This Coconut Thai Chicken Soup is so satisfying and spicy. We even enjoy it during the summer when fresh basil is in abundance.
I’ve been making this soup for over 15 years and started making it when I first read Eat Fat Lose Fat. The title of that book may make you pause for a moment. I don’t want to take a deep dive into fat in our diet but I remember all those years ago, reading about how important fat is (especially for women). At the time, I was shocked because most eating plans had you limit fat. There are so many resources if you want to dig more into fat and learn about the topic. One source that I’ve enjoyed over the years, is Livestrong and they discuss fat here.
Coconut Thai Chicken Soup Details
I’ve made a few changes to the original recipe. The one I’m sharing with you is perfect. You may be surprised at my simple ingredient list for this recipe. Don’t be strayed away by the simplicity, it is delicious!
However, there are two specific ingredients I very highly recommend you do not stray from, chili garlic sauce…
and fish sauce…
We prefer to add the chili garlic sauce to individual bowls of soup. That way, those that do not like spicy food can leave it out. It is still delicious without the chili garlic sauce.
However, definitely don’t skip the fish sauce. You’ll miss out on so much flavor if you do!
For the chicken breast, I have also used pre-cooked rotisserie chicken. When I go this route, the chicken does have a different flavor, but still delicious.
Our preferred way to eat this soup is to spoon steamed rice into the bottom of a bowl, ladle your coconut Thai chicken soup on top, and add a teaspoonful of chili garlic sauce, and some fresh-cut basil.
Coconut Thai Chicken Soup
- ½ medium onion chopped fine
- 2 cloves garlic minced
- 1 tbsp. coconut oil
- 2 cup chopped uncooked chicken breasts or cooked rotisserie chicken
- 1 can whole coconut milk (not light)
- 3 cup chicken broth
- 1 tsp. freshly grated ginger
- 1 tbsp. Thai fish sauce
- 1 tsp. sugar (we love coconut sugar)
- Juice of 1 lime
- 2 c. steamed rice
- 1 tbsp. fresh basil leaves
- chili garlic sauce or red chili flakes
- Sauté the onion and garlic in coconut oil in a medium pot over medium-high heat until the onions are translucent.
- Add uncooked chicken, chicken stock, coconut milk, and all seasonings except garlic pepper sauce and basil to the cooked onions. You may also add rotisserie chicken at this point if using that instead of uncooked chicken breasts.
- Simmer for about 15 minutes and reduce heat if the soup starts to boil.
- Place a spoonful of steamed rice into each individual serving bowl.
- Ladle soup into bowls and top with cut basil and garlic chili sauce, (optional).