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Thai Coconut Chicken Soup

Thai coconut chicken soup delivers tender chicken in a silky ivory coconut broth with lemongrass-style Thai aromatics, lime, and chili heat. Chicken and mushrooms simmer until cooked through, then the broth is finished with fish sauce, brown sugar, and lime for a bright, restaurant-style finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Coconut oil, chicken, and aromatics
  • 1 tbsp coconut oil
  • 1 lb boneless chicken thighs, sliced
  • 1 onion, sliced
  • 2 tbsp red curry paste
  • 2 can (14 oz) coconut milk
  • 2 cup chicken broth
Seasoning and toppings
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 cup mushrooms, sliced
  • 1 Fresh cilantro, for garnish
  • 1 Red chili slices, for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the chicken
  1. Heat the coconut oil in a large pot over medium-high heat, then sauté the sliced chicken until lightly browned, about 5 minutes, stirring occasionally and watching for golden edges.
  2. Add the sliced onion and cook until softened, about 3 minutes, stirring until it turns translucent.
Build the curry base
  1. Stir in the red curry paste and cook for 1 minute until fragrant, keeping the heat at medium so it doesn’t scorch.
Simmer the soup
  1. Pour in the coconut milk and chicken broth, then bring to a simmer over medium-high heat, about 3–5 minutes.
  2. Add the sliced mushrooms and simmer for 15 minutes until the chicken is cooked through and the broth looks silky rather than rolling.
Finish and garnish
  1. Stir in the fish sauce, brown sugar, and lime juice, then taste and adjust while keeping the soup at a gentle simmer.
  2. Serve immediately with fresh cilantro and red chili slices on top for color and heat.

Notes

Pro tip: Once the coconut milk goes in, keep the heat to a gentle simmer (not a hard boil) to maintain a silky texture; add lime juice at the very end for a brighter flavor. Store leftovers in the refrigerator up to 3 days; freeze is not recommended due to texture changes in coconut milk. For a dietary swap, use gluten-free fish sauce if needed to keep it gluten-free.