Thai Chicken-Coconut Soup

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This fragrant Thai chicken and coconut soup is a vibrant, aromatic dish that perfectly balances zesty citrus, warming ginger, and the delicate heat of red chillies. Known for its restorative qualities, this high-protein soup features tender chicken breast strips and earthy shiitake mushrooms simmered in a light, silky coconut broth. The addition of cellophane noodles makes it a satisfying meal that feels indulgent yet remarkably fresh and light on the palate.

Ideal for a quick midweek dinner or a nutritious lunch, this recipe is packed with lean protein and nutrient-dense spinach. By using light coconut milk, you achieve a creamy consistency without the heavy saturated fat content of traditional versions. Serve this homemade favourite steaming hot, garnished with plenty of fresh coriander and extra lime for a true taste of Southeast Asian comfort food.

Ingredients for Thai Chicken-Coconut Soup

110g cellophane noodles
1450ml low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
1 additional red Thai (or jalapeño) pepper slices for garnish
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teskedar rivet citronskal
1 teaspoon grated lime zest
60ml fresh lemon (or lime) juice
60ml Thai fish sauce, divided
230g shiitake mushrooms, sliced (725ml )
2 boneless, skinless chicken breasts (about 140g each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoons chopped coriander (plus sprigs for garnish)
1 coriander sprigs for garnish

How to make Thai Chicken-Coconut Soup

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoons fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped coriander and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of coriander and slices of pepper.

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