Name: Thai Coconut Chicken and Shrimp Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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)

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

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.

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).

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!

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.

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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

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.
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.

19 COMMENTS... read them below or add one

Karen Meyer
November 10, 2015 at 7:13 AM
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
- Rasa Malaysia
  November 10, 2015 at 11:28 AM
  Sure, you can use my photos for your personal use. Thanks for the sweet comment Karen. :)
AnakMalaysia
November 11, 2015 at 3:30 AM
Great recipe. Instead of fresh raw mushroom, I prefer to use canned straw mushrooms. It goes very well with this type of soup.
- Rasa Malaysia
  November 11, 2015 at 9:41 AM
  Sure you can use canned mushrooms.
Dale
November 16, 2015 at 2:27 PM
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!
- Rasa Malaysia
  November 16, 2015 at 2:41 PM
  It’s red chili pepper. :)
  The key ingredient is the Thai roasted chili paste.
  - magnoliasouth
    February 19, 2016 at 12:34 PM
    Most use either thai chili peppers (yes, chili over chile) or serranos in a pinch. Either one works.
Amy
November 20, 2015 at 6:32 AM
Oh my, your soup and photos look great! I can only hope for the same.
Lorylie Gernan
January 11, 2016 at 9:57 AM
I am excited to try this dish, Do you recommend a specific brand of Thai Roasted Chili paste?
- Rasa Malaysia
  January 11, 2016 at 1:06 PM
  I like Pantai brand: http://www.asiansupermarket365.com/Pantai-Brand-Chili-Paste-With-Soya-Bean-Oil-p/hptsct.htm
Linda @ Food Huntress
January 11, 2016 at 1:33 PM
Love this kind of soup and your pictures are great also!
- Rasa Malaysia
  January 11, 2016 at 3:38 PM
  Thanks Linda.
magnoliasouth
February 19, 2016 at 12:38 PM
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. ;)
Sally
July 25, 2017 at 3:24 PM
Love your cooking ? I am wondering where or how can I get the receipts . Thanks
55.0
- Rasa Malaysia
  July 26, 2017 at 10:55 AM
  Click on the red “CLICK HERE FOR RECIPE” at the bottom of the page.
jay carol
April 12, 2018 at 8:04 PM
Yummy I just made this. Thank You Bee
55.0
- Rasa Malaysia
  April 12, 2018 at 8:08 PM
  Thanks Jay for trying this Thai coconut chicken and shrimp soup.
Per
April 30, 2018 at 11:02 PM
This was great! I got all the ingredients except shrimp. Using Kaffir lime leaves makes a big difference!
55.0
- Rasa Malaysia
  May 1, 2018 at 10:03 AM
  Totally! Kaffir lime leaves are amazing. I am glad you tried my recipe.

Thai Coconut Chicken and Shrimp Soup