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!

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