Marinas Coconut Chicken Soup

Really wanted to make soup today.  And wanted something different to try.  I was inspired by Thai Place in San Francisco to make some soup with coconut milk.  And of course I add my own ingredients for a little different, delicious flavor and taste 🙂


1 lb chicken thighs, cubed
4 cups chicken broth (if you don’t have it, just add water)
1 1/2 cans coconut milk
2 medium carrots, chopped
1 medium white onion, chopped
1 small ginger, chopped big slices (you will need to remove them before you put coconut milk)
4 medium celery sticks, chopped
2 small basil leafs
4 small cloves garlic, minced
cayenne pepper, pinch
cilantro for garnishing
2 tablespoons coconut  oil or butter (whatever you prefer)
salt and pepper as desired
 1 lemon, juice from lemon  

Bring chicken broth or water to simmer over medium-high heat in a medium soup kettle.  Add chopped celery, carrots, ginger and cook it for couple minutes.  While that’s cooking, heat the pan and add butter  or coconut oil than add chopped onions and saute until soft.  Also add minced garlic to onions in the end.  Add onions and garlic to soup kettle.  Cook it for another minute or two.  Cut chicken in small pieces.  Add chicken to soup.  Stir it well.  Remove ginger chunks and basil leafs. Add coconut milk.  Stir it again well and let it cook for 5-7 minutes.  Add cilantro, cayenne pepper, lemon and little salt and pepper.  Turn the heat off.  Serve your delicious soup.

26 thoughts on “Marinas Coconut Chicken Soup

  1. Just cooked this soup minutes ago! My goodness it’s sooo good! Can’t wait for my husband to try this! I love thai soups! Great recipe! 🙂

  2. Thanks for following This Dame Cooks. I love anything with coconut milk so I added a few slivers of Thai chili for a little zing. This reminds me of the South Pacific where coconut is king.

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  5. How well do you think this would do in a crock pot? Maybe on low for 6-8 hours or so? Just an idea, I’m a big crock pot fan. 🙂 This sounds delicious and I’ve got to make it within the next week or so.

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  7. It worked great in the crock pot. I didn’t pre cook anything. I started with 4 cups of water, too much since veggies put off liquid. I drained some. We all loved the soup. Thanks for sharing.

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