Thai Coconut Soup

thai coconut soup Entree Thai
Thai Coconut Soup
  • Prep 15 min
  • Total 55 min
  • Servings 4

Why go out when you can enjoy the flavors of Thai food at home with our recipe for Thai Coconut Soup made with chicken, fresh mushrooms and coconut milk. For some extra heat add in some sliced hot red peppers. MORE+ LESS-

Angie McGowan
Created May 2, 2012
Progresso Broth
Make with
Progresso Broth


lb boneless skinless chicken breasts
carton (32 oz) Progresso™ chicken broth (4 cups)
can (13.5 oz) coconut milk
cup sliced fresh mushrooms
strip (2 inch) lime peel (use vegetable peeler to remove from lime)
cup fresh lime juice
teaspoon grated gingerroot
teaspoon fish sauce
clove garlic, grated
cup torn fresh Thai basil or regular basil leaves
cup coarsely chopped fresh cilantro
cup chopped green onions (4 medium)
tablespoons sliced fresh cayenne or any hot red pepper, if desired


Hide Images
  • 1
    In 12-inch skillet, heat chicken and broth to boiling. Cook over medium heat about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 2
    Remove chicken from broth to plate. Measure out 2 cups broth; place in 3-quart saucepan. (If more liquid is needed, add water.)
  • 3
    Use 2 forks to shred chicken. Add to broth in saucepan. Add coconut milk, mushrooms, lime peel, lime juice, gingerroot, fish sauce and garlic. Heat to boiling. Cook over medium heat until mushrooms are tender, 15 to 20 minutes.
  • 4
    Remove soup from heat. Stir in basil, cilantro and green onions. Garnish each serving with red pepper.

Expert Tips

  • Kaffir leaves can be used in place of the lime peel. They can be found at Asian supermarkets in the produce or frozen food aisle.
  • To save on calories, use light coconut milk instead of regular in this recipe.

Nutrition Information

No nutrition information available for this recipe

© 2021 ®/TM General Mills All Rights Reserved