Name: Thai Coconut Chicken Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Thai
Ingredients: 3 tablespoons butter; 1 cup shredded carrot; 1/4 teaspoon cinnamon; 1/4 teaspoon ginger; 1/4 teaspoon paprika; 1/4 teaspoon salt; 2 cups chicken broth; 1/2 bunch fresh cilantro; 15 ounces unsweetened lite coconut milk; 1/2 pound shredded cooked chicken; 1 cup cooked white rice; 2 tablespoons fresh lime juice; 1 tablespoon soy sauce

Jump to Recipe

Thai Coconut Chicken Soup brings together tender shredded chicken, fragrant spices, fresh herbs, and a silky coconut broth in one comforting bowl. Inspired by classic tom kha gai style flavors, this soup delivers a rich yet balanced taste with bright lime and fresh cilantro. If you crave a warming asian chicken soup that feels indulgent but comes together fast, this is the recipe to make. With simple ingredients and just 20 minutes from start to finish, you can enjoy a homemade bowl of creamy comfort any night of the week.

Story

I first made Thai Coconut Chicken Soup on a busy weeknight when I needed something comforting but quick. I wanted the warmth of a traditional Thai-inspired broth without spending hours simmering. So I leaned into pantry staples like coconut milk, chicken broth, and shredded chicken. The result surprised me. Thai Coconut Chicken Soup delivered bold flavor in minutes, and the creamy coconut base balanced the lime and spices perfectly. Since then, Thai Coconut Chicken Soup has become my go-to when I want a simple, satisfying meal that tastes like it simmered all day.

Ingredients

3 tablespoons butter
1 cup shredded carrot (about 1 large carrot)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon paprika
¼ teaspoon salt
2 cups chicken broth
½ bunch fresh cilantro
15 ounces unsweetened lite coconut milk (1 can)
½ pound shredded and finely chopped cooked chicken (about 2 cups)
1 cup cooked white rice
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon soy sauce

Step-by-Step Instructions

Preparing the Ingredients

Start by shredding the carrot finely so it softens quickly in the pot. Chop the cooked chicken into small, bite-sized pieces if needed. Measure the spices carefully because they create balance in the broth. Next, roughly chop the cilantro to help it blend smoothly with the chicken broth. Finally, cook the white rice ahead of time so it is ready to stir into the soup.

Cooking Instructions

Place the butter, shredded carrot, cinnamon, ginger, paprika, and salt into a large soup pot or Dutch oven. Cook over medium-low heat until the carrots soften and release fragrance. Then reduce the heat to low. Pulse the chicken broth and cilantro in a blender two to three times until the cilantro becomes finely minced. Pour this mixture into the pot and stir well. Add the coconut milk, chopped chicken, cooked white rice, lime juice, and soy sauce. Stir thoroughly, then simmer on medium-low heat for five to ten minutes until heated through. Serve immediately with extra cilantro and lime wedges if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Do not boil the soup aggressively because high heat can separate the coconut milk and alter the texture. Avoid adding too much salt early since soy sauce already contains sodium. Also, do not skip blending the cilantro with broth, because this step distributes herbal flavor evenly throughout the creamy coconut broth.

Pro Tips for Better Flavor

Use freshly squeezed lime juice for brighter flavor. For deeper richness, choose full-fat coconut milk instead of lite. If you enjoy heat, stir in a pinch of red pepper flakes. For a stronger cilantro lime soup profile, add extra chopped cilantro right before serving so the flavor stays vibrant and fresh.

Serving and Storage

How to Serve

Ladle the soup into bowls and garnish with fresh cilantro leaves and lime wedges. Serve it as a light main dish or alongside spring rolls or a crisp salad. Because this soup contains rice and protein, it works as a complete meal while still feeling like an easy thai recipe you can prepare anytime.

How to Store Leftovers

Store leftover soup in an airtight container in the refrigerator for up to three days. When reheating, warm gently over medium-low heat and stir frequently to keep the coconut milk smooth. If the rice absorbs too much broth, add a splash of chicken broth to loosen the consistency before serving.

Conclusion

Thai Coconut Chicken Soup combines creamy coconut milk, tender chicken, fresh herbs, and warm spices into one comforting bowl. It feels rich yet balanced, and it comes together quickly with simple ingredients. Whether you crave a Thai-inspired dinner or a cozy weeknight meal, this soup delivers bold flavor without complicated steps. Try it once, and it may become a regular favorite in your kitchen.

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Frequently Asked Questions

Can I make Thai Coconut Chicken Soup dairy-free?

Yes, simply replace the butter with a plant-based alternative or olive oil. The coconut milk already provides richness, so the soup will remain creamy and satisfying.

Can I freeze this soup?

You can freeze it, but the texture of the rice may soften after thawing. For best results, freeze the soup without rice and add freshly cooked rice when reheating.

How can I make it more like traditional tom kha gai style?

To lean closer to authentic tom kha gai style, add sliced mushrooms, a touch of fish sauce, and thinly sliced galangal or lemongrass. These additions create deeper aromatic layers while keeping the creamy coconut base intact.