Recipe for Thai coconut soup

Recipe for Thai coconut soup

We have been to Thailand many times and besides the people, the beaches and the temples, it’s the food that is always a major highlight of our trips. We love Thai food so much that on one of our trips to Chiang Mai we decided to take a course at the famous Chiang Mai Thai Cookery School run by Sompon and Elizabeth Nabnian. Here is one of the delicious recipes we learnt from them.


Serves 4

  • 500ml of thick coconut milk
  • 500ml of thin coconut milk
  • 300gm of sliced chicken breast
  • 4 shallots
  • 200gm of straw mushrooms
  • 2 tbsp of lime juice
  • 5 small chillies
  • 2 stalks of lemon grass
  • 3 tbsp of fish sauce
  • 3 kaffir lime leaves
  • 1/2 cup of chopped coriander leaves


  1. Pour the thick and thin coconut milks into a saucepan and turn onto a high heat.
  2. Add the chopped lemongrass, shallots, mushrooms and chillies and bring to the boil.
  3. Simmer for 5 minutes and add in the chicken breasts.
  4. Next add in the fish sauce and kaffir lime leaves and bring to the boil again.
  5. Turn off the heat and add in the lemon juice and half the coriander leaves – use the rest for a garnish, then serve.