The BEST Thai Coconut Chicken Soup Recipe

Coconut milk adds richness and creaminess to the base, and warming flavors like ginger and lemongrass will detox and invigorate you!

Craving something light and cozy? This Thai Coconut Chicken Soup is exactly that—a creamy, flavorful bowl of comfort that comes together in just 30 minutes. It’s packed with tender chicken, earthy mushrooms, vibrant spinach, and a silky coconut milk broth that’s both nourishing and satisfying. Plus, using rotisserie chicken? Total weeknight win.

Whether you’re feeling under the weather or just in the mood for something warm and cozy, this Thai-inspired soup delivers all the right vibes.

This soup is chuck full of nutritious goodies like mushrooms and spinach, and yet again rotisserie chicken is a *clutch* timesaver!

Why you’ll love this Thai Coconut Chicken Soup

• Quick & Easy – From stovetop to table in 30 minutes.
• Healthy & Nourishing – Lean protein, veggies, and a creamy coconut broth? Yes, please!
• Customizable – Want it heartier? Toss in rice or noodles. Prefer it light? Keep it simple + follow this recipe.
• Restaurant-Quality – Tastes like your favorite Thai takeout, but made right at home.

Ingredients you’ll need:

• Low-sodium chicken stock
• Light coconut milk
• Onion
• Garlic
• Fresh ginger
• Red curry paste
• Lemongrass paste (or extra ginger if unavailable)
• Fresh spinach
• Baby bella mushrooms
• Rotisserie chicken (or boneless chicken thighs)
• Olive oil or avocado oil
• Salt & pepper

For Serving:

• Chopped cilantro
• Green onions
• Sliced avocado
• Lime wedges
• Sriracha (optional)

Note: Full details and measurements are in the recipe card below.

How you’ll make my Thai Coconut Chicken Soup

1. In a medium pot, heat 1 tbs. olive oil and add onion. cook for 5 mins or until softened and add garlic, ginger, red curry paste and lemongrass paste. cook for 2 mins before adding broth & coconut milk. bring to a boil then simmer for 5-7 mins.
2. Add mushrooms, spinach and chicken and let simmer for another 5 minutes. Season with salt and pepper before serving into bowls.
3. Top bowls with cilantro, green onions, avocados and limes! Add sriracha and more s&p as needed.

Savvy tips for perfect Thai Coconut Soup

• Coconut Milk: Want a richer, creamier texture? Opt for full-fat coconut milk instead of light coconut milk.
• Add Kaffir Lime Leaves: If you can get your hands on them, toss a few in! They bring that authentic Thai flavor that takes this soup to the next level.
• Make It Heartier: Stir in some jasmine rice or rice noodles for a more filling bowl.
• Spice It Up: Add more red curry paste or a spoonful of sambal oelek to kick things up.
• Leftovers?: Store any extras in the fridge for up to 4 days. When you’re ready for round two, reheat it gently over medium-low heat.

Ingredient swaps + additions

• Proteins: Swap chicken for shrimp, tofu, or boneless chicken thighs.
• Veggies: Add bell peppers or shiitake mushrooms for extra texture.
• Broth: Chicken broth works great too if you’re out of stock.

FAQs

This Thai Coconut Chicken Soup is one of those recipes that’s as comforting as it is easy. The creamy coconut milk and tender chicken make it a go-to for busy nights or cozy weekends. It’s proof that you don’t need takeout from your favorite Thai restaurant to enjoy Thai chicken soup at home—you can grab everything you need right from your local grocery store.

If you try this recipe, let me know in the comments! And don’t forget to check out the recipe card below for exact measurements and step-by-step instructions.

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