Thai Style Chicken and Coconut Soup Recipe

soup bowls
author pic


 Updated 21/01/2016

 See comments

Here is a recipe for chicken and cocnut soup which incorporates typical Thai flavours like lemon grass and ginger.


  • 1 1/4 cups cooked, skinned chicken breast sliced into strips
  • 1 1/3 cups unsweetened desiccated coconut
  • 2 cups boiling water
  • 2 cups bouillon chicken flavour
  • 4 scallions, white and green parts, chopped
  • 2 stalks lemon grass, trimmed and prepared
  • juice and peel of 1 lime
  • 1 teaspoon grated ginger root
  • 1 tablespoon light soy sauce
  • 2 teaspoons ground coriander
  • 2 large fresh chilies
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon corn starch mixed with 2 tablespoons cold water
  • seasoning to taste
  • chopped red chili to garnish
(see measure conversions for more information on quantites)


  1. Place the desiccated coconut in a ovenproof bowl and pour the boiling water over it.
  2. Leave to stand for 5 minutes and then strain off and reserve the coconut water. To gather as much flavour as possible, work the coconut through the sieve.
  3. Pour the coconut water into a large saucepan and add the bouillon.
  4. Add the scallions to the saucepan.
  5. Bruise the lemongrass stalks and add to the saucepan.
  6. Add the lime peel, juice, ginger, soy sauce and ground coriander to the saucepan.
  7. Add the chillies.
  8. Bring the contents of the pan to boiling point.
  9. Add the chicken and fresh cilantro to the saucepan, reduce heat and simmer for 10 minutes.
  10. Discard the lemon grass, lime peel and chilies.
  11. Pour the blended corn starch mixture into the saucepan and stir until slightly thickened.
  12. Season to taste then serve, garnished with chopped red chilies.

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 portions


E-mail (Will not appear online)
Powered by Comment Script