Name: Coconut and Chilli Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 tbsp oil; 1 lb chicken breast, sliced; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 can (14 oz) coconut milk; 3 cups chicken broth; 1 tbsp soy sauce or fish sauce; 1 red chili, sliced (adjust to taste); Juice of 1 lime; Fresh cilantro, chopped, for garnish

Jump to Recipe· 4.2 from 34 reviews

If you’re craving something that warms you from the inside out while bursting with vibrant flavors, this Coconut and Chilli Chicken Soup Recipe is your new go-to comfort meal. Creamy coconut milk perfectly balances the spicy kick of red chili, all enhanced by fresh lime and aromatic herbs, creating a Thai-inspired soup that feels both refreshing and soothing. It’s like a hug in a bowl, effortless enough for weeknight dinners but special enough to impress your guests.

Ingredients You’ll Need

The image shows an overhead view of various cooking ingredients arranged neatly on a white marbled texture surface. There are eleven containers of different sizes, mostly glass bowls, and two white bowls. Starting from the top left, fresh green cilantro leaves create a leafy patch. Near it, a small glass bowl contains red chili flakes, and next to it is a small wooden bowl with coarse white salt. To the right, a small glass bowl holds a garlic clove and a piece of fresh ginger. Above all, a halved lemon with bright yellow flesh is placed. Below the lemon is a white bowl with two piles of spices – a golden yellow turmeric and a brown cumin powder. Below that is a small glass bowl with clear liquid. Moving towards the center, a large glass bowl is filled with finely chopped white onions. To its left, another glass bowl contains creamy white coconut milk. Below that, a white bowl is filled with round beige chickpeas. Next to it, a white bowl holds vibrant red tomato chunks submerged in a liquid. To the bottom left, a large glass bowl contains orange lentils. Finally, at the bottom right is a small glass measuring jug with light brown broth. The arrangement is clean with a fresh, colorful, and inviting look, photo taken with an iphone --ar 4:5 --v 7

This soup uses a handful of simple yet mighty ingredients that come together to create layers of delicious flavor and delightful textures. Each component plays a crucial role — from the tender chicken breast for protein, to the fragrant ginger and garlic that build the aromatic base, to the creamy coconut milk which adds richness and body. These essentials make this recipe straightforward while delivering big on taste.

1 tbsp oil: Use a neutral oil like vegetable or canola to sauté the aromatics without overpowering the dish.
1 lb chicken breast, sliced: Boneless, skinless chicken breast cooks quickly and stays tender in the broth.
1 onion, diced: Adds sweetness and depth when softened at the start.
2 cloves garlic: Provides a pungent punch that awakens the soup’s flavor.
1 tbsp ginger: Fresh ginger adds a zesty warmth that’s signature to Thai soups.
1 can (14 oz) coconut milk: The creaminess that balances the chili heat and enriches the broth.
3 cups chicken broth: Creates the soup base and infuses it with savory goodness.
1 tbsp soy sauce or fish sauce: Adds umami depth; fish sauce gives a more authentic flavor, while soy sauce works as a great substitute.
1 red chili, sliced: For that perfect spicy kick—adjust quantity based on your heat tolerance.
Lime juice, cilantro for serving: Fresh lime juice brightens every spoonful, and cilantro adds herbal freshness for a vibrant finish.

How to Make Coconut and Chilli Chicken Soup Recipe

Step 1: Sauté Aromatics

Start by heating your oil in a large pot over medium heat. Toss in the diced onion, minced garlic, and grated ginger. Let them cook gently until the onion turns translucent and everything smells wonderfully fragrant. This step lays the flavorful foundation you’ll build your soup on, releasing the natural sweetness and spiciness of these essential ingredients.

Step 2: Cook the Chicken

Next, add your sliced chicken breast into the pot. Stir it around so it gets evenly coated with the aromatic base. Cook the chicken until it’s lightly browned on the outside but not fully done through yet. This helps lock in juices and creates a nice texture once simmered with the broth.

Step 3: Add Liquids and Spice

Pour in the coconut milk and chicken broth, then stir everything to combine. Add your sliced red chili and the soy sauce or fish sauce. Bring the soup to a gentle simmer. This is where all those individual flavors begin to marry beautifully—creamy coconut and spicy chili mingling in a savory broth.

Step 4: Simmer Until Perfect

Allow the soup to simmer for about 10 to 15 minutes, letting the chicken cook completely and the flavors deepen. The chili infuses the broth with a gentle heat that builds without overwhelming. This slow meld is what makes this Coconut and Chilli Chicken Soup Recipe truly comforting and layered.

Step 5: Brighten with Lime and Herbs

Just before serving, squeeze fresh lime juice into the soup and sprinkle chopped cilantro on top. The citrusy brightness pops against the rich, spicy base and freshens every bite, making the soup feel balanced and vibrant. This final touch is what elevates the dish to something special.

How to Serve Coconut and Chilli Chicken Soup Recipe

A white bowl filled with a bright yellow soup showing three main layers: the creamy broth with specks of orange and green herbs, a middle layer of shredded chicken and small diced orange carrots and green zucchini, and a topping of fresh green basil leaves and chopped herbs. A thin slice of lime leans against the side of the bowl. A silver spoon rests inside the bowl, and a white marbled surface with lime wedges and a striped cloth is seen around it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes can transform your soup experience. Fresh cilantro leaves provide a burst of green color and herbal aroma. A wedge of lime on the side lets everyone customize their soup’s zestiness. For added texture, consider toasted peanuts or sliced spring onions—they introduce a satisfying crunch that complements the creamy broth.

Side Dishes

This soup pairs beautifully with simple sides. Steamed jasmine rice or fragrant coconut rice soak up the luscious broth perfectly. If you want something lighter, a crunchy Thai cucumber salad or fresh rice paper rolls offer a refreshing contrast to the warm, spicy soup.

Creative Ways to Present

To impress at your next dinner, serve this soup in individual bowls with colorful garnishes delicately arranged on top. Adding a drizzle of chili oil or a swirl of coconut cream can give an elegant look. For a casual touch, use rustic bowls with a side of crusty bread to soak up every last drop.

Make Ahead and Storage

Storing Leftovers

This Coconut and Chilli Chicken Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the freshness and prevent flavors from mingling with other foods. It’s perfect for reheating when you need a quick, nourishing meal.

Freezing

You can freeze this soup to enjoy later, though keep in mind the texture of the coconut milk might change slightly after thawing. Use freezer-safe containers or bags and label with the date. When defrosted, give it a good stir and reheat gently on the stove.

Reheating

Reheat your soup over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of chicken broth or water to loosen it up. Finish with fresh lime juice and cilantro again for a fresh hit of brightness just before serving.

FAQs

Can I make this Coconut and Chilli Chicken Soup Recipe vegetarian?

Absolutely! Swap out the chicken for firm tofu and use vegetable broth instead of chicken broth. Adding mushrooms or baby corn can add more texture and flavor that complements the creamy coconut base perfectly.

How spicy is this soup, and can I adjust the heat?

The soup has a gentle but noticeable kick thanks to the red chili. You can dial it down by using fewer chili slices or removing the seeds, or ramp it up with extra chili or a dash of chili flakes. It’s totally customizable to your taste.

What type of chili works best in this recipe?

Fresh red Thai chili peppers are ideal for an authentic flavor and heat, but any fresh red chili like Fresno or even a mild red jalapeño can work. Just choose according to how spicy you want your soup.

Can I prepare parts of this soup in advance?

Yes! You can chop the onion, garlic, and ginger ahead of time and even slice the chicken the day before. Keeping these prep steps ready makes the cooking process incredibly quick when you want a fast meal.

Is this soup gluten-free?

It can be! Make sure to use gluten-free soy sauce or fish sauce to keep the soup naturally gluten-free. The other ingredients are naturally free from gluten, making this a great option for those with dietary restrictions.

Final Thoughts

If you want a soup that’s both cozy and exciting, this Coconut and Chilli Chicken Soup Recipe is a must-try. Its creamy coconut richness combined with a spicy kick and fresh lime zing creates a comforting bowl of magic. Whether it’s a chilly night or you just want to impress with bold flavors, this recipe is so easy and rewarding to make. I can’t wait for you to enjoy every spoonful as much as I do!

Coconut and Chilli Chicken Soup Recipe

Ingredients You’ll Need