Chicken Floating in Curried Coconut Soup

Chicken Floating In Curried Coconut Soup Recipe

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Baby Kato


We love Thai food, my husband asks for this dish regularly. All the flavors together create an unforgettable treat.

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15 Min
45 Min
Stove Top


1 -2 teaspoon sesame oil, good quality
2 chicken breasts, boneless, skinless
2 (800 ml) cans coconut milk
1 1⁄2 cups chicken stock, good quality
1 stalk lemongrass, cut into large slices, easier to remove
4 kaffir lime leaves
1 -2 tablespoon lime juice, fresh
1 -2 tablespoon mirin
1 -2 tablespoon fish sauce
1 teaspoon soya sauce
1 tablespoon sweet chili sauce
1 tablespoon sambal oelek, chili paste
1 tablespoon red curry paste
1 tablespoon tamarind paste
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 green onion, thinly sliced
2 thai chiles, fresh, sliced into thirds, not seeded
1⁄2 jalapeno, thick slices, not seeded
1 inch ginger, peice, fresh, halved
1 galangal, large slice
4 mushrooms, thinly sliced
1⁄2 red pepper, thinly sliced
3 -5 tablespoons brown sugar, torbino
1⁄4 cup basil, thai fresh, thinly sliced (optional, garnish)
1⁄4 cup cilantro, thinly sliced (optional, garnish)

How to Make Chicken Floating in Curried Coconut Soup


  • 1Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
  • 2Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
  • 3To a pot add the coconut milk and chicken stock, mix well.
  • 4Add all the remaining ingredients, except for the garnish.
  • 5Allow to simmer for 15 minutes then add the chicken to the soup.
  • 6Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.

Printable Recipe Card

About Chicken Floating in Curried Coconut Soup

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Thai
Hashtag: #thai soup