Thai-Style Creamy Chicken and Coconut Soup

Thai-Style Creamy Chicken and Coconut Soup

  • Prep: 25 min
  • Cook Time: 28 min
  • Total: 53 min
  • Serving: 4 Servings

This creamy Thai dish is spicy, savory and sweet all at the same time. Served over noodles, it is the perfect soup starter for a Thai-themed dinner party.


  • 6 cups chicken broth
  • 2 Thai peppers, seeded and finely chopped
  • 3-1/2 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 teaspoons grated lemon zest
  • 1 teaspoon grated lime zest
  • 1/4 cup fresh lime juice
  • 4 tablespoons Thai fish sauce, divided
  • 1/2 pound shiitake mushrooms, sliced
  • 2 boneless, skinless chicken breasts cut into thin strips
  • 1 cup light coconut milk
  • 2 cups baby spinach
  • 2 tablespoons chopped cilantro plus 2 tablespoons to garnish


  1. Fill a bowl with warm water and add the noodles. Leave the noodles in the water for 15 minutes to soften and then drain.
  2. In a large saucepan add the broth, pepper, garlic, ginger, lemon zest, lime zest, lime juice, 3 tablespoons fish sauce and a sprinkle of salt, and bring to a simmer over medium heat. Cook for 2 minutes and then add the noodles, cooking for an 3 additional minutes. Remove noodles and place in a bowl, covered, to keep warm.
  3. Add the chicken and coconut milk to the pan and bring to a simmer. Cook for 4 minutes and then add the spinach and cook for an additional 1 minute. Stir in the cilantro and the remaining 1 tablespoon of fish sauce and mix to combine.
  4. Split the noodles into 4 even portions and place in serving bowls. Ladle with the soup and sprinkle some cilantro on the top to garnish.


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