Thai Ginger Chicken Soup

Kitchen Tested
  • Yield 6 servings

A soup recipe rich with the flavors of Thailand—coconut milk, ginger, and lime.

Thai Ginger-Chicken Soup
Lara Ferroni Photography


1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can unsweetened light coconut milk
3 cups reduced-sodium chicken broth
1 (1-inch) knob fresh ginger, peeled and grated
2 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 1/2 pounds boneless, skinless chicken thighs, cut into ½-inch chunks
1 cup sliced mushrooms
2 scallions, thinly sliced, including some tender green tops
1 tablespoon chopped fresh cilantro
1 cup thinly sliced sugar snap peas
1 1/2 cups frozen corn kernels
Thai red curry paste
Lime wedges
Chopped fresh cilantro


  1. Combine the coconut milks, broth, ginger, fish sauce, lime juice, and zest in a large soup pot, heat to medium-low, and add the chicken. Simmer until the chicken is cooked through and the flavors have melded.
  2. Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes.
  3. At the table, add curry paste to taste (start with ¼ teaspoon or less per serving) and garnish with lime wedges and cilantro.

Recipe from Soup Night: Recipes for Creating Community Around a Pot of Soup (2013, Storey Publishing)



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