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Thai Coconut Chicken Soup

Tom Yum Chicken Soup

This traditional Thai flavorful soup is so good you'll think you're in a restaurant.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 6 cups chicken soup stock
  • 9 mushrooms, sliced
  • 1/2 teaspoon crushed red pepper flakes, or more if desired
  • 3/4 cup raw chicken, diced
  • 2 tablespoons cornstarch
  • 11/2 cup low-fat coconut milk
  • 3 cups bean sprouts, plus additional bean sprouts for garnish, optional
  • coconut flakes, for garnish, optional


Tom Yum Chicken Soup

1 Bring chicken soup stock to a boil. Add mushrooms and crushed red pepper flakes, and cook for 2 minutes.
2 In a separate bowl, coat chicken with cornstarch. Add chicken to pot, stir, and cook for another 2 minutes. Add coconut milk and bean sprouts.
3 Heat to just under a boil, to prevent coconut milk from curdling.
4 Serve topped with bean sprouts and coconut flakes, if desired.


The Complete Asian Kosher Cookbook

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