Thai cuisine can feel a little intimidating to make in your own kitchen, that’s why Thai cuisine is such a beloved takeout option. What if we told you that you can make Coconut Chicken Soup all on your own in under 20 minutes?! Did you know that was even possible?! Well, it is, and it’s mighty delicious. You’ll be sipping this brothy, spicy chicken soup from your oven in no time. It’s got hints of citrus and tang, it’s all-around delicious! Serve it with your favorite rice, especially sticky rice for that authentic feeling, and just enjoy. Coconut Chicken Soup will have you going coco for more!

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  • 4 cups low-sodium chicken stock
  • 1 (13.5-ounce) can coconut milk
  • 8 thin slices ginger or galanga
  • 2 stalks lemongrass, tough, outer portion removed, using only the tender portion, chopped into 2-inch pieces, and slightly crushed
  • 1/2 medium sweet onion, thinly sliced
  • 1 pound chicken breast, very thinly sliced
  • 1/2 pound cremini mushrooms, thinly sliced
  • 5 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon red curry paste
  • 1/2 teaspoon salt
  • 2 limes, plus more as needed, juiced
  • 1 tablespoon lime zest, grated
  • 1/2 cup fresh basil leaves, plus more for garnish
  • chili paste, optional, to taste
  • white rice, optional, to taste, cooked


Step 1 –In a large pot, combine the chicken stock, the coconut milk, the ginger, the lemongrass, the curry paste, the sugar, and the onion and bring to a boil.

Step 2 –Add the chicken, the mushrooms, and the fish sauce to the soup mixture and reduce the heat to medium.

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Step 3 –Let the soup simmer until the chicken is cooked through with an internal temperature of 165 degrees F, about 4 minutes.

Step 4 –Add the salt, the lime juice, the lime zest, and the basil to the soup mixture and heat to just below boiling, about 3 minutes.

Step 5 –Serve the soup with the rice, the basil, and the chili paste.