Thai coconut chicken soup

With the cold weather here and more restrictions on where we can play pickleball I need to watch my diet more than ever.

Anyone who knows me, knows I love Thai food. One of my favorites, and Thai soup is no exception. With all the self isolation and restaurant restrictions I really miss my Thai food.

I came across this recipe and had to try it. I was not disappointed. Not bad for my first attempt at making Thai at home. Hmmmm whats next?

Thai Chicken Coconut Soup

Super easy and very very tasty, and keto friendly.
Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: Thai
Keyword: keto
Servings: 6
Calories: 75kcal
Cost: $8.00


  • 1 tbsp olive oil
  • 1 tbsp freshly minced ginger
  • 4 oz shiitake mushrooms chopped
  • 6 c low-sodium chicken broth
  • 1 14-oz. can coconut milk unsweetened
  • 1 tbsp fish sauce
  • 1 lb boneless skinless chicken thighs cut into 1″ pieces
  • Juice of 1 lime
  • Cilantro leaves for garnish
  • 1 pinch red pepper flakes
  • Chili oil for garnish (optional)


  • In a large pot over medium heat, heat oil.
  • Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes.
  • Add broth, coconut milk, chilie flakes, fish sauce and bring to a boil.
  • Add chicken, reduce heat, and simmer until chicken is no longer pink, about 15 minutes.
  • Turn off heat and stir in lime juice.
  • Garnish with cilantro and chili oil (if using) before serving.


If cooking the chicken in the soup is not your think, give it a quick fry first, but personally I like it cooked in the coconut milk for the flavor.