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Thai Coconut Chicken Soup

Prep Time: 10 mins Cook Time: 15-20mins


  • 2 tablespoons Folona Bone Broth Powder
  • 1 can (14 oz) coconut milk
  • 3 cups chicken broth
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 small onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 cup sliced mushrooms (such as shiitake or cremini)
  • 2 cups cooked shredded chicken breast
  • Juice of 2 limes
  • Fresh cilantro leaves, for garnish
  • Sliced green onions, for garnish
  • Red pepper flakes, for garnish (optional


  1. In a large pot, combine the coconut milk, chicken broth, and Folona Bone Broth Powder. Stir well to dissolve the powder.
  2. Place the pot over medium heat and bring the mixture to a gentle simmer.
  3. Add the Thai red curry paste, fish sauce, grated ginger, minced garlic, sliced onion, and sliced red bell pepper to the pot. Stir to combine.
  4. Simmer the soup for about 10 minutes to allow the flavors to meld together.
  5. Add the julienned carrot, sliced mushrooms, and shredded chicken breast to the pot. Cook for an additional 5 minutes, or until the vegetables are tender.
  6. Stir in the lime juice and taste the soup. Adjust the seasoning with additional fish sauce or lime juice if needed.
  7. Ladle the soup into serving bowls. Garnish with fresh cilantro leaves, sliced green onions, and a sprinkle of red pepper flakes, if desired.
  8. Serve the Thai Coconut Chicken Soup hot and enjoy!

Nutrition Facts 

Serving Size: 1 cup (240 ml)
Calories: 250 Total Fat: 16g
Saturated Fat: 12g Trans Fat: 0g Cholesterol: 30mg Sodium: 600mg Total Carbohydrate: 15g Dietary Fiber: 3g Sugars: 4g Protein: 15g Vitamin D: 0mcg Calcium: 60mg Iron: 3mg Potassium: 450mg

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