Thai Chicken-Coconut Soup

I've made this about a dozen times. So delicious! I often vary the ingredients a bit, such as swapping out snow peas for the spinach in my latest effort. But overall the recipe is fantastic and you should definitely try it. Yum!

• Allie P.

• Arlington, VA

• 6/14/2022

This was wonderful as is but the second time I made it I doubled the coconut milk and added more ginger and pepper. Even better!

• hs04

• Wimberley, Texas

• 1/1/2021

An addition to my review below: the BTB chicken base has plenty of salt, so I didn't need to add any.

• dustyb

• NYC

• 5/30/2020

This has a lot of flavor and I was really pleased with it. It lends itself to small substitutions well. I read a bunch of the reviews and based my mods on them. My rice vermicelli's cooking instructions said to boil water, turn off burner add noodles and cover for 3-4 min. Then drain and rinse. I put a serving in the bottom of the soup bowl and topped with soup; simple. I added 2Tb Better than Bouillon organic roasted chicken base to 6 cups water. Only one orange habanero, the tops of two lemongrass stalks split instead of citrus zest, combo lemon/lime juice. Used whole can of Trader Joe's light coconut milk (first time using and I was impressed with flavor and texture) and forgot last Tb of fish sauce; didn't miss it. I did use cilantro. Instead of mushrooms and spinach I used snow peas/bean sprouts/bok choy, but only enough to eat in one sitting. The rest of the broth w/ chicken I'll freeze and can add fresh veggies later.

• dustyb

• NYC

• 5/30/2020

This was terrific & will be a winter staple. I followed the recipe precisely except for not adding any additional salt but I added some lemongrass b/c I had it on hand. And I used cayenne instead of fresh pepper b/c I didn't have that; the soup does need some kick to it. I don't think full-fat coconut milk needs to be used. As written, the coconut milk flavor was plenty apparent. Besides, the labels are pretty scary: a can of full-fat coconut milk contains about 5 times the calories & has 375% of the daily value of saturated fat as a can of light coconut milk, which has 75% of the daily value of saturated fat. Not-so-hidden hidden calories & fat.

• sgilbert2

• Maryland

• 9/24/2018

Flavorful and satisfying!

• kate873784

• 8/10/2017

Wow, I found this to be really salty. Part of that was due to me not having any low sodium broth around, but I used the suggested amount of fish sauce and no salt at all, and still found it too much. I can't imagine adding salt! Otherwise, I would make it again.

• blueberryqueen

• WaWashingtopn

• 3/30/2017

Very tasty, though somehow I felt I went overboard on the lime juice which dominated the soup. Not sure if that was down to the recipe or me, but if I can get that just right it'll be completely addictive.

• meninadomar

• 2/21/2017

Use baby bok choy or REGULAR Bok choy and add the chopped tender leafy parts last, the stalks go in with sweet potatoes, carrot matchsticks and other veggies that need longer cooking time...Also add fresh bean sprouts to the top of the soup... REGULAR coconut milk tastes much better this soup is packed with veggies and the flavor of coconut milk is key!.. It's a DELICIOUS soup that can be tweeked!

• slgreene19662

• MD

• 1/13/2017

wonderful flavor and easy to make. I added lemongrass paste...everything else was by the recipe

• Anonymous

• Oregon

• 12/2/2016

I made this for my Au Pair who is from Thailand and she loved it! I used regular coconut milk, and used lemongrass in place of lemon zest. Also, I forgot the final tablespoon of fish sauce. It was delicious! Great recipe.

• morganmk

• Maryland

• 5/4/2016

I made this pretty closely as written. I did use a little less fish sauce, about half, and one red pepper without seeds. It was plenty spicy. Also added 2 tsp of yum yum paste near the end. I cut through the cooked noodles with a sharp knife to make the noodles easier to eat...and they add a bit of complexity to the taste. My husband, mother and I loved this soup and will have it again. Thank you!

• lindacg1000

• Tallahassee, FL

• 4/22/2016

So delicious! I did use the noodles and found that they took on the citrus and ginger flavours amazingly. I used jalapeños since I had them on hand and left the (seeds in one of the peppers) for some extra kick. I also added a Tablespoon or so of Sambal Olek. I like the idea one person here had about pouring the soup over the spinach before serving as even with adding the spinach after taking it off the heat, it does overcook after it's sat. I'll do that next time... and there will be a next time. This is a super satisfying, warming soup, perfect for a cold day like today.

• Sylkken

• Ontario, Canada

• 1/6/2016

So delicious! My husband and I both enjoyed it thoroughly. I skipped out on the noodles like many others and used garlic chili paste instead of peppers. I wasn't a fan of the slimy spinach so next time I'll probably skip out on that. Other than that, great dish and easy to make!

• _snowwhite_

• California

• 1/22/2015

We loved this recipe. We also used the full cream coconut milk and did not opt to use the noodles. We added julienned red pepper and carrots to replace the noodles and would make these additions and omissions the next time we make the soup.

• GERRIE9

• Canada

• 1/15/2015