Spicy Chicken Coconut Soup

Spicy Chicken Coconut Soup

If you get the cold or flu, this will knock it out fast! Feel Free to add as much chili as you can handle!
Serves 6


  • 2 boneless, skinless chicken breasts, thinly sliced or 4 boneless skinless chicken thighs
  • 4 cups chicken broth
  • 1 can (13.5 oz)coconut milk
  • 1 Tbsp coconut oil
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves, torn into pieces (optional)
  • 1-inch piece of ginger, sliced
  • ½ cup diced yellow onion
  • 2 Tbsp red Thai red chili paste
  • 4 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 table spoon soy sauce
  • 1 tablespoon lime juice
  • 1 cup chopped Napa Cabbage
  • 1 cup sliced shiitake and King oyster mushrooms
  • Fresh cilantro leaves for garnish
  • Sliced green onions for garnish
  • Chopped avocado, garnish


  • In a large pot, add the oil, lemongrass, kaffir lime leaves (if using), ginger slices, onions, and Thai chili paste on medium heat stirring for 3 minutes to infuse the flavors. Add the chicken slices to the pot and cook for about 5 minutes until they are cooked through. Stir in the minced garlic, fish sauce, soy sauce, lime juice, and nap a cabbage. Mix well.
  • Pour in the chicken stock and coconut milk and bring the soup to a boil then turn the heat down to a simmer. Add the sliced mushrooms. Cook for an additional 5 minutes until the mushrooms are tender. Taste the soup and adjust the seasoning if needed, adding more fish sauce and lime juice according to your preference. Remove the lemongrass stalks, kaffir lime leaves, and ginger slices from the soup. Ladle the Spicy Chicken Coconut Soup into bowls and garnish with fresh cilantro leaves, avocado and sliced green onions.