Thai Coconut Chicken Soup Recipe

Thai Coconut Chicken Soup

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.

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

Thai 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

Thai Coconut Chicken Soup Recipe

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 persons
Calories 517.77 kcal


  • 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


  • 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.

3 thoughts on “Thai Coconut Chicken Soup Recipe”

  1. Pingback: Stuff I Like or “High Fives” | Bonnie B. Photography

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