This Thai chicken coconut soup combines tender chicken and mushrooms with creamy coconut milk, bright citrus, savory fish sauce, and fragrant basil.
The broth tastes rich yet fresh, and the entire soup is ready in about 30 minutes for an easy lunch or weeknight dinner.
Prep: 10 min · Cook: 20 min · Total: 30 min
Cuisine: Thai · Course: Soup
Thai Chicken–Coconut Soup Recipe Card
Ingredients
Instructions
- Finely grate 1 tablespoon of zest from the orange, then squeeze 1/2 cup of juice. Set both aside.
- Combine the orange juice and zest, coconut milk, chicken broth, and fish sauce in a large saucepan over medium-high heat. Stir well and bring just to a boil.
- Reduce the heat to low. Add the chicken and simmer uncovered for 5 minutes.
- Add the mushrooms and continue to simmer for about 5 minutes, until the chicken is opaque throughout and the mushrooms are tender.
- Stir in the lime juice and season with salt and black pepper. Ladle into bowls, garnish with fresh basil, and serve immediately.
Tips for the Best Chicken Coconut Soup
- Keep the soup at a gentle simmer after adding the coconut milk so it stays smooth.
- Cut the chicken into evenly sized pieces for consistent cooking.
- Add lime juice at the end to preserve its fresh flavor.
- Use Thai basil when available; regular basil also works well.
Substitutions and Variations
Boneless chicken thighs can replace chicken breasts for a richer result. Add thinly sliced red chile, ginger, or lemongrass for extra aroma. For more vegetables, stir in baby spinach or sliced bell pepper during the final few minutes.
Storage and Reheating
Refrigerate cooled soup in a covered container for up to 3 days. Reheat gently over medium-low heat without boiling. Coconut milk may separate slightly in the refrigerator; stir well as the soup warms.
Frequently Asked Questions
Is this soup spicy?
No. This version is mild. Add sliced Thai chile or a spoonful of chile paste if you prefer heat.
Can I use light coconut milk?
Yes, although the broth will be thinner and less creamy than when made with full-fat coconut milk.
What can replace fish sauce?
Use a small amount of soy sauce or tamari, then adjust to taste. The flavor will be different but still savory.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.