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Spicy Thai Coconut Chicken Soup

Spicy Thai coconut chicken soup with mushrooms, chili, and cilantro garnish.
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A weeknight-friendly version of the classic Thai soup, featuring a silky coconut broth gently simmered with chicken, mushrooms, and aromatics. Finished with fresh lime and herbs for a perfect balance of creamy, savory, and spicy flavors.

Ingredients

Scale
  • 1 tablespoon neutral oil (like avocado or grapeseed)
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 Thai bird's eye chilies, thinly sliced
  • 1 stalk lemongrass, bruised and cut into 3-inch pieces
  • 4 cups low-sodium chicken broth
  • 2 (13.5 oz) cans full-fat coconut milk
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar or coconut sugar
  • 8 oz cremini or white button mushrooms, sliced
  • 3-4 tablespoons fresh lime juice (from about 2 limes)
  • 1-2 tablespoons red curry paste
  • A large handful of fresh cilantro, chopped
  • Fresh Thai basil leaves (or regular basil), for serving
  • Lime wedges, for serving

Instructions

  1. Heat oil in a large Dutch oven or pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, chilies, and lemongrass. Cook for 60-90 seconds until fragrant.
  2. Push aromatics to the side. Add red curry paste to the cleared spot and cook for 30 seconds, stirring constantly, to bloom the spices.
  3. Pour in chicken broth, scraping up any browned bits. Add fish sauce and brown sugar, stirring to dissolve. Bring to a gentle simmer.
  4. Add chicken and mushrooms to the simmering broth. Cook uncovered for 10-12 minutes, until chicken is cooked through and mushrooms are tender.
  5. Reduce heat to medium-low. Slowly pour in coconut milk, stirring gently. Maintain a very gentle simmer for 5-7 minutes. Do not let the soup boil.
  6. Turn off heat. Remove lemongrass pieces. Stir in fresh lime juice. Taste and adjust seasoning.
  7. Ladle soup into bowls. Garnish with cilantro and Thai basil. Serve with lime wedges.

Notes

The key to a creamy, non-greasy broth is to never boil the soup after adding the coconut milk. Keep it at a gentle simmer. For a vegetarian version, use tofu and vegetable broth. Leftovers taste even better the next day.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-thai-coconut-chicken-soup/