Spicy Thai Coconut Chicken Soup

Vicki Moser


Some of my favorites are Thai foods.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 2 tsp
    sesame oil
  • 2 tsp
    hot chili oil
  • 1 c
    mushrooms, sliced
  • 8 tsp
    minced ginger, fresh
  • 8
    garlic cloves, minced
  • 2 Tbsp
    lemongrass, paste
  • 2 Tbsp
    red curry paste, a taste of thai
  • 2 Tbsp
  • 6 c
    chicken broth
  • 2 can(s)
    coconut milk (13.5 oz cans)
  • 4 tsp
    fish sauce
  • 4 Tbsp
  • 8 oz
    can of bamboo shoots, strips
  • 1
    roasted chicken, pulled of the bone in big chunks
  • 4 oz
    roasted red bell peppers, 1/2 jar

  • ·
    1/3 cup jasmine rice

  • ·
    green onions, chopped (as desired)
  • ·
    chopped cilantro, fresh (as desired)
  • ·
    dash of lime juice, fresh

How to Make Spicy Thai Coconut Chicken Soup


  1. Start by pulling all the roasted chicken off the bones. Keep in big chucks. Set aside.

    Cook Jasmine Rice according to package. I use my rice cooker and add 2 cups rice and 4 cups water to make about 2 cups.
  2. In large stock pot add Sesame Oil and Hot Chili Oil. Coat entire pot. Add mushrooms and cook for 1 minute. Bouillon Cubes, Ginger, Garlic, and Lemongrass. Cook for about 5 minutes making sure the bouillon is married with everything.
  3. In a small glass bowl mix together the Red Curry paste, and Cornstarch and stir really good for about 1 minute. Add water, Coconut Milk, Fish Sauce, and Sugar. Simmer 1 minute. Reduce heat and simmer for 10 minutes.
  4. Fold in Chicken and Roast Peppers. Serve in bowl over cooked jasmine rice. Top as desired with green onions, cilantro, and a dash of lime juice.

Printable Recipe Card

About Spicy Thai Coconut Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai

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