Thai Coconut Soup With Chicken And Rice Recipe

I’m sharing a super quick Thai Coconut Soup with rice and chicken that comes together in minutes and relies on one surprising pantry staple.

I can’t stop thinking about this Thai Coconut Soup. Super quick and delicious, I made it twice in a week and yep it’s a winner.

The creaminess from coconut milk lifts the broth while a handful of cooked jasmine rice turns it into a playful Rice Soup that feels way fancier than the effort. I love that it’s simple but sneaky, little bursts of flavor keep you guessing and reaching for one more spoon.

No fancy shopping list required, trust me the leftovers are better than the fresh bowl sometimes, so you’ll probably make it again before the week is over.

Ingredients

• Coconut milk: Rich creamy fat, adds silky texture and slight sweetness, calorie dense though.
• Chicken: Lean protein, builds muscle, keeps you full, low carbs when skin removed.
• Lemongrass: Bright citrus aroma, freshens soup, almost no calories, adds herbal lift.
• Galangal or ginger: Spicy warming root, aids digestion, gives sharp bite and aromatic depth.
• Fish sauce: Salty umami punch, no sweetness, adds depth but watch sodium levels.
• Mushrooms: Earthy umami, low calorie, some fiber and minerals, soaks up broth flavors.
• Jasmine rice: Starchy base, gives body and comfort, supplies energy, easy to digest.
• Lime juice: Tart sour brightness, adds acidity to balance richness, full of vitamin C.

Ingredient Quantities

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken thighs or breast, thinly sliced
• 4 cups chicken broth
• 1 can 13.5 ounce full fat coconut milk
• 2 cups cooked jasmine rice
• 2 to 3 stalks lemongrass, smashed and cut into 2 inch pieces
• 3 to 4 slices galangal or fresh ginger, about 1 inch total
• 4 to 6 kaffir lime leaves, torn
• 8 ounces mushrooms, sliced, straw or button or shiitake
• 2 to 3 shallots, thinly sliced or 1 small onion
• 2 to 3 Thai bird chiles or 1 jalapeño, sliced
• 2 cloves garlic, crushed
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice, about 1 lime
• 1 teaspoon sugar or palm sugar
• 1/4 cup fresh cilantro leaves chopped, plus extra for garnish
• 2 green onions sliced for garnish
• Salt and black pepper to taste

How to Make this

1. Heat 1 tablespoon vegetable oil in a large pot over medium high heat, add the thinly sliced chicken pieces and sear briefly until just browned but not fully cooked, then remove and set aside.

2. Lower heat to medium, add the sliced shallots or onion, crushed garlic and sliced chiles, cook until fragrant and the shallots start to soften, about 1 to 2 minutes.

3. Pour in 4 cups chicken broth, add the smashed lemongrass stalks, sliced galangal or ginger, and torn kaffir lime leaves, bring to a gentle simmer and let it bubble for 8 to 10 minutes so the aromatics infuse the broth.

4. Add sliced mushrooms and the par cooked chicken back into the pot, simmer until the chicken is cooked through and mushrooms are tender, about 5 to 7 minutes.

5. Stir in 1 can full fat coconut milk and 2 cups cooked jasmine rice, heat gently until warmed through, avoid boiling hard so the coconut milk does not break.

6. Season with 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, and about 1 teaspoon sugar, then taste and adjust with more fish sauce or lime to balance salty sour sweet, add salt and black pepper to taste.

7. Turn off the heat, fish out and discard the lemongrass pieces and any large galangal slices if you like, stir in 1/4 cup chopped fresh cilantro, leaving some extra for garnish.

8. Ladle into bowls, garnish with sliced green onions and extra cilantro, taste once more and add more lime or fish sauce if needed, serve hot and enjoy.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven
2. Cutting board
3. Sharp chefs knife for slicing chicken and shallots
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or slotted spoon to remove seared chicken and fish out lemongrass
7. Ladle for serving
8. Small bowl and fork or whisk to mix fish sauce, lime and sugar
9. Can opener for the coconut milk

FAQ

Thai Coconut Soup With Chicken And Rice Recipe Substitutions and Variations

• Fish sauce: use 2 tbsp soy sauce plus 1 tsp lime juice and a pinch of sugar for that salty, tangy punch; for veg version try tamari or coconut aminos instead
• Kaffir lime leaves: if you cant find them, stir in 1 tsp lime zest plus a bay leaf while simmering, or just finish with extra lime juice and a little zest at the end
• Galangal or fresh ginger: swap with equal parts fresh ginger if galangal isnt available; dried ground ginger can work in a pinch but use much less
• Jasmine rice: substitute cooked basmati, brown rice, or even rice noodles for a lighter texture, just watch the broth to rice/noodle ratio so soup doesnt get too thick

Pro Tips

– Sear the chicken just long enough to get color, not to cook it all the way. That brown bits add a lot of flavor once they hit the broth, and the meat stays juicier if it finishes in the simmering soup.

– Keep the coconut milk gentle, dont let the pot come to a rolling boil after you add it. If it starts to look curdled, take it off the heat and stir in a little warm broth or a teaspoon of cornstarch slurry to smooth it back out.

– Make the aromatics work harder: smash the lemongrass and crush the galangal or ginger, or tie them in a piece of cheesecloth so you can remove them cleanly. Toasting sliced shallots or mushrooms briefly before adding them makes the soup taste deeper.

– Watch the rice so it doesnt get mushy. Use slightly undercooked or day old rice and add it near the end, or keep rice separate and portion into bowls before ladling broth over, that way the texture stays right.