Thailand Kitchen: Simple recipe for Thai chicken coconut soup

Thailand Kitchen: Simple recipe for Thai chicken coconut soup

by Karen Laedlein
Stripes Guam

This classic Thai chicken soup gets its rich flavor from quintessential Thai ingredients: coconut milk, lemongrass, ginger, turmeric, lime juice, chili, and cilantro. (30 minutes)


1 can (14 oz.) coconut milk (low fat works well)

2-3 cups water

¼ cup fresh lime juice

4-5 Tbsp. oyster sauce

1 tsp. ground turmeric

1 tsp. chili powder

2-3 tsp. ground ginger or 6 quarter-size slices fresh ginger

4 stalks fresh lemongrass, halved lengthwise and bruised or zest of one lemon


1 cup sliced mushrooms or 2 cans sliced mushrooms

1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks or use precooked rotisserie chicken

2 cans or packages baby corn sliced or frozen corn

Garnish options:

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

Diced avocado


In a medium saucepan, combine coconut milk, water, turmeric, chili powder, ginger, and lemongrass and bring to boil over high heat.

Add chicken, mushrooms, lime juice, oyster/fish sauce, Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.

Discard lemongrass. Garnish servings with basil, cilantro, and/or avocado.

Subscribe to our Stripes Pacific newsletter and receive amazing travel stories, great event info, cultural information, interesting lifestyle articles and more directly in your inbox!

Follow us on social media!

Facebook: Stars and Stripes Pacific
Flipboard: Stars and Stripes Community Sites

Looking to travel while stationed abroad? Check out our other Pacific community sites!
Stripes Japan
Stripes Okinawa
Stripes Korea

Related Content

Recommended Content

Around the Web