The Dish | Thai Chicken Soup

This is one of my sister’s very popular recipes. A perfect light dinner for this cold rainy week following a week of holiday indulging.


  • 1 red onion, chopped
  • 1 pack of shiitake mushrooms, sliced
  • 2 medium bok choy, sliced and separated stems/greens
  • 4 cloves of garlic, chopped
  • 2 tsp store-bought minced ginger
  • 1 T minced lemongrass (also can be store-bought)
  • 1 tsp Thai red chili paste
  • 1 tsp cumin
  • 1 quart chicken broth
  • 1 quart of miso ginger broth from Trader Joes (or another quart of regular chicken broth)
  • 2 lbs of chicken thighs or breasts
  • 1 8 oz can of coconut milk
  • salt and pepper to taste


  • limes
  • mint
  • cilantro
  • Thai fresno chili
  • toasted coconut
  • Sriracha


Sauté onions until soft in a large saucepan.

Add shiitakes and bok choy stems. Sauté for another 4 minutes.

Add garlic, ginger, lemongrass and chili paste. Sauté for one minute.

Add the broths and chicken and bring to a boil, then reduce to a simmer.

Cook for 30 minutes or until chicken is cooked.

Remove chicken, shred, and return back to the pot.

Add the coconut milk and bok choy greens.

Stir and cook 5 minutes longer. Add salt and pepper to your taste.

3 thoughts on “The Dish | Thai Chicken Soup

    • yes! It should be 8oz can of coconut milk not chicken broth on the last listed ingredient. Thank you for catching! I will ask for it to be corrected!

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *