Print

Bangkok Coconut Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Heat coconut oil in a large pot over medium heat. Add sliced onion and cook for 3–4 minutes until softened.
  2. Stir in ginger and garlic and cook for 1 minute until fragrant.
  3. Add red curry paste and cook for another minute, stirring constantly.
  4. Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
  5. Add sliced chicken and mushrooms. Simmer for 10–12 minutes, or until the chicken is cooked through.
  6. Stir in fish sauce, brown sugar, lime juice, salt, and pepper. Taste and adjust seasoning if needed.
  7. 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

Find it online: https://yumfamilyrecipes.com/bangkok-coconut-soup/