Thai Coconut Chicken Soup: The Ultimate Creamy 30-Minute Bowl

Close-up of creamy Thai Coconut Chicken Soup broth with orange-red curry oil and shredded chicken.

Thai Coconut Chicken Soup: The Ultimate Creamy 30-Minute Bowl

An authentic, creamy Thai Coconut Chicken Soup featuring tender shredded chicken, thin sliced brown mushrooms, and vibrant red curry oil droplets in a rich, opaque coconut milk broth. Ready in just 35 minutes.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 cups

Course: Dinner, Lunch

Cuisine: Thai

Calories: 385

Ingredients Equipment Method Notes

Ingredients

Soup Ingredients

2 cans (800ml) Full-fat coconut milk Do not use light coconut milk
3 cups (720ml) Chicken stock Low sodium preferred
2 tbsp (30g) Red curry paste For flavor and oil droplets
1.5 lbs (680g) Chicken breast Boneless, skinless
8 oz (225g) Brown mushrooms Thinly sliced
2 stalks Lemongrass Smashed and cut into 2-inch pieces
2 inch (5cm) piece Ginger Sliced into rounds
3 tbsp (45ml) Fish sauce Adjust to taste
3 tbsp (45ml) Fresh lime juice Plus extra for serving
1/2 cup (15g) Fresh cilantro Leaves only for garnish

Equipment

1 Dutch Oven Or a large heavy-bottomed stockpot
1 Chef's knife For thin mushroom slices

Instructions

Aromatic Sauté

Heat oil in a Dutch oven over medium heat. Sauté lemongrass, ginger, and red curry paste for 2 minutes until fragrant and oil droplets form.

Simmer and Poach

Stir in coconut milk and chicken stock. Bring to a gentle simmer, avoiding a rolling boil.
Add whole chicken breasts. Cover and simmer for 12-15 minutes until cooked through (165°F).

Finish and Serve

Remove chicken and shred with two forks. Return to pot with sliced mushrooms and simmer 5 minutes until mushrooms are soft.
Stir in fish sauce and lime juice. Serve in bowls topped with fresh cilantro and raw lime wedges.

Notes

For the best visual, ensure you use full-fat coconut milk from a can.
Do not boil the soup rapidly or the coconut milk may separate.