Thai Coconut Chicken and Shrimp Soup
Published Jun 02, 2018
Updated Sep 08, 2024
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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!
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! If you prefer a creamier sauce with shrimp, try my coconut chili shrimp 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.
Frequently Asked Questions
This recipe is only 255 calories per serving.
What To Serve With Thai Coconut Chicken And Shrimp Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Coconut Chicken and Shrimp Soup
Ingredients
- 14.5 oz (410g) chicken broth
- 4 cups water
- 3 stalks lemongrass, (white part only, pounded)
- 2- inch (5cm) piece galangal, sliced
- 12 kaffir lime leaves, bruised
- 3 tablespoons Thai roasted chili paste, nam prik pao
- 1/2 lb (250g) skinless chicken breast, cut into cubes
- 1/2 lb (250g) shrimp, shelled and deveined, tail-on
- 6 oz (175g) 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good!
Thank you
I want to try your recipes but I am on a low sodium diet what can I do to get rid, some of the sodium out of the recipe
You can use low sodium ingredients.
Thank you