Thai Chicken and Coconut Soup


  • 1 ½ lbs boneless skinless chicken thighs
  • 8 cups water
  • 2 garlic cloves, minced or pressed
  • 1 Tbsp ginger paste
  • 1 Tbsp lemongrass paste
  • 1 Tbsp sugar
  • 1 Tbsp Thai curry paste (red or green)
  • 2 tsp salt
  • 2 Tbsp olive oil
  • 2-3 shallots, finely minced
  • 1 (28 oz) can diced tomatoes
  • 3 medium russet potatoes, peeled and cut into ½ inch cubes
  • 1 cup unsweetened coconut milk (from a can, not the beverage)
  • ½ cup finely grated unsweetened coconut, lightly toasted
  • 2 Tbsp finely minced Kaffir lime leaves (fresh or dried)
  • 1 tsp Sriracha hot sauce (optional)
  • 1 small bunch cilantro, chopped (about a cup)
  • ½ cup scallions, sliced thinly on the bias


  1. In a large stockpot bring the water to a boil.  Add the chicken thighs and reduce heat to simmer for about 10 minutes until they are cooked through.  Remove the thighs from the liquid and allow to cool enough to handle.  Shred the chicken.  Reserve 6 cups of the poaching liquid.


  2. In a small bowl mix together the garlic, ginger, lemongrass, sugar, Thai curry paste, and salt.


  3. Heat the olive oil in a soup pot over medium heat and sauté the shallots for about 4 minutes until softened and beginning to turn golden.  Add the garlic and spice paste and cook for an additional minute or so until the spices are aromatic and fragrant.


  4. Add the tomatoes and simmer for 5 minutes.  Add the reserved chicken, poaching liquid, and potatoes and bring to a boil.  Reduce heat, partially cover, and simmer for 20 minutes until the potatoes are cooked.


  5. Stir in the coconut milk, toasted coconut, and hot sauce and simmer for 2 more minutes.  Taste and add salt and more Thai curry paste if needed.


  6. Remove from the heat and stir in the chopped cilantro.  Ladle into bowls and top with the sliced scallions.  Serve with brown rice if desired.

Leave a Comment

Your email address will not be published. Required fields are marked *