Thai Coconut Chicken Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1-litre chicken stock (I used 2 chicken cubes dissolved in hot water)
  • 2 pieces of chicken breast (cut into chunks)
  • 200 ml coconut milk
  • 3 cm piece of fresh ginger (peeled and sliced)
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 fresh red chilli, sliced
  • 2 bird eye chillis, sliced (Only if you like the soup really spicy, else omit)
  • 3-4 tablespoons lime juice
  • 1 tsp lime zest
  • 250g fresh button mushrooms, sliced
  • 150 g snow peas/sugar snaps, cut into halves
  • 2 fresh lemongrass stalks, lightly crushed (Omit if not available)
  • 5 kaffir lime leaves (Omit if not available)
  • 1 large onion, sliced
  • 5 garlic, minced
  • ½ bunch cilantro, roughly chopped (If you do not like cilantro, use basil instead)
  • 1 tablespoon brown sugar
  • 1 lime, cut into wedges, for serving
  • Salt for seasoning
  1. Heat 2 tablespoons of oil in a pot.
  2. Add in onions, lemon grass, garlic, ginger, chillies, kaffir lime leaves and saute for 10 minutes.
  3. Mix in chicken chunks and cook for another 5 minutes.
  4. Add mushrooms and pour in chicken stock. Reduce heat to low and simmer for 10 minutes.
  5. Stir in fish sauce, salt, brown sugar and coconut milk.
  6. Add in snow peas/sugar snaps and simmer for 5 minutes.
  7. Finally add in the lime juice, lime zest and chopped coriander.
  8. Serve in bowls and top with lime wedges and more chopped cilantro
Recipe by Maya Kitchenette at