Thai Coconut Soup with Chicken and Rice

This Thai Coconut Soup couldn’t be easier to make and it’s packed with flavor. Served with pita wedges or naan bread, it’s the perfect dinner for a cold winter night!

The first time I made this Thai coconut soup, we were living in London and I was pregnant with Star. 

One perk of being pregnant is that you can pretty much always claim the leftovers (and, conversely, you can claim that the baby is not in the mood for unappealing leftovers).

thai coconut soup

In the case of this Thai coconut soup, the baby was very MUCH in the mood for all the leftovers and I’m pretty sure Bart didn’t even see those leftovers before I’d finished them off.

That baby is now nearly four years old and every time I make this soup, I wonder if I can still claim pregnancy cravings so I don’t have to share any of the soup we don’t finish off at dinner.

coconut soup

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Thai Coconut Soup

4.95 from 20 votes

Thai Coconut Soup with Chicken and Rice

This Thai Coconut Soup couldn't be easier to make and it's packed with flavor. Served with pita wedges or naan bread, it's the perfect dinner for a cold winter night!

Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Janssen Bradshaw


  • 3 Tablespoons butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon. paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon chili powder or 1/4 if you like it hotter
  • 1 large carrot grated
  • 2 cups chicken broth
  • 1 15- ounce can coconut milk
  • 1-2 chicken breasts cooked and shredded
  • 1 1/2 cups cooked rice
  • 2 Tablespoons lime juice
  • 1 Tablespoons soy sauce


  1. In a large pot or dutch oven, melt the butter over medium heat, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft.
  2. Add the remaining ingredients and bring to a low boil, then let simmer for about 5 minutes. Salt and pepper to taste and serve immediately.
  3. We ate ours with naan bread which was not a bad decision.

Recipe Notes

Note: I used 1/4 teaspoon of chili powder when I made it and it was pretty spicy (my lips were tingling by the time I finished my bowl and we put sour cream in the girls' servings to cool it down so they could eat it). But the chili powder I used, which was already in the cupboard of this London flat, was labeled "hot chili powder" so it may have been extra spicy. I'd start with the 1/8 teaspoon and add more if you want more heat.

(slightly adapted from Favorite Family Recipes)

thai coconut

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  1. 5 stars
    This looks amazing! I've made a few Thai coconut soups that I love, but they've all contained peanut butter (which is awesome and delicious, but I've been wanting to make a version without it). This looks perfect. Do you know how convenient it is to know that I will always LOVE any recipe I get from your blog?

    1. 5 stars
      Made this last night–SO good. I'm embarrassed to admit how many bowls I ate, so I'll just leave it at that. Amazingly good. Thanks for the recipe.

  2. 5 stars
    If I've learned one thing from you Janssen it's that any recipe you post I should triple the recipe. For one because it's sure to be good, but also…you guys must eat like birds!!! Whenever I double your recipe we barely have enough to feed our family. It's giving me self esteem problems 😉 haha. Or maybe it's just that my kids eat adult size portions now 😉

  3. 5 stars
    I made this for supper. I didn't have any chicken, so I added some green beans and mushrooms. It was perfect.
    I will be making it again. Thank you for such a simple and delicious recipe.

    Ps. Mine wasn't spicy.

  4. 5 stars
    FYI, outside the US, chili powder is often actually what we call cayenne powder. So if you use regular chili powder (not cayenne) you should be fine!

  5. 5 stars
    This has become on our list of favorite recipes! I make this regularly! We use avocado oil to make it dairy free. I’ve added finely chopped zucchini too ! Thanks for sharing!

    PS your other recipes show up on my “Google Home,” but I can’t get this one to show up!!

  6. 5 stars
    Delicious!! We love this soup and have made it many times! I love that it is so flexible, I always end up throwing whatever vegetables I have in the fridge in it to up the veggie content.

  7. Is the coconut milk sweetened or unsweetened? You stated that you adapted the receipt from The Favorite Family Recipe. They used a sweetened coconut milk but it’s not listed in your ingredients. So I just want to make sure which one your using, sweetened or unsweetened.
    Thanks. Looks delicious. Can’t wait to try it.

  8. 4 stars
    I was looking for a recipe that includes chicken, rice, and coconut milk, and yours was just right, but I did make a few changes. I used brown rice and leftover rotisserie chicken (breasts), and along with the sauteed shredded carrot, I added finely sliced shallot and small pieces of red bell pepper to give it color. I also used Thai basil (for color and flavor) and just a bit of Thai red curry paste to give it a punch. Lime juice is essential, and a thin slice of ginger on top made it absolutely delicious. Thank you!

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