Thai Coconut Soup

5 from 11 votes

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Thai Coconut Soup is full of sweet coconut, tangy lime, and tender chicken. You’ll love the bursts of sweet and savory flavor in this unique soup.

Coconut Lime Chicken Soup in a green bowl with lime slices and cilantro.
Featured with this recipe
  1. Ingredients in this Recipe
  2. Spices Needed for Thai Seasoning
  3. Entirely Optional Additions
  4. Suggestions for this Soup Recipe
  5. Storing Your Leftovers
  6. Frequently Asked Questions
  7. More Thai Recipes to Try
  8. How to Make Thai Coconut Soup
  9. Thai Coconut Soup Recipe

This Thai Coconut Soup really hits the spot during the autumn months. So fresh and flavorful, this chicken soup is not too heavy, not too dense, just the perfect creamy soup with the delicious combination of coconut and lime. It’s easy to make, with roasted chicken from the deli at your grocery store, rice and yummy spices that give this soup a unique flavor.

Ingredients in this Recipe

  • Butter
  • Carrot – shredded
  • Thai seasoning – see below
  • Chicken broth
  • Cilantro – fresh
  • Unsweetened coconut milk
  • Deli-roasted chicken – from the grocery store, shredded
  • Long-grain rice – previously cooked
  • Lime – juiced
  • Soy sauce
  • Extra cilantro – for garnish
  • Lime wedges

Spices Needed for Thai Seasoning

Before making this recipe, double check to see that you have all the spices needed to give this soup that tropical taste. You probably already have these spices in your pantry, because they’re kitchen staples, which is also what makes this soup so easy to put together. Here’s what you need:

  • Cinnamon (gives the soup a warm scent and flavor that can’t be beat)
  • Curry Powder (I love the sweet and savory flavor of curry, which gives this dish more depth and brightness)
  • Ginger (you can grate fresh ginger into this soup, or use dried ginger. It’s hot and zesty yet sweet and warm with a slightly woodsy flavor)
  • Chili Powder (Here’s where you can add extra heat to the soup if you like. It’s aromatic and spicy, so good!)
  • Paprika (With its sweet, bright color, it tastes a little like red bell peppers in a powder form)

Entirely Optional Additions

I find this simple Thai soup to be simply perfect! But, if you want to add anything to the pot, these vegetables and the like would taste delicious!

  • Mushrooms add an earthy flavor and a wonderful, soft texture to the soup.
  • Onion is potent and crunchy, perfect for adding dimension.
  • Red bell pepper is sweet and a little spicy, a great addition to the flavors in the pot!
  • Green onions are a little earthy with a hint of spice, perfect for garnish.
  • Tofu is a great protein addition, with a fun, squishy texture!

Suggestions for this Soup Recipe

  • Do yourself a favor and get a rotisserie chicken from the deli section of your grocery store. It’s deliciously seasoned and shreds up perfectly for this coconut soup.
  • Invest in a really good blender. I love my Blendec blender for soups like this one, which makes it so easy to give the soup a creamy, smooth texture.
  • Don’t skip the coconut milk. You can find coconut milk in the refrigerated section of your grocery store. It gives the soup a sweet, coconut flavor that is to die for!
  • Any kind of rice will work for this recipe but I especially like using long grain rice. Make sure to cook it separately and add the already cooked rice to the soup.
  • Serve this soup along side some homemade fry bread or some sweet coconut bread.

Storing Your Leftovers

This Thai coconut soup recipe will last longer than the night you make it, and your family will thank you! If want to make some for a rainy day, place it in freezer-safe containers, either zip bags or Tupperware, and place in the freezer for up to 3 months. If you just have enough for the fridge, allow your soup to cool completely and place in an airtight container for up to 5 days. To reheat, either microwave or place on the stovetop at a low simmer.

Frequently Asked Questions

What is Thai coconut soup, and what does it taste like?

Thai coconut soup is also known as tom kha. It is a Thai chicken soup that is creamy, rich, sour, and a little salty. It has a light spice that is warming. Some versions are simpler than others, but some Thai coconut soups can contain fish sauce, shrimp, and other delicious, interesting things.

Can you freeze Thai coconut soup?

Yes! Non-dairy soups hold up better when freezing and have a lesser chance of separating. If you want to freeze your soup, allow it to cool completely, place it in a freezer-safe bag or container, and place in your freezer for up to 3 months.

What is the best recipe to make a vegan Thai coconut soup?

You could replace the chicken broth with vegetable broth and use tofu in your soup instead of shredded chicken or chicken thighs.

Read More:35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love

More Thai Recipes to Try

If you love the coconut and lime flavors of this Thai Coconut Soup, try some of our other favorite Thai recipes and serve up a huge feast for your next dinner party!

How to Make Thai Coconut Soup

Coconut Lime Chicken Soup in a green bowl with lime slices and cilantro.

Thai Coconut Soup

5 from 11 votes
Thai Coconut Soup is full of sweet coconut, tangy lime, and tender chicken. You'll love the bursts of sweet and savory flavor in this unique soup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 6


  • Blendtec Blender


Thai Seasoning:


  • Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
  • In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
  • Add the coconut milk, shredded deli roasted chicken, rice, fresh lime juice, and soy sauce. Bring to a low boil then remove from heat.
  • If desired, serve topped with extra fresh cilantro and lime wedges.

Nutrition Information

Calories: 538kcalCarbohydrates: 32gProtein: 22gFat: 37gSaturated Fat: 23gCholesterol: 83mgSodium: 642mgPotassium: 506mgFiber: 3gSugar: 3gVitamin A: 2210IUVitamin C: 13mgCalcium: 47mgIron: 3mg

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recipe adapted from Better Homes and Gardens

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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  1. 5 stars
    This soup is absolute perfection. I did replace cilantro with basil and I didn’t have cinnamon on hand so I replaced that with garam masala. Worked out well!

  2. A friend and I had this at a local wine & tapas restaurant. They were open for lunch and this was so good I ventured to ask for the recipe. The owner was only too glad to share. I have a picture of the ingredients. Her change was to not add the rice and not shred the carrots. It was so good I had to make it tonight! Glad I found your recipe

  3. Is it supposed to be coconut cream instead of milk? I used Trader Joe’s canned coconut milk and it turned out brothy not creamy. It was still delicious!

    1. We use the canned coconut milk, and the soup is a more brothy soup, but I think the cream would be yummy too!

  4. 5 stars
    I’ve been making this soup over the past few years. It’s so warm from all the spices! I absolutely love it. Planning on making it this week, so I decided to finally write a review. Changes I like to make: I like to add 1 tablespoon of fish sauce and use canned chicken.

  5. 5 stars
    Huge hit with the whole family. So easy to make with a rotisserie chicken, and so much flavor. I serve it over rice rather than adding the rice to the soup so that leftovers don’t have mushy rice.

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