Thai Coconut Chicken Soup
23 mineasy3 servingshigh-protein
Ingredients
- Chicken breast300 g, sliced thinOn hand
- Mushrooms150 g, slicedOn hand
- Chili pepper1, slicedOn hand
- Ginger3 slices, smashedOn hand
- Lime1, juicedOn hand
- Coconut milk400 mloptional
- Chicken stock400 mloptional
- Soy sauce1 tbspoptional
Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.
Steps
- 1
Simmer the stock with the ginger and chili.
8 min
- 2
Add the mushrooms and simmer briefly.
4 min
- 3
Pour in the coconut milk.
1 min
- 4
Slide in the chicken slices and cook until no longer pink inside, 165°F / 74°C.
8 min
- 5
Season with the soy sauce and lime juice off the heat.
1 min
- 6
Ladle into bowls.
1 min
Cook’s note. Lime juice goes in off the heat; boiling makes coconut milk taste flat.
You may also like
Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.