Thai Chicken Soup

See my saved recipes

Planning estimate: about 50 minutes total.

Uses prepared chicken stock. Allow extra cooking time for thicker chicken breasts.

Equipment: Large heavy pot · Food thermometer · Tongs and forks for shredding.

An estimate from the preparation steps, including stated waits. Allow extra time as needed and follow the recipe’s doneness checks.

Thai coconut chicken soup with shredded chicken, mushrooms and lime
Go to recipe
Thai coconut chicken soup with shredded chicken, mushrooms and lime

Thai Chicken Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1/4 cup scallions whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
  • 4 each garlic cloves finely chopped
  • 1 1-inch piece ginger peeled, finely chopped
  • 1 large carrot peeled, shredded (use cheese grater)
  • 1 each jalapeño with seeds, thinly sliced (or seeded if you prefer less heat)
  • 1 cup shiitake mushrooms stemmed, quartered
  • 1 pound chicken breasts skinless, boneless chicken breasts or thighs
  • 1 quart chicken stock use already made chx stock on cart
  • 2 teaspoons chicken base
  • 14 fl. ounces coconut milk
  • 1 tablespoon fish sauce or more, such as nam pla or nuoc nam
  • as needed kosher salt
  • 1 teaspoon lime zest divided
  • Fresh tender herbs such as cilantro or basil
  • as needed Lime wedges for serving

Method
 

  1. Heat the oil in a large, heavy pot over medium-high heat. Cook the scallions, garlic and ginger, stirring, until softened, about 4 minutes. Add the carrot, jalapeño and mushrooms and cook for about 3 minutes. Add the chicken, stock, chicken base and coconut milk. Bring to a simmer and cook until the chicken reaches 165°F (74°C), about 15 to 20 minutes depending on thickness. Transfer the chicken to a clean plate and let cool slightly.
  2. Stir the fish sauce into the soup. Shred the chicken and return it to the soup. Stir in the lime zest, taste, and adjust with salt or additional fish sauce if needed. Top with the fresh herbs and serve with lime wedges.

Skills you are practicing

Practice preparing aromatics and building a soup in stages.

Follow the free beginner cooking roadmap

Build your cooking confidence

Choose a topic from our cooking lessons and practice at your own pace. Complete member lessons and protected recipes require membership.

Explore the cooking lessons · See membership benefits and plans

Choose another full free recipe

Continue learning Thai cooking

Explore flavor balance, rice, soups and sauces through related public lessons and recipes.

Keep learning in your kitchen

Get new posts from The Student Chef by email, with recipes, ingredient guides and practical cooking tips to help you build confidence.

Ready to put this into practice?

Choose your next skill from our free beginner cooking roadmap, or browse free recipes you can cook today.

For complete member recipes and protected lessons across American, British and Irish, and world cuisines, explore membership benefits and plans.

What will you cook next?

Keep practicing with another complete free recipe.

Try Chicken Piccata →Try Vegetable Minestrone →Try Chicken Teriyaki →

Choose your next skill in the free cooking roadmap →