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Thai Coconut and Chicken Soup Recipes for Winter

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

thai-coconut-and-chicken-soup-recipes

Classic Chicken With Coconut Noodles Soup Recipe

Ingredients:

Gluten free

Meat
1 1/2 lb: Chicken breast, boneless skinless cooked and shredded

Produce
2: Carrots
1/3 cup: Cilantro, fresh
2: Garlic cloves
1 tbsp: Ginger, fresh
1 cup: Red onion
1/2 cup: Snow peas

Canned goods
6 cups: Chicken broth
14 oz: Coconut milk
3 tbsp: Red curry paste

Condiments
2 tbsp: Lime juice, fresh

Pasta & grains
8 oz: Brown rice noodles

Baking & spices
1: Red pepper

Oils & vinegars
1 tbsp: Coconut oil

Instructions:

  • Heat a large dutch oven or soup pot to medium high heat.
  • Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
  • Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
  • Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken. In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 3 to 4 minutes. Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.
  • Add noodles, carrots, red pepper and snow peas to the chicken broth pot. Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
  • Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes. Serve immediately.
thai-coconut-and-chicken-soup-recipes

Easy Thai Coconut Chicken Soup With Peanut Recipe

Ingredients:

Meat
2 lb: Chicken breast

Produce
1/2 cup: Cilantro, fresh
2 tsp: Cilantro flakes, dried
5 cloves: Garlic
1: Lime, Zest of
1/2 cup: Peanuts, raw
2: Shallots

Canned goods
6 cups: Chicken broth
2 14oz cans: Coconut milk

Condiments
1/4 cup: Lime juice
1/3 cup: Peanut butter
2 tbsp: Soy sauce/liquid aminos

Baking & spices
1: Black pepper
3 tbsp: Chili paste
1: Red pepper
1: Salt

Oils & vinegars
1 tbsp: Coconut oil

Nuts & seeds
1 tsp: Cumin

Other
1/3 cup: soy sauce

Scroll to Continue

Instructions:

  • In a large pot, heat the coconut oil over medium heat and saute the garlic, shallots, and red pepper until soft.
  • Add the chicken, cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and, pepper. Combine over the heat for about 4-5 minutes, stirring constantly.
  • Add the chicken broth, coconut milk, and 2 tbsp of soy sauce and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Top with cilantro, peanuts and birds eye pepper.

Simple Thai Coconut and Chicken Soup Recipe

Ingredients:

Gluten free • Paleo

Meat
2 cups: Chicken, cooked

Produce
1 handful: Cilantro, fresh
1 1 1/2 inch piece: Ginger, fresh
2: Hot peppers, small
1 stalk: Lemongrass
1: Lime, juice of
1: Red bell pepper
1/2: Yellow onion

Canned goods
4 cups: Chicken stock
1 can: Coconut milk, full fat
1 tbsp: Red curry paste

Condiments
2 tbsp: Fish sauce

Baking & spices
1 tbsp: Chili paste
1: Salt

Instructions:

  • Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes.
  • Add the coconut milk, pastes, fish sauce, and chicken. Let it simmer for another 5 minutes so the flavors can meld.
  • Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.
thai-coconut-and-chicken-soup-recipes

Thai Curry Style With Coconut And Chicken Recipe

Ingredients:

Produce
1/2 cup: Basil, fresh leaves
1/2 cup: Cilantro, fresh leaves
3: Garlic cloves
2 tbsp: Ginger, fresh
1: Onion
1: Red bell pepper
1: Thai chile

Canned goods
4 cups: Chicken stock, reduced sodium
1 14 oz can: Coconut milk, full fat
4 oz: Thai red curry paste

Condiments
3 tbsp: Fish sauce
2 tbsp: Lime juice

Pasta & grains
3 oz: Rice noodles

Oils & vinegars
1 tbsp: Coconut oil

Other
7 oz: roasted carved chicken breast shredded

Instructions:

  • Heat coconut oil over medium-high heat in a stockpot or other large pot.
  • Add onion and cook for 4-5 minutes, or until translucent. Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute. Stir in coconut milk, and bring to a boil. Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat.
  • Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
  • In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
  • To serve, add ¼ cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.

Easy Thai Coconut Chicken Recipe

Ingredients:

Meat
2: Chicken thighs or breasts

Produce
1/2 tbsp: Garlic
1 bunch: Kale
1: Lime
1: Yellow onion

Canned goods
1 13 oz can: Coconut milk

Pasta & grains
1 cups: Zucchini noodles

Baking & spices
1 tsp: Curry powder, yellow
1/2 tsp: Tumeric, powder

Oils & vinegars
1 tbsp: Butter or oil

Other
null: For garnish: lime, cilantro, thinly sliced red onions, green onions, basil

Instructions:

  • Dice yellow onion, cut chicken into cube bite-sized pieces and de-stem and roughly chop kale.
  • In a soup pot over medium heat, add 1 tbsp butter or oil and add in yellow onion. Cook for five minutes, stirring frequently so as not to burn, then add in minced garlic. Cook for another 2 minutes then add in turmeric powder and yellow curry powder so it can get toasted and aromatic.
  • Add in chicken cubes and cook until nicely brown on all sides, about 5-7 minutes. Once chicken has been browned, add in coconut milk and juice and zest of lime. Stir together. The broth should turn a rich beautiful yellow.
  • Serve with cilantro and lime.
thai-coconut-and-chicken-soup-recipes

Thai Coconut Chicken And Shrimp Soup Recipe

Ingredients:

Paleo

Meat
4 cups: Chicken bone broth and chicken breast

Seafood
1 lb: Shrimp, medium

Produce
2 tbsp: Cilantro, fresh
2 cloves: Garlic
1 tsp: Ginger
1 stalk: Lemongrass
1: Lime
1/2 cup: Onion
1: Red bell pepper
2: Zucchini, small

Canned goods
2 13 oz cans: Coconut milk, unsweetened
2 tbsp: Red curry paste

Baking & spices
1/2 tsp: Black pepper
1: Salt

Oils & vinegars
2 tbsp: Coconut oil

Instructions:

  • In a large soup pot or dutch oven, melt the coconut oil over a medium-high heat. Add the shrimp, stirring occasionally for 2-3 minutes until pink. Add the chicken and cook till light brown. Salt to taste then remove to a bowl.
  • To the pot, add the onion, bell pepper, garlic, and zucchini. Stir occasionally until tender (4-5 minutes). Add in the ginger and lemongrass and cook another minute.
  • Whisk in the curry paste and then the coconut milk, stock, and pepper. Bring it all to a boil then reduce heat and simmer until the soup thickens slightly (about 10 minutes).
  • Stir in the shrimp, chicken, lime juice, and cilantro and season with salt and pepper to taste. Serve in bowls and garnish with fresh lime wedges and cilantro.

Thai Chicken And Shrimp Soup Recipe

Ingredients:

Meat
1: (8 oz) boneless, skinless chicken thigh, boneless skinless

Seafood
8: Shrimp, large

Produce
6 oz: Button mushrooms
2 tbsp: Cilantro, fresh leaves
1 1/2 tsp: Garlic powder
2 tbsp: Ginger, fresh
2: Scallions

Canned goods
1 qt: Chicken broth
1 (13.5 oz) can: Coconut cream
2 tbsp: Thai red curry paste

Condiments
1 tbsp: Fish sauce
1 tbsp: Lime juice, fresh
1 tbsp: Tamari

Baking & spices
1: Red pepper, small

Oils & vinegars
2 tbsp: Coconut oil

Other
null: 1 Tbsp soy sauce

Instructions:

  • In a medium pot, heat the coconut oil over medium heat. Add the white part of scallions and the red pepper, ginger, garlic powder, and red curry paste and cook, stirring frequently until scallions and red pepper are softened, 5 minutes.
  • Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook uncovered for 20 minutes.
  • Add the coconut cream, chicken, shrimp, and mushrooms. Simmer until chicken pieces and shrimp are just cooked through, 8 to 10 minutes.
  • Add the tamari, soy sauce, fish sauce, and lime juice. Cook for 3 minutes more. Taste, then adjust the flavor if desired with additional tamari, fish sauce, or lime juice.
  • Ladle the soup into serving bowls, garnish with scallion greens and cilantro leaves, and serve.

Thai Coconut Chicken With Lime Soup Recipe

Ingredients:

Gluten free • Paleo

Meat
1 1/2 lbs: Chicken thighs, boneless skinless

Produce
1: Avocado, small
3: Carrots
3: Celery stalks
3: Garlic cloves, fresh
1: Jalapenos
1: Jalapenos, fresh
1: Lime, fresh slices
1: Lime juiced, fresh
1 handful: Parsley or cilantro, fresh
1: Red or yellow onion, small
1 (14.5oz) jar: Tomatoes, fire roasted

Canned goods
2 1/2 cups: Chicken broth, homemade or low sodium
1 can: Coconut milk, unsweetened

Baking & spices
1: Sea salt and fresh ground black pepper

Oils & vinegars
1 tbsp: Olive oil

Instructions:

  • Heat oil in a large stockpot over medium-high heat. Add in onions, garlic, carrots, celery, and sauté for about 5 minutes. Stir in tomatoes, broth, jalapeño, lime juice, and chicken.
  • Bring to a boil, then lower the heat to low, cover, and simmer until chicken is cooked through about 20 minutes. Remove your pot from the heat, take the cooked chicken out of the pot, then set the chicken onto a cutting board.
  • Add coconut milk into your soup pot.
  • Blend the soup until creamy with an immersion blender, or carefully work in small batches using a conventional blender.
  • Shred your chicken breast and return it to the soup pot, then stir well to combine everything. Season with sea salt and pepper to taste if desired. Serve with lime and cilantro.
thai-coconut-and-chicken-soup-recipes

Thai Coconut Chicken Soup Recipe (slow cooker style)

Ingredients:

Gluten free

Meat
6: Chicken thighs, boneless skinless

Produce
4: Carrots
2 tbsp: Ginger, fresh
2: Onions
4 cups: Squash

Canned goods
2 400 mL cans: 27 oz coconut milk
4 cups: Chicken stock
3 tbsp: Thai red curry paste

Condiments
3 tbsp: Fish sauce
1 tbsp: Lime juice

Pasta & grains
2/3 cup: Basmati wild rice blend, brown

Baking & spices
3 tbsp: Brown sugar

Instructions:

  • Combine all ingredients except the coconut milk in a 6 quart slow cooker. Cook on low for 6 hours or high for 4 hours.
  • Stir in the coconut milk and lime juice and cook for 10 or so minutes until completely combined. Shred chicken with two forks. Serve with lime wedges and cilantro.

Classic Thai Coconut Chicken Soup Recipe

Ingredients:

Gluten free • Paleo

Meat
2: Chicken breasts, medium

Produce
1: Cilantro, fresh
1 3 1/4-inch slices: Galangal or ginger
2 cloves: Garlic
2: Green onions, thin
1/2: Jalapeno pepper, red
1: Lemongrass
8 oz: Mushroom caps, white
1/2: Onion

Canned goods
4 cups: Chicken broth
4 cups: Coconut cream or coconut milk, canned
2 tsp: Thai curry paste, red

Condiments
1 1/2 tbsp: Fish sauce
2 tbsp: Lime juice, fresh

Baking & spices
1 tbsp: Coconut sugar

Oils & vinegars
1 tbsp: Coconut oil

Instructions:

  • In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
  • Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut sugar, and lime juice, plus more of each to taste.
  • Cook 2 minutes, then ladle into serving bowls and top with sliced green onions.

Spicy Thai Coconut Chicken Soup Recipe

Ingredients:

  • 10 Garlic cloves – crushed
  • 5 – 16 fresh Red Chilies, roughly chopped
  • 1/2 Red Onion – thinly sliced
  • 1 medium Tomato – cut into cubes
  • 2.5-inch piece of Ginger – peeled and thinly sliced
  • 2.5-inch piece of Galangal – peeled and thinly sliced
  • 4 Lemongrass stalks – thinly sliced
  • 8–10 Makrut Lime Leaves
  • 5–6 leafy sprigs Coriander (Cilantro) – roughly chopped
  • 150 grams / 5.3 ounces Mushrooms
  • 454 grams / 1 pound Chicken Thighs (or breasts), boneless, skinless
  • 5 TBLS freshly squeezed Lime Juice
  • 1 TBLS Canola Oil (or any desired neutral flavored cooking oil)
  • 1 TBLS Chili Oil
  • 1 tbsp fish sauce
  • 1 cup coconut milk

Instructions:

  • Prepare the fresh ingredients: crush the garlic with the flat side of your knife and roughly chop the fresh red chilies. Transfer to a mortar and pestle and pound into a coarse paste. Prepare the red onion, tomato, ginger, galangal, lemongrass, coriander, makrut lime leaves, and mushrooms. Clean and pat-dry the chicken thighs. Thinly slice into bite-sized pieces and set aside. Squeeze the limes in a lemon squeezer and reserve the juice in a small bowl.
  • Heat 1 tablespoon of canola oil and 1 tablespoon of chili oil in a large stockpot or oven over medium-high heat. Once hot, add the red onion and sauté for 1-2 minutes or until slightly softened. Add the smashed garlic chili paste.
  • Pour in half of the coconut milk, and add the galangal, ginger, makrut lime leaves, and lemongrass. Stir to combine and bring to a gentle simmer for 2-3 minutes.
  • Add the mushrooms: Add the remaining coconut milk, mushrooms, tomato wedges, and water.
  • Cook the chicken: uncover and reduce the heat to medium. Add the chicken pieces and stir to combine. Simmer for 4-5 minutes, until the chicken has just cooked through.
  • Stir in dried chilies and seasonings: switch off the heat and stir in the Thai dried chilies, coconut sugar, fish sauce, kosher salt, Thai chili powder, and lime juice. Remove the pot from the heat and stir in 2 tablespoons of the chopped coriander. Serve immediately.

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