Thai Coconut Chicken Soup

I’m all about transforming leftover ingredients into something entirely new because it makes the most of your time, ingredients, energy, and budget! I call recipes like these “Meal Makeovers”, as it’s a creative way to combine boring leftovers and kitchen staples into something completely new, exciting, wholesome, and satisfying. 

While this may not be an authentic version of Thai Coconut Chicken Soup, it is something any home cook can create in less than 30 minutes! 

The soup can be a keto or low-carb meal on its own, or it can be served along side a bowl of steamed basmati or jasmine rice. 

Thai Coconut Chicken Soup

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes


  • 1 tbsp. cooking oil (ghee or coconut oil recommended)
  • 1 medium onion, finely diced
  • 2 stalks celery, finely diced
  • 1/2 cup finely diced carrots
  • 1 cup sliced red, yellow, or orange mini peppers
  • 2 cups cooked chicken, diced (leftover from another meal is ideal!)
  • 4 cups low-sodium chicken stock
  • 3 tbsp. low-sodium soy sauce
  • 2 tbsp. chili-garlic paste, like Sambal or Sriracha
  • 1 can full-fat coconut milk
  • 1 stalk lemongrass, sliced in half*
  • Zest + juice of half a lime
  • Salt (to taste)
  • Cilantro



Heat oil in a large Dutch oven or stock pot. Add onion, celery, carrot, and peppers and cook on medium-low for a few minutes until vegetables are slightly tender and transparent.


Add remaining ingredients (except salt and cilantro) and simmer on low for about 20 minutes. Add salt only if necessary, as other ingredients, such as leftover chicken, salt, chili paste, and soy sauce will affect saltiness. Top with a few sprigs of fresh cilantro.


Serve right away or freeze. This soup is especially delicious on a cold, Winter day!


*Sometimes lemongrass can be hard to find, so it's not a necessary ingredient, but adds delicious flavor if you can find it. I happened to have some lemongrass essential oil, and added 2 drops of that instead! Worked perfectly!

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