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Thai Coconut Chicken and Shrimp Soup

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Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout!

Thai Coconut Chicken and Shrimp Soup – the best soup you'll ever make in your kitchen. This soup is to-die-for, better than Thai takeout! | rasamalaysia.com

Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout | rasamalaysia.com

Fall is finally here in Southern California. In the mornings and nights, I have started to feel the chills in the air, and I am super excited to be making hearty soups for my family.

Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout | rasamalaysia.com

When it comes to soups, I simply love Thai soups. Nothing beats a bowl of piping hot, spicy, aromatic and utterly delicious Thai soup such as Tom Yum Goong (Spicy Shrimp Soup) or Tom Kha Gai (Coconut Chicken Soup).

Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout | rasamalaysia.com

This Thai Coconut Chicken and Shrimp Soup is pretty much a combination of the two recipes; it’s absolutely appetizing, mouthwatering and delicious. Trust me, the soup is SO GOOD and it’s better than your regular Thai restaurants. You just have to try my recipe!

Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout | rasamalaysia.com

When it comes to making Thai soups, there are a few ingredients that are essential: lemongrass, kaffir lime leaves, and galangal. They are the key ingredients that lend and impart the iconic and unmistakably Thai flavors.

They can be found at Asian or Southeast Asian stores. If you can’t find these ingredients, just skip them. It’s not ideal but there are really no real substitutes for them.

Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout | rasamalaysia.com

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Thai Coconut Chicken and Shrimp Soup Recipe

Thai Coconut Chicken and Shrimp Soup – the best soup you'll ever make in your kitchen. This soup is to-die-for, better than Thai takeout! 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 372 kcal

Ingredients

  • 1 can 14.5 oz chicken broth (1 3/4 cups)
  • 4 cups water
  • 3 stalks lemongrass white part only, pounded
  • 2- inch piece galangal sliced
  • 12 kaffir lime leaves bruised
  • 3 tablespoonsThai roasted chili paste nam prik pao
  • 1/2 lb skinless chicken breast cut into cubes
  • 1/2 lb shrimp shelled and deveined, tail-on
  • 6 oz fresh white button mushrooms stems trimmed and quartered
  • 1 red chilies deseeded, cut into thick strips
  • 2 1/2 tablespoons fish sauce
  • 3/4 cup coconut milk
  • 1 big lime juiced

Instructions

  1. Add the chicken broth and water into a pot on high heat. Add the lemongrass, galangal, kaffir lime leaves and roasted chili paste into the broth and bring to boil.
  2. Add the chicken, shrimp, mushroom and red chili. When the chicken and shrimp are cooked, add fish sauce, coconut milk and lime juice. Stir to combine well. Turn off heat and serve immediately.

Recipe Notes

If you can't find lemongrass, galangal, and kaffir lime leaves, just skip them. There are no real substitutes but your soup will not have the aromas imparted by these ingredients. You can buy Thai roasted chili paste online.

Nutrition Facts
Thai Coconut Chicken and Shrimp Soup Recipe
Amount Per Serving (4 g)
Calories 372 Calories from Fat 166
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 11.7g 59%
Cholesterol 219mg 73%
Sodium 1625mg 68%
Total Carbohydrates 8.5g 3%
Dietary Fiber 2g 8%
Sugars 3.7g
Protein 43.3g 87%
* Percent Daily Values are based on a 2000 calorie diet.

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19 COMMENTS... read them below or add one

  1. Love Love Love your cooking lady. I have my home recipe collection and have Mac Gourmet and would ask your permission to use your beautiful pictures for my personal use only. Karen

    Reply

  2. Great recipe. Instead of fresh raw mushroom, I prefer to use canned straw mushrooms. It goes very well with this type of soup.

    Reply

  3. I am headed to store right now – so hope to find galanga and kefir leaves at whole foods. Question: the redchilie you cut up – it looks like red bell pepper strips in the photos – is it? or another pepper of some sort? Thank you!

    Reply

  7. Tom Kha is the best soup on the planet, in my opinion anyway! This is almost exactly the way I make mine. The only real differences are that I use cilantro and I don’t usually use shrimp, due to costs. I’ve never seen one that didn’t use cilantro but that’s okay. I just have to have that flavor in there because I’m OCD that way. ;)

    Reply

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