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Thai Chicken-Coconut Soup

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This fragrant Thai chicken and coconut soup is a vibrant, aromatic dish that perfectly balances zesty citrus, warming ginger, and the delicate heat of red chillies. Known for its restorative qualities, this high-protein soup features tender chicken breast strips and earthy shiitake mushrooms simmered in a light, silky coconut broth. The addition of cellophane noodles makes it a satisfying meal that feels indulgent yet remarkably fresh and light on the palate.

Ideal for a quick midweek dinner or a nutritious lunch, this recipe is packed with lean protein and nutrient-dense spinach. By using light coconut milk, you achieve a creamy consistency without the heavy saturated fat content of traditional versions. Serve this homemade favourite steaming hot, garnished with plenty of fresh coriander and extra lime for a true taste of Southeast Asian comfort food.

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Ingredients for Thai Chicken-Coconut Soup

  • 110g cellophane noodles

  • 1450ml low-sodium chicken broth

  • 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)

  • 1 additional red Thai (or jalapeño) pepper slices for garnish

  • 3 cloves garlic, chopped

  • 1 tablespoon grated ginger

  • 2 teaspoons grated lemon zest

  • 1 teaspoon grated lime zest

  • 60ml fresh lemon (or lime) juice

  • 60ml Thai fish sauce, divided

  • 230g shiitake mushrooms, sliced (725ml )

  • 2 boneless, skinless chicken breasts (about 140g each), cut into 2 1/2-inch-long by 1/4-inch-wide strips

  • 1 cup light coconut milk

  • 2 cups baby spinach

  • 2 tablespoons chopped coriander (plus sprigs for garnish)

  • 1 coriander sprigs for garnish

How to make Thai Chicken-Coconut Soup

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoons fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped coriander and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of coriander and slices of pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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