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Chicken & Coconut Soup


10 min

Preparation time

35 min

Cooking time



This hearty soup is full of Thai flavours; sweet, salty, sour and bitter. We believe it’s also good for the soul.


  • 800ml Thai Taste Coconut Milk
  • 500ml Chicken Stock or water.
  • 2 tsp Thai Taste Lemongrass
  • 1 tsp Thai Taste Galangal
  • 10 crushed Black Peppercorns.
  • 2 tsp Thai Taste Lime Leaves
  • 300g Chicken, cut into strips.
  • 10-12 Button Mushrooms, sliced.
  • 6-8 Baby Corns.
  • ½ Lime, juiced.
  • 2 tbsp Thai Taste Fish Sauce.
  • Handful of Coriander.
  • Fresh Red Chilli, sliced (optional)

Steps for cooking

  • 1.Add the coconut milk and chicken stock to a large pot and bring to a boil.
  • 2. Stir in the lemongrass, galangal, peppercorns and 1tsp of the lime leaves, then simmer gently for about 10 minutes.
  • 3. Add the chicken, mushrooms and baby corn and heat until the chicken is cooked through.
  • 4. Season with the lime juice, fish sauce and remaining lime leaves and serve.




Gluten Free:





Chef’s Tips

Add chopped coriander and sliced red chillies for final touches.

Did you know?

Widely used in Thai cuisine to balance heat, coconut milk adds a mild and sweet flavour to any dish and it can be used in both sweet and savoury dishes.

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