Cooking Wright

Easy Thai Coconut soup


1 tsp olive oil
1 1/2 Tbsp minced jalapeno pepper
1 1/2 Tbsp fresh minced ginger, or 1 1/2 teaspoons ground dry ginger
16 1/2 oz - cans chicken broth
14 1/2 oz can coconut milk or light coconut milk (about 1 3/4 cups)
1/2 tsp kosher salt
2 pkg ramen noodes (discard seasoning packet)
optional: cup sliced mushrooms
1 1/2 Tbsp fresh lime juice
2 Tbsp chopped cilantro
1 Cup diced or shredded cooked chicken
toppings: additional chopped cilantro, sliced green onions, and lime wedges


Heat medium sized pot to medium-high heat on stove top. Add olive oil, jalapeno, and ginger (if using fresh.) Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant. If using ground ginger, add now and stir. Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.) Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles. Add chicken and simmer for about 30 seconds to heat through. Remove pot from heat and stir in lime juice, chicken, and cilantro. Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired. Serve immediately. Serves 4-6.

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