Thai Chicken Coconut Soup

Serves 4-6

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  • 2 Tablespoons coconut oil
  • 1 large yellow onion, peeled and sliced thinly
  • 2 red, yellow, or orange bell peppers, seeded and sliced thinly
  • 2 cups shiitake mushrooms, quartered
  • 1 teaspoon sesame oil
  • 5 cloves of garlic, peeled and minced
  • 2 inch piece of ginger, peeled and minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup whole cherry tomatoes
  • 64 oz organic chicken or veggie broth
  • 2 cups cooked, shredded chicken
  • 1 cup full-fat canned coconut milk
  • 3 Tablespoons green thai curry paste
  • 2 Tablespoons tamari
  • 2 cups bean sprouts
  • Sea salt to taste
  • 1 bunch of fresh cilantro (leaves only) for garnish


  1. Heat the coconut oil in a large pot over medium-high heat. Add the onions and bell peppers and cook till they begin to soften, about 6-8 minutes.
  2. Add the shiitake mushrooms and sesame oil and cook until soft, about 5 minutes. Add the garlic, ginger, red pepper flakes, cherry tomatoes and cook for 3 more minutes.
  3. Add broth, chicken, coconut milk, curry paste, and tamari. Bring to a boil then reduce to a simmer for just a few minutes.
  4. Remove from heat, add the bean sprouts and stir to combine. Taste and salt as necessary.
  5. Serve in bowls and garnish with cilantro and some hot sauce if you like an extra kick.