This Coconut Thai Chicken Soup is so satisfying and spicy. We even enjoy it during the summer when fresh basil is in abundance. Definitely do NOT skip on the chili garlic sauce or fish sauce.
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).