Coconut and Lime Thai Chicken Soup
A bright and creamy Thai-inspired chicken soup with coconut milk, fresh lime juice, and aromatic herbs for a refreshing yet comforting bowl. This thai-inspired chicken ready in about 40 minutes pairs chicken breasts, thinly sliced, (14 oz) coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken breasts, thinly sliced
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 lemongrass stalk, bruised
- 1 inch piece galangal or ginger, sliced
- 4 kaffir lime leaves
- 1 cup mushrooms, sliced
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 small red chili, sliced
- 1/4 cup cilantro, chopped
- 2 green onions, sliced
- 1 tsp sugar
Instructions
- Step 1: In a large pot, combine 4 cups chicken broth, 1 can (14 oz) coconut milk, 1 bruised lemongrass stalk, 1 inch sliced galangal (or ginger), and 4 kaffir lime leaves. Bring to a gentle simmer over medium heat and cook for 15 minutes to infuse flavors.
- Step 2: Remove lemongrass, galangal, and lime leaves using a slotted spoon. Add 1 lb thinly sliced chicken breasts and 1 cup sliced mushrooms to the pot. Simmer gently for 8-10 minutes until chicken is cooked through.
- Step 3: Stir in 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 tsp sugar, and 1 small sliced red chili. Taste and adjust seasoning if needed.
- Step 4: Remove from heat and ladle soup into bowls. Garnish each with 1/4 cup chopped cilantro and 2 sliced green onions before serving hot.
Frequently asked questions
How long does Coconut and Lime Thai Chicken Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut and Lime Thai Chicken Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.
Can I substitute ingredients in Coconut and Lime Thai Chicken Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut and Lime Thai Chicken Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut and Lime Thai Chicken Soup?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
