Recipes‎ > ‎Bowl‎ > ‎

Thai Chicken Coconut Soup

Spicy and savory. This is a great soup for both warm hot and cold days.


  • Cellophane noodles
  • 6 Cups low sodium chicken broth
  • 1-2 seeded and chopped jalapeño pepper (or red Thai)
  • 3 garlic cloves, chopped
  • 1 Tbs grated ginger root
  • 2 Tsp grated lemon zest
  • 1 Tsp grated lime zest
  • 1/4 cup fresh lemon juice (or lime)
  • 4 tablespoons Thai fish sauce, divided
  • 1/2 lb shiitake mushroom, sliced (3 cups)
  • 2 (5 oz) boneless skinless chicken breasts
  • 1 Cup light coconut milk
  • 2 Cups baby spinach
  • 2 Tbs chopped cilantro, plus
  • Fresh cilantro stem (for garnish)


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