Homemade Thai Coconut Soup

Cosy up with a bowl of this homemade Thai soup made with tender chicken, coconut milk, and a hint of spice. Perfect for a cold winter night!
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The Story

Warm up your taste buds and soul with this delicious homemade Thai soup. Made with tender chunks of chicken, rich coconut milk, and a blend of red curry paste, fish sauce, and brown sugar for a perfect balance of flavors. Topped off with sliced bell pepper, mushrooms, cilantro, basil, green onions and garnished with chopped peanuts. Perfect for a cold winter night or any night of the week. Get ready to indulge in the ultimate comfort food experience.


1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups chicken broth
1 can coconut milk
1 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1 red bell pepper, sliced
1 cup sliced mushrooms
1 cup chopped cilantro
1/2 cup chopped basil
2 green onions, sliced
1/2 cup chopped peanuts, for garnish
8 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



In a large pot or Dutch oven, bring the chicken broth to a boil.


Add the chicken and reduce the heat to a simmer. Cook for 10 minutes, or until the chicken is cooked through.


Stir in the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Bring the mixture to a simmer.


Add the bell pepper, mushrooms, cilantro, basil, and green onions. Simmer for an additional 5 minutes, or until the vegetables are tender.


Serve the soup hot, garnished with chopped peanuts.


Tips for this recipe

Use fresh ingredients, adjust spice level, add acidity, use fish sauce in moderation, use good quality coconut milk, add vegetables in order of cooking time, use good quality broth and garnish with fresh herbs and chopped nuts.

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