Thai Chicken Coconut Curry Soup

There are lots of ingredients and this soup takes time to prepare. But it's delicious and worth it!
Servings 4


  • 4 cups chicken stock
  • 5 cloves garlic, peeled and chopped into large chunk
  • 2 inches fresh ginger, peeled and cut into large chunks
  • 1 tbsp Thai green curry paste
  • 2 tsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • ½ tsp whole black peppercorns
  • ¾ cup loosely packed cilantro leaves and stems, plus additional ½ cup chopped for garnish
  • 1 cup unsweetened coconut milk
  • ¾ cup thinly sliced shallots
  • 1 cup sliced mushrooms
  • 1 4-6 oz boneless chicken breast, cut into ¼" strips
  • 2 tbsp Asian fish sauce (nam pla)
  • 2 tbsp fresh lime juice
  • t tsp brown sugar
  • 1 jalapeno sliced into rings optional
  • 1 small tomato seeded and diced for garnish
  • ½ cup freshly shaved coconut or unsweetened coconut toasted for garnish


  • In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes.
  • Strain broth over a bowl through a fine-mesh sieve; discard solids.
  • Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
  • Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
  • In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
  • Garnish with tomato, coconut shavings and cilantro. Serve hot.