Thai Coconut Soup


Thai Coconut Chicken Soup  

Canadian winters are cold and give us all a great appreciation for our warm summers. They have a certain charm, watching beautiful snowflakes falling from the sky, forming a blanket of rich whiteness across the ground. The snow almost looks like a white blanket you would find ironically on top of a bed under which Canadians seek warmth in their homes during the cold winter. There is nothing like cooking up a Thai coconut soup to keep yourself warm during these cold winter months. As Canadians cook with Canada's newest version of Canada's Food Guide, I would like to share with you a recipe I have continuously been refining over the years. The food guide features a simplified way of eating that includes half your plate to be fruits and veggies at every meal if and when possible.

Please keep in mind that coconut milk has a significant number of calories and despite what many health experts will claim still has a moderate amount of saturated fat. I try to emphasize to my students to use balance and moderation when cooking foods. Winter by no means that we are to stay at home and vegetate, rather as in the following article from National Geographic, there is no such thing as bad weather only bad clothing. Enjoy!


  • 1 Can Coconut Milk (400 ml or greater)
  • 1 tbsp Red Curry Paste (See here for a red curry paste recipe or buy store-bought)
  • 1 tbsp Soy Sauce or 1 Tbsp Salt (Iodized)
  • 3-4 Keffir Lime Leaves or
  • 1 Tsp of Ground Rind of Lime
  • 2 Squares of Instant Noodles
  • 2-4 Cups of Vegetables (Mixed- I like to use Presidents Choice Thai Frozen Mix as it has all the         veggies used in Traditional Thai dishes you will find in restaurants)
  • 2 Cups of Water
  • 1 cube vegetable stock to enhance flavour
  • 1 tsp Stevia, Xylitol or Brown Sugar (Balances acid from Lime Leaves or Peel) ¼ cup Roasted Cashews (Optional if you have a nut allergy) Two Chicken Breasts or Legs (Skin Removed, Salted, Cut and Sliced) or if Vegetarian two packets of sliced mushrooms cooked using the same method as the chicken.

    Paste Recipe

  • 2 Shoots of lemongrass
  • 2 Tablespoons of Galangal or Ginger
  • 1 Tablespoon of Galangal Peel or Lime Peel
  • 1 Tablespoon Garlic
  • 1 Teaspoon Coriander Seed
  • 1 Teaspoon Ground Cumin
  • 1 Tablespoon Oil (I like to use Avocado Oil)
  • 1 Colouring Red pepper or 4 peels of red chilli, Green Curry- 4 peels of green chilli or 1 green pepper, Golden Curry- 1 tsp Turmeric or curry powder
  • Instructions: 

    Paste Preparation (Skip if you are using a store-bought one)
    I have used this paste which 
    can get a little spicy but well worth it

    1) Wash lemongrass thoroughly and remove outer leaves and discard. With the back of a large knife in a hammering, motion starts to smash the lemongrass down the entire stalk. After this is done and the lemongrass is tender start to chop the lemongrass into fine pieces. 

    2) Place lemongrass in a food processor or blend with a blender (best to use an electric blender but hand blender is acceptable too). 

    3) Cut galangal/ginger into fine pieces and add to the food processor/blender 

    4) Add Dried Keffir Lime Leaves or Peel (Lime Peel is a great substitute), Ground Coriander Seed, Ground Cumin and Avocado Oil to the blender/food processor. 

    5) Place a lid over the top of the food processor to lock and blend until you have a fine paste Creation of the Dish.

    Prepping the Chicken: 

    1) Skin and cut chicken into portions (If cutting from a whole Chicken)
    2) Cut chicken into slices 

    3) Add oil to the pot and heat enough but not so much as to have the oil burn. 

    4) Add sliced chicken to the pot and stir with a ladle continuously. (Note chicken if sliced very thin will cook very fast, it will be difficult for you to take a temperature of these slices but do not worry you will kill any subsequent bacteria through boiling in the next steps) 

    5) Remove chicken from the pot and place it on a plate to be added at a later time 

    Preparing the Curry: 

    Step 1: In the pot which you cooked your chicken add a tablespoon of oil and add vegetables to sauté for a few minutes. Note vegetables can be added straight from frozen or if you have fresh veggies then you may add them and sauté for a few minutes. 

    Step 2: Open the coconut milk container and add the entire contents into the pot with vegetables you have just stir-fried and stir the pot vigorously (I know… I just used an idiom you can tell I am a teacher) 

    Step 3: Add the curry paste and the two additional cups of water as well as the chicken to the pot of coconut milk and vegetables and let the pot come to a boil and let the pot continue to boil for approximately 10 to 15 minutes. 

    Tip: Once the pot has reached a boil you can place the temperature lower so that you do not lose water to the atmosphere. Try to keep the pot covered when boiling so that the temperature is maintained. 

    Step 5: Mix the pot allowing the noodle nests to open and unravel. Add more water as needed.


    I love to use Presidents Choice Thai-Style vegetable mix as it just makes life easier.
    This easy to use mix from Presidents Choice 
    makes life a little easier and your grocery list that much shorter!

    Frozen vegetables are just as nutritious as fresh vegetables and can help you save money in the long run as a consumer. Some websites will claim otherwise but again if you read my blog you will know where to look for reputable health information and not quack sites. I like to buy whole chickens and cut them into their respective pieces: Breasts, Legs, Thighs, Wings and Drums Sticks. People do not realize how much per kg you can save by doing this yourself. Leftover bones can be used to create a chicken stock that could be used in this recipe (substitute for water). If you are creating a vegan dish feel free to add different types of mushrooms. My favourites include Shitake and Oyster Mushrooms.