Back to Top

Spicy Thai Coconut Chicken Soup

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Our take on a traditional Thai soup.  We love the addition of red chili paste to add depth of flavor.  And don’t forget the lime squeeze finish.  It will set this soup apart!


  • 2 Bell & Evans Bone-in Split Chicken Breasts
  • 3 Cups Bell & Evans Chicken Bone Broth
  • 2-4 T Extra-virgin olive oil
  • 1 Medium sweet onion, peeled & finely diced
  • 3 Cloves garlic, minced
  • 2 T Ginger root, peeled & minced (or 2 T of already made ginger paste)
  • 3 Stalks lemongrass, smashed & cut in half (or 3 T of already made lemongrass paste)
  • Dried red chili peppers, crushed, use to your liking
  • 3 T Mild red curry paste
  • 2 Medium sized yams, peeled and large diced
  • 1 Cup dried sliced shitake mushrooms (or fresh shitakes), stems removed & roughly chopped
  • 1 Can unsweetened coconut milk (13.5 fl oz.)
  • Juice of 1 lime
  • 1 ½ T Fish sauce
  • 1 Small red bell pepper, seeded & thinly sliced/ julienned
  • Salt & pepper, to taste

To Serve

  • Chopped Cilantro
  • Chili oil
  • Thin Sliced Green scallions
  • Thin Sliced Jalapenos, seeds removed
  • Lime wedges


  1. In a medium-sized pot heat olive oil over low heat. Add onion, garlic, ginger root, lemongrass, and dried red chili peppers. Season with salt & pepper. Sauté until translucent.
  2. Add red curry paste and chicken broth. Stir until well blended.
  3. Add chicken skin side up and bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from liquid and allow to cool. Once cooled remove skin and pull meat from the bone into large pieces.
  4. Add yams and shitake mushrooms. Cook for 10-15 minutes at a low simmer uncovered until yams are tender. After yams are tender add coconut milk, lime juice, and fish sauce. Season with salt & pepper.
  5. Add red peppers & pulled chicken. Allow to warm before serving.

To Serve

  1. Ladle into individual serving bowls.
  2. Garnish with a smattering of fresh cilantro, scallions and jalapenos. Add a light drizzle of chili oil.
  3. Serve with lime wedges to squeeze before serving.


  1. says:

    This soup is amazing. Great flavors and easy to make. I used boneless chicken thighs which cooked in 20 minutes. Super yummy! Will make again for sure.

  2. says:

    Simply one of the best Thai Coconut soup recipes; however, I also used the Bell and Evans chicken thighs as you do have the best chicken. I can’t wait to try their skin on boned chicken thighs. Unfortunately, they are hard to get currently at my market.

Rate and Review

Your email address will not be published. Required fields are marked *

Rating *