Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup Recipe by Raymond Selzer
Cook Time40 minutes
Total Time40 minutes
Course: Main Course
Cuisine: thai
Servings: 6 serving


  • 2 12 oz coconut milk cans
  • 2 cups chicken broth
  • 2 tbsps fish sauce thai
  • 2 tbsps brown sugar
  • 2 tbsps peanut butter
  • 1/2 " 1 - 1 1/2 lbs chicken breast , sliced into cubes
  • 1 red pepper , sliced
  • 1 1/2 tbsps ginger fresh minced
  • 1 cup peas and carrots frozen and
  • 1 tbsp lime juice
  • 1 cup white rice , cooked
  • salt and pepper and
  • mushroom 1 cup sliced


  • Add the chicken breast to a large oiled pan, season with salt and pepper and cook til browned slightly, remove from pan and set aside
  • In a large soup pot add curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter. Stir to combine and bring to a boil, then reduce to simmer.
  • Add chicken, vegetables and ginger. Stir to combine, cover and let simmer for 30 minutes.
  • Stir in lemon juice just before serving and server with rice on the side. Optionally garnish with cilantro.