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Thai Chicken Soup with Coconut Milk


Happy Sunday, Soupers! Boosting the immunity and keep those colds at bay, we’re enjoying a variation Thai Chicken soup with coconut milk and rice. Filled with all the good stuff: garlic, ginger, turmeric and fish sauce, we got a little carried way with the rice but that’s okay! Next time, more broth and less rice! All good! Recipe up on site shortly.


Measurement Conversion Chart

1 tbsp sesame oil
1 can coconut milk
2 tablespoon coconut butter
1 clove of garlic
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1 cup sliced mushrooms
1/8 teaspoon turmeric
1 tablespoon lime juice
1 stalk lemongrass, cut into pieces
3 teaspoon ginger
1/2 cup rice rice
1.5 lb boneless skinless chicken thighs, cooked and chopped
2 qt low sodium chicken stock
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

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Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 30min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


1. In a large pot over medium heat, warm the sesame oil. Add garlic, mushrooms, lemongrass, and 1/2 tsp salt and cook until softened, about 5 minutes.
2. Stir in the rice, ginger, turmeric, chili paste, chicken pieces and chicken stock. Add in sugar, fish sauce and lime juice.
3. Add in coconut milk and butter. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes (uncovered), or until both the rice and chicken are cooked. Discard lemongrass.
4. Garnish servings with basil and cilantro.

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