Thai Chicken Soup

This image courtesy of Olivia Brent

Editor's Note: Easy to make and comforting as can be, this recipe for Thai Chicken Soup is one you'll want to include in your meal planning. The soup includes an assortment of vegetables, chicken, coconut milk, and plenty of garlic, resulting in a hearty dish that you can serve for lunch or dinner. You can likely get this soup on the table in under an hour, too, making it the ideal choice for anyone who wants to make a no-fuss soup from scratch. You'll love making this flavorful take on the traditional chicken soup recipe for family and friends. 

From Chef Greg Atkinson, Restaurant Marché, and author of At the Kitchen Table. Coconut milk adds a subtle, creamy sweetness and the baby bok choy lends a tender crunch to this quick and savory soup.

Makes4 servings

Cooking MethodSauteeing



One Pot MealYes

Recipe CourseMain Course


Taste and TextureGarlicky, Savory

Type of DishChicken Soup, Hot Soup, Soup


  • 4 cloves garlic
  • One 2-inch-long piece fresh ginger
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, peeled and thinly sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium carrot, peeled and sliced
  • One 6-ounce boneless chicken breast half, thinly sliced
  • 15 ounces low-sodium chicken broth or stock
  • One 15-ounce can coconut milk
  • 4 heads baby bok choy, sliced
  • A few leaves fresh cilantro
  • 1 teaspoon crushed dried red chiles


  1. Rub the garlic and ginger through a very fine grater or put them in a blender with a couple tablespoons of water and puree until smooth.

  2. Heat the oil in a heavy-bottomed pot over medium-high heat and sauté the ginger and garlic for 1 minute, or until the aroma fills the air.

  3. Add the onion, bell pepper, and carrot to the pot and sauté for 1 minute longer. Add the chicken and cook for 5 minutes, turning the pieces 3 or 4 times as they begin to brown.

  4. Add the chicken broth and coconut milk and bring the soup to a boil. Add the baby bok choy and cook for 2 minutes, or until the bok choy is tender. Transfer the soup to serving bowls and top with cilantro leaves and crushed dried red chiles. Serve immediately.


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I recommend not using light coconut milk for this - it comes out too thin and watery.


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