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Spicy Thai Coconut Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 pound chicken breast or thighs boneless and skinless, sliced into 1/4 inch pieces
  • 2 cans coconut milk
  • 1 cup chicken broth
  • 2 kaffir lime leaves halved
  • 1 stalk lemongrass chopped into 1/4 inch pieces
  • 1/4 cup ginger peeled and roughly chopped
  • 12 scallions roughly chopped
  • 2 tomatoes roughly chopped
  • 1/2 red onion roughly chopped
  • 3/4 cup oyster mushrooms
  • 2 red jalapeño peppers seeded and diced
  • 3 tablespoons chopped cilantro
  • 2 tablespoons lime juice approximately one lime
  • 2 teaspoons fish sauce
  • 1 tablespoon sugar


  • In a sauce pan, add the coconut milk, chicken broth, lime leaves, lemongrass, and galangal. Bring the mix to a boil.
  • Add the jalapeños, tomatoes, onions, mushrooms, chili peppers, and chicken, then lower heat to simmer the mix until the chicken is cooked fully through.
  • Add the fish sauce, sugar, lime juice and cilantro and stir.
  • Serve as a soup or over rice.


Other heat options:
- Want more heat? Opt for Thai chilies instead of red jalapeños.
- Want a more even heat through the soup? Use 2 teaspoons of sambal oelek chili paste instead of jalapeño.