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Easy Thai Ginger Coconut Soup
Author: Melissa Howell
  • 1 tsp. olive oil
  • 1 1/2 Tbsp. minced jalapeno pepper
  • 1 1/2 Tbsp. freshly minced ginger or 1 1/2 tsp. powdered ginger
  • 4 cups chicken broth can use water and chicken bouillon or 2 (14.5 oz. cans of chicken broth)
  • 1 13.5 oz. can light coconut milk (about 1 3/4 cups)
  • 1/2 tsp. salt
  • 1 cup diced or shredded chicken
  • 2 Tbsp. chopped cilantro for garnish optional
  • 2 sliced green onions for garnish optional
  1. Place a medium-sized pot on the stove and turn the heat to medium-high. Add the oil, jalapeno, and ginger (if using fresh ginger). Cook for one or two minutes until jalapeno and ginger have softened. If using ground ginger, add it after the jalapeno has softened.
  2. Add chicken broth, coconut milk, and salt, and bring the mixture to a boil.
  3. Once boiling, carefully add the chicken, lower the heat, and simmer for a minute or two until the chicken is warmed through.
  4. Ladle into bowls and top with chopped cilantro and green onions if desired.