Photo of Thai coconut chicken soup by WW

Thai coconut chicken soup

6 - 7
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Wonderfully satisfying, warming and nutritious - you'll love this flavoursome soup.


Vegetable Oil

2 teaspoons

Chicken breast, skinless, raw

2 medium, cut into chunks


4 medium, or 1 small onion, sliced


1 clove(s), crushed

Root Ginger

2 teaspoons

Lemon Grass Stems

5 stem, very finely sliced

Chilli, Green or Red

1 individual, deseeded and finely chopped

Reduced Fat Coconut Milk, Canned (7.7% Fat)

400 ml

Fresh Chicken Stock

568 ml, (1 pint)

Coriander, fresh

2 tablespoons, 2 fresh or dried lime leaves


1 pinch

Black pepper

¼ teaspoons


  1. Heat the vegetable oil in a large saucepan for a few seconds, then add the chicken chunks, searing them for a minute or two. Add the shallots or onion and cook, stirring, for 1 more minute.
  2. Add the garlic, ginger, lemongrass and chilli, stirring well. Pour in the coconut milk and stock, then add the lime leaves. Bring to the boil, then reduce the heat and simmer, partially covered, for 25-30 minutes.
  3. Just before serving, add the chopped fresh coriander. Season to taste with salt and pepper, then ladle into warm bowls and serve immediately.


Dried lime leaves can be bought from the spice section of your supermarket, and you can look for fresh ones in little packs of Thai seasonings with the fresh vegetables.