Why You’ll Love Bangkok Coconut Soup Recipe
This soup is bursting with layered flavors that taste like they came straight from a restaurant kitchen, yet it’s simple enough to prepare at home.
The creamy coconut milk balances beautifully with the fresh citrus notes of lime and lemongrass.
It’s hearty enough to serve as a complete meal but light enough to enjoy as a starter.
The ingredients are flexible, allowing you to adjust spice levels and proteins to suit your taste.
It comes together in under an hour, making it perfect for busy days when you still want something nourishing and flavorful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
2 inches fresh lemongrass, bruised
2 inches galangal, sliced
2 kaffir lime leaves
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 cups chicken broth
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon palm sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Fresh cilantro leaves for garnish
Directions
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Heat the vegetable oil in a large pot over medium heat.
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Add the diced onion and sauté until softened and translucent, about 5 minutes.
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Stir in the minced garlic and cook for another minute until fragrant.
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Add the lemongrass, galangal, and kaffir lime leaves. Cook for 1–2 minutes to release their aromas.
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Add the chicken pieces and cook until lightly browned and nearly cooked through.
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Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 10–15 minutes to allow the flavors to meld.
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Stir in the coconut milk, fish sauce, lime juice, palm sugar, cumin, coriander, turmeric, and cayenne pepper. Simmer for an additional 2–3 minutes.
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Season with salt and pepper to taste.
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Remove the lemongrass stalks and lime leaves if desired.
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Serve hot, garnished with fresh cilantro.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
For a seafood version, substitute shrimp for the chicken and reduce the cooking time slightly.
To make it vegetarian, replace the chicken with firm tofu and use vegetable broth instead of chicken broth.
Add sliced mushrooms for extra texture and earthiness.
If you prefer a spicier soup, increase the cayenne or add sliced fresh chili peppers.
For a lighter version, use light coconut milk, though the broth will be slightly less creamy.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling vigorously, as this can affect the texture of the coconut milk.
FAQs
What is Bangkok Coconut Soup?
It is a Thai-inspired coconut milk soup typically made with chicken, aromatic herbs like lemongrass and galangal, and a balance of salty, sour, sweet, and spicy flavors.
Is this soup very spicy?
The spice level is mild to moderate. You can easily adjust the heat by increasing or decreasing the cayenne pepper.
Can I use ginger instead of galangal?
Yes, fresh ginger can be used as a substitute, though the flavor will be slightly different and less citrusy.
What does lemongrass add to the soup?
Lemongrass provides a fresh, lemony aroma and bright flavor that defines the character of the broth.
Can I make this soup dairy-free?
Yes, the recipe is naturally dairy-free since it uses coconut milk instead of cream.
What can I serve with this soup?
It pairs well with steamed jasmine rice, rice noodles, or a light cucumber salad.
Can I prepare this soup ahead of time?
Yes, it actually tastes even better the next day as the flavors continue to develop.
How do I prevent the coconut milk from curdling?
Keep the heat gentle once the coconut milk is added and avoid rapid boiling.
Can I add vegetables?
Absolutely. Bell peppers, spinach, snap peas, or mushrooms are all excellent additions.
How do I balance the flavors if it tastes too sour or salty?
Add a small amount of palm sugar to balance sourness, or a squeeze of lime to brighten overly salty flavors.
Conclusion
Bangkok Coconut Soup is a beautifully balanced dish that combines creamy coconut milk with fragrant herbs and tender chicken for a deeply satisfying meal. Its comforting warmth and vibrant flavors make it a standout recipe you’ll return to again and again. Whether served as a main course or part of a larger spread, this soup brings bold, restaurant-quality flavor straight to your kitchen.
Bangkok Coconut Soup
A fragrant and creamy Thai coconut soup made with tender chicken, mushrooms, and aromatic herbs in a rich coconut broth. This comforting soup balances savory, tangy, and mildly spicy flavors in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 green onion, sliced
Instructions
- Heat coconut oil in a large pot over medium heat. Add sliced onion and cook for 3–4 minutes until softened.
- Stir in ginger and garlic and cook for 1 minute until fragrant.
- Add red curry paste and cook for another minute, stirring constantly.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add sliced chicken and mushrooms. Simmer for 10–12 minutes, or until the chicken is cooked through.
- Stir in fish sauce, brown sugar, lime juice, salt, and pepper. Taste and adjust seasoning if needed.
- Remove from heat and garnish with fresh cilantro and sliced green onion before serving.
Notes
- For extra heat, add sliced fresh chili or a pinch of crushed red pepper flakes.
- Shrimp can be substituted for chicken; adjust cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed jasmine rice for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
