Thai Chicken Coconut Soup

Thai Chicken Coconut Soup

Thai soup? Me?



I have never been a huge fan of Thai food until recently.

In my opinion, most of it is too overwhelming in one area or another, either too much heat (some heat is good), or the flavor contrasts are disappointing. I hate that – when a dish looks amazing, but the taste is off.

If a dish is that pretty, it should taste good.

Of course, maybe I’ve been going to the wrong restaurants.

I don’t give up on food. Even if I’m not crazy about something, I’ll try to make it at home to give it a chance. I’ll read about the recipe, whatever its origin is, play around with the flavors.        

There are lots of things I love when I make them myself, but wouldn’t order out. Chinese is another one (but I do have a crazy affinity for P.F. Chang’s).

I love the coconut milk in this; it balances everything out.


This lovely little soup is a good middle of the road type meal – not a tiny snack but not ridiculously heavy.

Although you could make it as heavy as you wanted by adding more chicken, more veggies, etc.

This was just right for me.

It’s kinda spicy, hearty, a hint of coconut, and a little buttery. 

Here’s your printable-


Thai Chicken Coconut Soup

Thai Chicken Coconut Soup


  • 1/2 lb. rice noodles, cooked according to package directions
  • 1 pound chicken thighs, skinless and deboned, done and shredded
  • 8 oz. broccoli florets
  • 4 cups chicken broth
  • 1 cup canned mushrooms
  • 2 garlic cloves, crushed
  • 1 tsp ginger
  • 2 tbsp natural peanut butter
  • 1 cup coconut milk
  • 1/2 cup whole cream
  • 1/3 cup soy sauce
  • 1 garlic clove, minced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Sriracha
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 3 tbsp salted peanuts, crushed
  • 2 tbsp scallions


  • Combine noodles through fish sauce in a dutch oven over medium high heat and bring to a boil, stirring.
  • Cover, reduce heat to low and simmer for 30 minutes.
  • Top with peanuts and scallions and serve!
  • [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Adam J. Holland

    I stumbled on to this whilst looking for your homemade pita bread recipe. Damn, Shea! Don’t know how I missed this one. Looks great. Bookmarked.

  2. I make a Thai soup similar to this, but still quite different. I must say though that I’ve never found a version I didn’t like!

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