# Thai Chicken and Coconut Milk Soup

Recipe by [Oleksandr Bondar](https://fridge.menu/en/u/oleksandrbondar)

A fragrant Thai-style soup with chicken, coconut milk and warming spices.

Servings: 4 · Prep 15 min · Cook 30 min · Soups

Contains: gluten, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Thai Chicken and Coconut Milk Soup](https://image.fridge.menu/adaptations/ds31ool7/6e84ca2b78e65e6516c94c5b3e507781397aef1553a96dcf69d1167f8467dded.jpg)

## Ingredients

- 2 pcs [Chicken breast](https://fridge.menu/en/i/chicken-breast)
- 5 pcs [Mushrooms](https://fridge.menu/en/i/mushroom) — quartered
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — cut into wedges
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 1 tsp [Turmeric](https://fridge.menu/en/i/turmeric)
- 1 pcs Galangal — peeled and thinly sliced
- 3 pcs [Kaffir lime leaves](https://fridge.menu/en/i/lime) — stem removed, finely shredded
- 1 pcs Red chilli — finely chopped, to taste
- 1 l [Stock](https://fridge.menu/en/i/stock)
- 2 pcs [Lemongrass](https://fridge.menu/en/i/lemongrass) — bruised and finely sliced
- 400 ml [Coconut milk](https://fridge.menu/en/i/coconut-milk)
- 1 tbsp [Fish sauce](https://fridge.menu/en/i/fish-sauce)
- 1 tsp [Sugar](https://fridge.menu/en/i/sugar)
- 10 pcs [Tomato](https://fridge.menu/en/i/tomato) — quartered
- ½ pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — cut into strips
- 1 pcs [Lime](https://fridge.menu/en/i/lime) — juiced
- 1 bunch [Fresh coriander](https://fridge.menu/en/i/coriander)
- ½ pcs Red chilli — sliced into rings, for serving
- 125 g Noodles
- 1 tbsp [Coconut oil](https://fridge.menu/en/i/coconut-oil) — or sesame oil, for frying

## Steps

1. Cut the chicken breast into pieces and quickly fry in a pan with coconut oil.
2. Set the chicken aside on a plate while you cook the vegetables.
3. Put the mushrooms in the pan and fry over high heat, then add the onion, garlic, ginger, turmeric, galangal and kaffir lime leaves.
4. Add the finely chopped red chilli to taste.
5. Add the stock.
6. Lower the heat and return the chicken to the pan.
7. Add the lemongrass together with the coconut milk and fish sauce.
8. Let it simmer for 10-12 minutes.
9. 5 minutes before serving, add the tomatoes and bell pepper, and season to taste with lime juice, fish sauce and sugar.
10. Serve the soup in bowls or deep plates, garnished with fresh coriander and rings of fresh chilli.

Published 2026-10-07

https://fridge.menu/en/r/thai-coconut-chicken-soup-ds31ool7

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