Simple Thai Chicken Soup

I am such a fan of the quick throw together soup. This Thai chicken soup was exactly that. I couldn’t face another plain chicken stock soup – you know when you just CRAVE a big punchy flavour vibe? Well, this was that for me earlier last week. This is easy to make with any kinds of leftovers you have in meat or veg department – except maybe root veg, not so awesome for this texture wise, but zucchini / fennel / kale… Those would all be great veggie alternatives if you’ve not got / don’t eat meat.

To make this as a family meal, simply multiply it out to your desired quantity.

TIP: Everyone’s palate is different: Start with the lower of the suggested measures above and increase as you feel you’d prefer. It’s all about getting a hang of creating balance in a dish first and then increasing intensity as desired.

Pop back and let me know what you thought!

Simple Thai Chicken Soup Recipe

Servings: 1 nig meal or 2 light ones


  • 100 g left over roast meat I used chicken thigh
  • 250 ml quality home made stock (veggie, chicken, beef or fish depending on what meat / not meat you’re using) for a proper stock recipe READ HERE.
  • 100 ml coconut milk or 80ml coconut cream with a splash of water
  • 2-3 tbsp fish sauce (I use squid brand, nothing but anchovies and salt in it)
  • 1-1.5 limes, juiced
  • 1-2 tbsp coconut /maple or rice malt syrup
  • 1/2 cup chopped kale or bok choy
  • 1 handful coriander
  • 1/2 zucchini, chopped however you like (or other green veg of your choosing)
  • 2 spring onion stalks (if you have. not essential)
  • 1/2 red chili (I blend 10 large red chillies – with seeds removed from half of them – with 1/3 cup coconut oil every couple of months and keep in a jar for when I need a chilli kick for something to save having to chop chillies for a small amount, or worse still, waste them due to not needing more for ages thereafter. So I used a heaped teaspoon of that mixture for this.)


  • Pop all ingredients except for the fresh coriander into a saucepan.
  • Bring to a boil for a minute or two.
  • Pour into a bowl
  • Top with coriander
  • Eat πŸ™‚

thai chicken soup

Comments 13

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  1. Alexx, it tastes fantastic!! I’ve just used my chicken stock and the leftover roast chook from last weeks cook up. Thank you, love it! Kx

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  2. I made this tonight with the leftover chicken and stock from your Chicken curry pot roast. It was the quickest tastiest meal I have ever made! Thank you so much for the recipe.

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  3. Made his & hers versions for lunch today and it’s divine!! Quick, nutritious, delicious eating at it’s finest. Thank you πŸ™‚

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