Thai-Inspired Chicken Soup

    1 hour 10 minutes

    Bring the flavours of Thai cooking into your kitchen using easy-to-find ingredients to create this chicken and coconut soup.

    4 people made this

    Serves: 4 

    • 6 chicken tenderloins
    • 1 teaspoon vegetable oil, or as needed
    • 1/3 onion, diced
    • 2 cups (500ml) chicken stock
    • 1 large carrot, cut into rounds
    • 1 red capsicum, diced
    • 1 (225g) tin sliced bamboo shoots, drained
    • 4 spring onions, white and green parts separated
    • 1 (400ml) tin coconut milk
    • 80ml lemon juice
    • 1 tablespoon curry powder
    • 1 1/2 teaspoons dried chilli flakes
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 190 degrees C. Lightly grease a baking dish.
    2. Arrange chicken tenderloins in the prepared baking dish.
    3. Bake in the preheated oven until chicken is cooked through, 20 to 25 minutes. Dice the cooked chicken.
    4. Heat oil in a pot over medium heat; cook and stir onion in the hot oil until onion is slightly browned, about 10 to 15 minutes. Pour in chicken stock and bring to the boil. Reduce heat to low and simmer; add carrot, red capsicum and bamboo shoots. Slice the white part of the spring onions in half lengthwise and add to soup. Stir in diced cooked chicken, coconut milk, lemon juice, curry powder, dried chilli flakes, turmeric, ginger, paprika and garlic powder. Bring to the boil, reduce heat and simmer until vegetables are tender and flavours have combined, about 10 minutes.
    5. Slice the green part of spring onion; add to soup. Remove from heat and serve.

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    Reviews and Ratings
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    Reviews in English (6)


    This was SO GOOD!! I did add some lime juice as to the recipe along with the lemon juice, and then just before serving I sprinkled fresh cilantro on top! I will definitely make this again!  -  19 Nov 2012  (Review from Allrecipes USA and Canada)


    This was a great base recipe, I really enjoyed trying this soup. I used left-over rotisserie chicken and did add a heaping tablespoon or so of oyster sauce, as I felt this needed some "meatiness"in the flavor, some umami to it. I added asian rice noodles as well. Tasty! Thanks for sharing your recipe with AR.  -  17 May 2014  (Review from Allrecipes USA and Canada)


    I chose this recipe because, like the name says, it's made with ingredients you already have. This was the coconut/curry flavor I was looking for! I made as stated except I cubed some chicken breast and sauteed it in the pot beforehand. I also combined all the seasonings and mixed about a teaspoon in with the onions while they cooked to enhance the flavor (and added the remainder of the spices in as per the recipe). Gave this four stars as both the hubby and I thought the soup could have used a little more "oomph" (the coconut milk may have toned the flavors down a little). But definitely worth making again!  -  15 Feb 2013  (Review from Allrecipes USA and Canada)