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Thai Chicken-Coconut Soup

For a spicier soup, add 2 seeded and minced Thai or serrano chilies. Use kitchen gloves to protect your hands while mincing and seeding chilies, as they have volatile oils that can irritate your skin.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


  • 1 small orange
  • 3 cups coconut milk
  • 1 1/2 cups chicken broth
  • 2 tsp. Asian fish sauce
  • 2 boneless, skinless chicken breast halves, cut into bite-size pieces
  • 6 oz. button mushrooms, quartered
  • Juice of 1 lime
  • Salt and freshly ground pepper, to taste
  • 1/4 cup chopped fresh basil, preferably Thai


Make the soup base
Grate 1 Tbs. zest and extract 1/2 cup juice from the orange. In a large saucepan over medium-high heat, combine the orange zest, orange juice, coconut milk, broth and fish sauce. Stir well and bring to a boil.

Cook the chicken and mushrooms
Reduce the heat to low, add the chicken and simmer for 5 minutes. Add the mushrooms and cook until the chicken is opaque throughout and the mushrooms are tender, about 5 minutes more. Add the lime juice and season with salt and pepper. Ladle the soup into warmed bowls, garnish with the basil and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).