Grit Blogs > Green Eggs and Goats

Coconut Chicken Soup

 Coconut Chicken Soup 

I am a HUGE soup fanatic!  The thing is, I'm not a huge fan of chicken soups.  I guess they remind me of being sick.  Anyway, when it comes to chicken soup, this is how I roll.  Thai-style Chicken Coconut Mushroom Soup or "Tom Ka."  I always order this when I go to a Thai restaurant, so this is my make at home version.  It is very soothing on a cold day!


2 tbsp coconut or sesame oil

2 Boneless Skinless Chicken breasts (or some leftover chicken chunks)

1 medium onion, cut in half and sliced

1 small package mushrooms, sliced

1 clove garlic

6 cups chicken broth 

1 can coconut milk 

3 tsp red curry paste - yes, this is a tbsp, but my tablespoon won't fit in my jar!  ;-)

2 tbsp fish sauce 

3 tbsp sugar

1/2 lime or lemon

1 tsp Sriracha sauce (or hot sauce)

Cilantro and chili oil for garnish (optional)


Heat oil in skillet.  Add chicken and saute until just cooked through.  You are going for "cooked" not "browned."  Throw in your onion and mushrooms and cook until onions are translucent.  Add the garlic and stir just a second.  Then add the broth, coconut milk, curry, fish sauce, sugar, lime and Sriracha.  Bring to a boil and simmer for 10 minutes.  Dip into bowls and garnish with cilantro and chili oil if desired.  Enjoy by itself or with your favorite Asian dishes.  The leftovers reheat very well!