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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)