Print Recipe
5 from 1 vote

Thai Chicken Coconut Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Dinner, Soup
Cuisine: Asian, Thai
Author: Meaghan @ 4 Sons R Us


  • 2 tbsp coconut oil
  • 1 tbsp prepared Thai curry paste green or red depending on preference
  • 1/2 tsp curry powder
  • 2 celery stalks diced
  • 2-3 carrots peeled and diced
  • 1/2 red pepper seeded and diced
  • 8 oz button mushrooms thinly sliced
  • 1 tsp salt
  • 1 1/2 cups basmati rice
  • 4 cups chicken broth
  • 2 cups chicken breast cooked and shredded
  • 1 can coconut milk
  • 1/4 cup lime juice
  • 1 tbsp sugar
  • 1/3 cup fresh cilantro chopped


  • In a large soup pot, or dutch oven, melt the coconut oil over medium heat. Add the curry paste, stirring to combine evenly.
  • Add all the vegetables and salt and saute for 8-10 minutes.
  • Add the rice and cook, stirring constantly, for about 1 minute.
  • Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 30 minutes to allow rice to fully cook.
  • Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
  • Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar.
  • Serve soup sprinkled with more fresh cilantro and a drizzle of Sriarcha sauce, if desired.


recipe adapted from Foodtastic Mom