Thai Coconut Soup Using Ingredients You Actually Have!

Thai Coconut Soup Using Ingredients You Actually Have!

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"I love Thai coconut chicken soup, but never had the authentic and exotic ingredients the recipes called for. I invented this recipe through trial and error to make the flavors I love, without going to specialty stores. Substitute 3 chicken breasts for the chicken tenders if you desire."
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1 h 10 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
  2. Arrange chicken tenders in the prepared baking dish.
  3. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. Dice chicken.
  4. Heat oil in a pot over medium heat; cook and stir yellow onion in the hot oil until onion is slightly browned, about 10 to 15 minutes. Pour in chicken stock and bring to a boil. Reduce heat to low and simmer; add carrot, red bell pepper, and bamboo shoots. Slice the white part of green onions in half lengthwise and add to soup. Stir in diced chicken, coconut milk, lemon juice, curry powder, red pepper flakes, turmeric, ginger, paprika, and garlic powder. Bring to a boil, reduce heat, and simmer until vegetables are tender and flavors have combined, about 10 minutes.
  5. Slice the green part of green onion; add to soup. Remove from heat and serve.



This was SO GOOD!! I did add some lime juice as to the recipe along with the lemon juice, and then just before serving I sprinkled fresh cilantro on top! I will definitely make this again!

This was a great base recipe, I really enjoyed trying this soup. I used left-over rotisserie chicken and did add a heaping tablespoon or so of oyster sauce, as I felt this needed some "meatines...

I chose this recipe because, like the name says, it's made with ingredients you already have. This was the coconut/curry flavor I was looking for! I made as stated except I cubed some chicken br...

I love coconut soup but this was AWFUL!!! I should've known better than dumping that much curry powder into the pot. It was SO strong. I had to rinse everything off in a strainer and then just...

Just what I was looking for! I followed the recipe exactly until I diced up 2 potatoes that I had microwaved for 3 minutes and added with the carrots (just to make it a bit more filling) and usi...