Thai Chicken Soup

This Thai chicken soup with mushrooms and coconut milk recipe is a great and tasty way to make use of leftover chicken pieces. There is often lots of meat left on raw chicken breasts after the skin has 

been removed and the fillets have been cut off. We usually use 3 chicken breasts for our recipes and freeze the carcusses with the remaining meat till we have amazed 6 to 8 of them. Together they form the perfect foundation for hearty soups and chicken sauces and the amount of meat that they still produce is quite astounding.

If you want to make this Thai soup with fresh ingredients only, than replace the leftover chicken with 3 chicken breasts.

Preparation time: 20 minutes 
Cooking time: 90 minutes
Resting time: 10 minutes
Total time needed: 120 minutes
Grade of Difficulty: standard

Thai Chicken Soup

  • 6 to 8 raw chicken breast carcusses (optional - use 3 fresh chicken breasts instead)
  • 250 gram / 8.8 oz. button mushrooms, halved
  • 2 cups of coconut milk 
  • 4 spring onions cut into thin rings
  • 1 tbsp. green Thai curry paste
  • 6 cups of water
  • 4 cups of chicken broth
  • 1 red cayenne chilli, finely chopped 
  • 5 cloves of garlic, chopped fine (or to taste)
  • 5 cm / 2 inch piece of ginger, peeled and  finely chopped
  • 1 cup of fresh cilantro / coriander leaves, washed and chopped roughly
  •  5 lime leaves
  • 8 curry leaves
  • 1 tbsp. lemon juice
  • 1 tbsp. fish sauce
  • 1 tbs. palm sugar (optional - use brown sugar instead)
  • Salt and pepper to taste


  • Add chicken breast carcusses and 6 cups of water to a large pot, cover with lid and bring to the boil
  • Once water begins to boil, reduce heat and let the chicken gently simmer for 1 hour
  • In the meantime add some coconut oil to a large skillet and fry mushrooms for 7 to 8 minutes, stirring them several times, then take skillet of the heat and let mushrooms cool down for a while
  • Remove chicken from pot and let it cool down for 10 minutes before you pick all the meat of the bones and add it back to the pot
  • Add chicken broth, coconut milk, mushrooms and all other ingredients except the cilantro leaves to the pot, cover with lid and bring it back to the boil
  • Once soup is beginning to boil, reduce the heat and let it simmer for 20 minutes
  • Add cilantro leaves to the soup, cover pot again and let soup simmer for an additional 5 minutes
  • Switch of the stove, sample some soup and if needed add salt and pepper to taste

Serve Thai chicken soup hot with buttered slices of fresh bread.

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Vital ingredients in Thai cuisine

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