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Thai Coconut Chicken and Shrimp Soup - the best soup you'll ever make in your kitchen. This Thai soup is to-die-for, better than Thai takeout!
Fall is finally here in Southern California. In the mornings and nights, I have started to feel the chills in the air, and I am super excited to be making hearty soups for my family.
When it comes to soups, I simply love Thai soups. Nothing beats a bowl of piping hot, spicy, aromatic and utterly delicious Thai soup such as Tom Yum Goong (Spicy Shrimp Soup) or Tom Kha Gai (Coconut Chicken Soup).
This Thai Coconut Chicken and Shrimp Soup is pretty much a combination of the two recipes; it’s absolutely appetizing, mouthwatering and delicious. Trust me, the soup is SO GOOD and it’s better than your regular Thai restaurants. You just have to try my recipe! If you prefer a creamier sauce with shrimp, try my coconut chili shrimp recipe.
When it comes to making Thai soups, there are a few ingredients that are essential: lemongrass, kaffir lime leaves, and galangal. They are the key ingredients that lend and impart the iconic and unmistakably Thai flavors.
They can be found at Asian or Southeast Asian stores. If you can’t find these ingredients, just skip them. It’s not ideal but there are really no real substitutes for them.
Frequently Asked Questions
This recipe is only 255 calories per serving.
What To Serve With Thai Coconut Chicken And Shrimp Soup
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Coconut Chicken and Shrimp Soup
Ingredients
- 14.5 oz (410g) chicken broth
- 4 cups water
- 3 stalks lemongrass, (white part only, pounded)
- 2- inch (5cm) piece galangal, sliced
- 12 kaffir lime leaves, bruised
- 3 tablespoons Thai roasted chili paste, nam prik pao
- 1/2 lb (250g) skinless chicken breast, cut into cubes
- 1/2 lb (250g) shrimp, shelled and deveined, tail-on
- 6 oz (175g) fresh white button mushrooms, stems trimmed and quartered
- 1 red chilies, deseeded, cut into thick strips
- 2 1/2 tablespoons fish sauce
- 3/4 cup coconut milk
- 1 big lime, juiced
Instructions
- Add the chicken broth and water to a pot over high heat. Then, add the lemongrass, galangal, kaffir lime leaves, and roasted chili paste to the broth and bring to a boil.
- Add the chicken, shrimp, mushrooms, and red chili. Once the chicken and shrimp are cooked, add the fish sauce, coconut milk, and lime juice. Stir to combine well, then turn off the heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! I got all the ingredients except shrimp. Using Kaffir lime leaves makes a big difference!
Totally! Kaffir lime leaves are amazing. I am glad you tried my recipe.
Yummy I just made this. Thank You Bee
Thanks Jay for trying this Thai coconut chicken and shrimp soup.
Love your cooking ? I am wondering where or how can I get the receipts . Thanks
Click on the red “CLICK HERE FOR RECIPE” at the bottom of the page.
Tom Kha is the best soup on the planet, in my opinion anyway! This is almost exactly the way I make mine. The only real differences are that I use cilantro and I don’t usually use shrimp, due to costs. I’ve never seen one that didn’t use cilantro but that’s okay. I just have to have that flavor in there because I’m OCD that way. ;)
Love this kind of soup and your pictures are great also!
Thanks Linda.
I am excited to try this dish, Do you recommend a specific brand of Thai Roasted Chili paste?
I like Pantai brand: http://www.asiansupermarket365.com/Pantai-Brand-Chili-Paste-With-Soya-Bean-Oil-p/hptsct.htm
Oh my, your soup and photos look great! I can only hope for the same.
I am headed to store right now – so hope to find galanga and kefir leaves at whole foods. Question: the redchilie you cut up – it looks like red bell pepper strips in the photos – is it? or another pepper of some sort? Thank you!
It’s red chili pepper. :)
The key ingredient is the Thai roasted chili paste.
Most use either thai chili peppers (yes, chili over chile) or serranos in a pinch. Either one works.
Great recipe. Instead of fresh raw mushroom, I prefer to use canned straw mushrooms. It goes very well with this type of soup.
Sure you can use canned mushrooms.
Love Love Love your cooking lady. I have my home recipe collection and have Mac Gourmet and would ask your permission to use your beautiful pictures for my personal use only. Karen
Sure, you can use my photos for your personal use. Thanks for the sweet comment Karen. :)