Thai Coconut Soup


  • 1 tbsp coconut oil
  • 1 white onion
  • OR 1 french shallot
  • 1 small chunk ginger (about 3cm cube)
  • 1 tbsp lemongrass paste
  • 1/2 tbsp brown sugar
  • 2 red chillies (small)
  • 350g chicken breast
  • 10 white button mushrooms
  • 1 eggplant (small)
  • 4 cups coconut milk
  • 2 cups chicken broth
  • 2 1/2 tbsp fish sauce
  • 1 cup green beans
  • 1/2 lime (squeezed)
  • 1 cup coriander


  • Prep Ingredients: Thinly slice the onion, red chillies and boneless chicken breast. Slice the ginger and green beans into thirds. Dice the eggplant and chop the coriander.
  • In a large pot with a lid, heat the coconut oil on med-high heat for a couple of minutes .
  • Add in french shallot and ginger and stir for about 2 minutes.
  • Next add sugar, chillies and lemon grass paste and stir for another minute. If you want a lower spice level remove the seeds from the chillis.
  • Add in chicken and sear on each side for 3 minutes.
  • Then add into the pot the mushrooms, eggplant and cook for a few more minutes.
  • Pour in coconut milk, broth, fish sauce, and cover with a lid to bring it to a boil.
  • Reduce heat to low and simmer for 5 minutes before adding in the green beans and lime juice.
  • Cook for an additional 5 minutes or until the green beans are as crispy as you like them.
  • Serve with steamed rice or vermicelli rice noodles topped with chopped cilantro

Vegetarian/vegan adaptable:

  • Swap fish sauce for soy sauce
  • Swap chicken broth for vegetable broth
  • Swap chicken for firm tofu