of the white pith as you can.
Simmer broth: In a pot, combine the ginger, lemongrass, lime peel, both cans of coconut milk, and chicken broth. Place over medium heat and stir gently to dissolve any coconut milk solids. Bring the mixture to a simmer, which should take about 5 minutes.
Cook chicken: While the soup is heating, thinly slice the chicken breasts. Once the broth reaches a simmer, add the sliced chicken and let it cook for about 10 minutes, or until the chicken is fully cooked and no longer pink.
Finish the soup: Turn off the heat. Squeeze in the juice from the lime and stir in the fish sauce. Taste and adjust if needed.
Serve: Ladle the hot soup into bowls and garnish with a few sprigs of fresh cilantro. For a heartier meal, serve it over hot jasmine rice.
Smart Substitutions for Coconut Chicken Soup
No lemongrass? You can use 1 to 2 teaspoons of lemongrass paste, or skip it and add extra lime zest for brightness.
Swap the chicken: Boneless thighs work beautifully here. They stay extra juicy and add a bit more richness. Shrimp is another great option if you want a lighter version.
Make it vegetarian: Use vegetable broth instead of chicken broth, and swap the chicken for firm tofu or mushrooms. Replace the fish sauce with soy sauce.
Adjust the heat: If you like it spicier, add more crushed red pepper or a sliced Thai chili. For a milder version, leave out the red pepper entirely.
Coconut milk alternatives: If you're watching calories, you can use light coconut milk, but the soup won't be quite as creamy.
Equipment For Coconut Chicken Soup
You don't need anything fancy for this ginger coconut chicken soup.
Knife and cutting board: For prepping the ginger, lemongrass, and chicken.
Vegetable peeler: Makes removing the lime zest easy and clean.
Pot: A medium to large pot works best. You want enough room to stir without splashing.
Ladle or spoon for stirring: Helps you combine everything and serve it up hot.
How to Store This Comforting Coconut Chicken Soup
Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will keep for 3 to 4 days in the fridge. The flavors actually get better as they sit.
Freezer: This soup freezes well for up to 3 months. Just know that the coconut milk might separate a little when you reheat it. A good stir usually brings it back together.
Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling it, as that can make the coconut milk break.
Serving Suggestions
This Coconut Chicken Soup is delicious on its own, but here are a few ways to make it even better.
Over jasmine rice: The fluffy rice soaks up the creamy broth and makes the soup more filling.
With crusty bread: Perfect for dipping and scooping up every last drop.
Add noodles: Toss in some cooked rice noodles or ramen for a heartier bowl.
Top it off: A squeeze of extra lime, fresh basil, sliced jalapeños, or a drizzle of chili oil all add extra flavor and texture.
Expert Tips
Slice the chicken thin. It cooks faster and stays tender. Thick pieces can get tough or take too long.
Don't skip the fish sauce. It sounds optional, but it's what gives this soup that deep, savory flavor. Even if you're not a fan of fish sauce on its own, trust me on this one.
Taste before serving. If the soup tastes a little flat, add a pinch of salt or another squeeze of lime. Small adjustments make a big difference.
Remove the aromatics if you want. The lemongrass and ginger add tons of flavor, but they're not meant to be eaten. You can fish them out before serving or just warn everyone to watch out for them.
Use full-fat coconut milk. Light coconut milk works in a pinch, but the full-fat version gives you that rich, creamy texture that makes this soup so satisfying.
What Makes This Coconut Chicken Soup Special
This isn't your average Coconut Chicken Soup. The lemongrass and ginger create this warm, citrusy base that feels like a hug in a bowl, while the coconut milk adds a creamy richness without being heavy. It's the kind of soup that works for a quick weeknight dinner but feels special enough to serve to guests.
I love how forgiving this Coconut Chicken Soup is. You don't need any fancy techniques or hard-to-find ingredients. Just slice, simmer, and serve.
FAQ
What are the ingredients in Coconut Chicken Soup?
This coconut chicken soup uses lemongrass, ginger, lime, coconut milk, chicken broth, chicken, fish sauce, and cilantro. It's a simple list with big flavor.
What is the most delicious Coconut Chicken Soup in the world?
That's tough to answer because it really depends on what you're craving. But Thai coconut soups like this one are definitely up there. The combination of creamy, tangy, and aromatic flavors makes them incredibly comforting and satisfying.
What is Thai Coconut Chicken Soup called?
The most famous Thai Coconut Chicken Soup is called Tom Kha Gai, which translates to "chicken galangal soup." This recipe is inspired by that style, using similar ingredients like lemongrass, ginger, and coconut milk.
What is the name of the soup with coconut milk?
Thai Coconut Chicken Soup goes by a few names depending on the region and ingredients. Tom Kha Gai is the chicken version, while Tom Kha is the general term for coconut milk-based soups. Some people also call it coconut chicken curry soup, depending on the spices used.
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Pairing
These are my favorite dishes to serve with Coconut Chicken Soup
Coconut Chicken Soup
Ingredients
- 1 stalk lemongrass fresh, peeled and cut into 1-inch sections
- 2 inches fresh ginger peeled and sliced into medallions
- 1 lime washed well and peel removed with a vegetable peeler
- ¼ teaspoon crushed red pepper optional, adjust for spice preference
- 2 cans 13.5 oz coconut milk (full-fat, for creamy texture)
- 3 cups chicken broth low-sodium preferred
- 2 boneless skinless chicken breasts (sliced thin)
- 1 tablespoon fish sauce adds authentic umami flavor
- 1 bunch cilantro fresh, for garnish
Instructions
- Peel and slice the ginger into medallions.
- Remove any dry or black layers of the lemongrass and cut it into 1-inch sections.
- Wash the lime well to remove any waxes or residues. Peel the lime, taking care to remove as little of the white pith as possible.
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Place the ginger, lemongrass, lime peel, coconut milk, and chicken broth in a large pot. Place the pot over medium heat and stir to combine the ingredients and dissolve the coconut milk solids. Bring the liquid to a simmer.
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Once the broth reaches a simmer, add the chicken slices. Allow it to return to a simmer and cook the chicken for about 10 minutes, or until fully cooked through.
- Turn off the heat. Add the lime juice and fish sauce.
- Serve the soup hot, garnished with fresh cilantro. If desired, serve over hot jasmine rice.
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