The flavor combination of this Spicy Thai Ginger Coconut Chicken Soup is absolutely divine.

Spicy chilies & fresh ginger, along with creamy coconut milk, and succulent chicken, make for a Thai inspired meal, that’s not only scrumptious, but quick & easy to make too.

Spicy Thai Ginger Coconut Chicken Soup:

I love the coconut chicken soup from Spicy Thai in St. Catharines, Ontario.

Since I loved it so much, my family adapted a recipe that we can now make at home and it’s so good! Yum!

Type: Soup Recipe

Serve With: freshly chopped cilantro for garnish & wedges of lime
Prep Time: 8 min
Cook Time: 25 min
Yield: 6 bowls

Ingredients:

• 3 chicken breasts – boneless, skinless, 1 inch cubed
• 7 cups chicken stock – or stock
• 1 cup water
• 3 1/3 cups coconut milk
• 3 tbsp ginger – freshly grated
• 1/2 cup heavy cream
• 1/2 tsp cayenne pepper
• 1/4 cup lime juice – freshly squeezed; please don’t use lime juice from a bottle.
• sea salt – to taste
• freshly cracked black pepper – to taste

Instructions:

1. Pour all liquids and spices in a large pot, and bring to a boil.
2. While waiting, cut chicken into 1 inch cubes.
3. Once liquids boil, add chicken breast and simmer for 15 minutes.
   • Tip: Be careful when adding chicken breast, as the liquid is very hot and could splash you and burn your skin.
4. Check to make sure chicken is cooked through by picking out one piece and cutting it open.
5. Serve soup in beautiful bowls with chopped cilantro on top for garnish.

The grated ginger gives it an interesting texture and is a little bit crunchy – awesome flavor! Plus, the more cilantro, the better, in my opinion.

We love this spicy Thai soup so much that we cook it often!