Coconut and Lime Thai Chicken Soup

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 40 minutes, pairs chicken breasts, thinly sliced, 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.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 320 cal/serving

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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

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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.