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Spicy Coconut Chicken Soup

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Thai
Servings: 2
Author: Jess Smith via Inquiring Chef


  • 2 small shallots
  • 1-4 birds eye chilis, to taste
  • 2 stalks lemongrass, cut into 4-inch lengths
  • 1 Tbsp. galangal, cut into thin slices
  • 2 ½ cups low-sodium chicken broth
  • 1 tablespoon tamarind paste (click here for instructions on how to make this)
  • 1 makrut lime leaves, torn into small pieces
  • 1 small chicken breast, cut into small slices
  • 1 cup coconut milk
  • 1 Tbsp. fish sauce
  • 1 tsp. palm sugar
  • 1 Tbsp. thai chili paste
  • juice from ½ lime
  • cilantro leaves to garnish (optional)


  • Lightly crush shallots, chilis and lemongrass with a rolling pin or pestle.
  • Place a wok over medium-high heat. Add shallots, chilis, lemongrass and galangal to wok and dry roast until fragrant, about 1 minute.
  • Add broth, tamarind paste and lime leaves to wok and bring to a simmer. Add chicken to simmering broth and cook 1 minute. Add coconut milk. Bring soup back to a low simmer and cook until chicken is cooked through.
  • Add fish sauce, palm sugar and chili paste, stirring to combine. Continue to cook for 2 minutes. Taste and adjust seasoning. Turn off heat and add lime juice. Remove and discard lemongrass stalks and shallots. Serve immediately.