Thai Coconut Chicken Soup Recipe

I realize we are getting out of soup-eating weather but I guarantee, you won’t regret making this Thai Coconut Chicken Soup Recipe!

I’ve been making this soup for over 15 years and started making it when I first read Eat Fat Lose Fat.  A few changes to the original recipe and it suits us just right now. One change I made to the Thai Coconut Chicken Soup recipe is to omit the chili flakes from the soup pot since I have younger children eating it.

Also, instead of chili flakes, we use this Chili Garlic Sauce.

Also, let me say that this fish sauce is a must.  Take my word for it, do NOT skip the fish sauce.

The fish sauce was in the original recipe but up until this past winter, I always used 1 tsp of salt instead.  Oh, this makes difference!  Find fish sauce if you can!

Lastly, we serve this soup with a bit of steamed rice to fill the bellies and I double this recipe for our family of 6.

Thai Coconut Chicken Soup Recipe

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 persons

Calories 517.77 kcal

Ingredients

  

• 1/2 medium onion chopped fine
• 2 cloves garlic minced
• 1 tablespoon coconut oil
• 2 cup chopped uncooked chicken breasts
• 1 can whole coconut milk (not light)
• 3 cup chicken broth
• 1 teaspoon freshly grated ginger
• 1 tablespoon Thai fish sauce
• 1 teaspoon sugar (we love coconut sugar)
• Juice of 1 lime
• 1 tablespoon fresh basil leaves (fresh is best)
• garlic pepper sauce or red chili flakes

Instructions

 

• Sauté onion and garlic in coconut oil in a medium pot over medium-high heat until translucent
• Add uncooked chicken, chicken stock, coconut milk, and all seasonings except garlic pepper sauce and basil.  
• Simmer about 15 minutes, reduce heat if it starts to boil.
• Top each bowl of soup with basil  and garlic pepper sauce.