Get warm this winter – Thai Chicken and Coconut soup


Is there anything better than soup during a cold snap? Instantly warms your insides and pops a lovely pink flush on your cheeks!

This is why I insist you print/bookmark/try this Thai chicken and coconut soup. It’s an adapted version of an old recipe passed down to me and it’s a breeze to make. From start to finish the whole process takes 20 minutes. 


  • 1 lemongrass stem (white part only), halved
  • 1 brown onion, sliced
  • 100g small button mushrooms, sliced
  • 600g chicken tenderloins diced 
  • 1/2 cup of green bean
  • 1/2 cup of red capsicum, sliced
  • 1 cup of salt-reduced chicken stock
  • 4cm piece ginger, peeled, cut into matchsticks
  • 1 long red chilli, thinly sliced
  • 2 teaspoons caster sugar
  • 800ml coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • tablespoons coriander, roughly chopped


  1. Add lemongrass, onion, mushrooms, ginger, capsicum, chicken stock and coconut milk to a large saucepan. Bring to a boil.
  2. Add chicken and green beans. Reduce to a simmer for 15 minutes.
  3. Add fish sauce and lime juice.
  4. Ladle the soup into bowls and scatter with coriander.


  • I love serving the soup with flat rice noodles. Becomes an instant laksa! 
  • For a vegetarian option, you could swap the chicken for golden fried tofu. 


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