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Thai Coconut Soup

Make this AIP compliant Thai coconut soup ahead of time to let the flavors meld together into a deliciously tangy and warm dish.

Thai Soup veg

For folks following an autoimmune protocol, the challenge often lies in making food un-boring. This Thai Coconut Soup solves that problem in a heartbeat – made zesty and flavorful with fresh lime, lemongrass, and galangal (or ginger), creamy from the coconut milk, umami from the fish sauce, and just a touch of bitter from the zest and cilantro. Make your own homemade bone broth and you’ll have the cooked chicken ready to go as well.

If you aren’t restricting nightshades or other AIP restricted foods, feel free to add a bit of red and  black pepper for a bit more heat.

One of the best tips when eating an AIP compliant diet is to re-think breakfast. This Thai coconut soup is filled with protein to start your day off strong. When made ahead of time, the flavors meld together into a deliciously tangy and warm dish.

Vegetarian? Swap out the chicken broth with veggie broth and use firm cubed tofu instead of chicken. SO GOOD.

Make this Thai coconut soup ahead of time to let the flavors meld together into a deliciously tangy and warm dish.

Thai Coconut Soup

  • 4.7 stars
  • 15m
  • 30m
  • 45m


  • 1 inch galangal, or ginger
  • 1 stalk lemongrass
  • 3 pt chicken stock
  • 1 lb mushroom, (oyster shiitake or cremini)
  • 1/2 lime, zested
  • 4 limes, juiced
  • 1/2 c cilantro
  • 2 c cooked chicken, optional
  • 1 can coconut milk
  • 4 tbsp. fish sauce, plus more to taste


  1. Slice galangal (or ginger) into diagonal quarter inch slices. Cut the lemongrass into 3 inch pieces, and use a pestle or the bottom of a glass ball jar to smash them.
  2. Bring stock to a boil in a large saucepan, add galangal or ginger and lemongrass, and reduce to a simmer. Continue simmering until stock is reduced to half. Remove ginger and lemongrass.
  3. Meanwhile, slice the mushrooms; zest and juice lime. Chop cilantro, and shred cooked chicken.
  4. When the stock is reduced, add lime zest, mushrooms, and coconut milk. Continue simmering for 10-15 minutes, until mushrooms are cooked to desired consistency.
  5. Remove from heat. Add shredded chicken. Start seasoning by adding fish sauce and juice of half the limes. Add more fish sauce or lime to taste of either if necessary.
  6. Serve steaming, garnished with cilantro.


  • 4
  • 399
  • 26g
  • 21g
  • 2g
  • 24g
  • 19g
  • 59mg
  • 5g
  • 2431mg

Read Reviews
See what other people are saying about Thai Coconut Soup

  • This is the best soup on Real Plans!!!! I simply loved this.

  • For starters, I made the chicken Broth according to recipe on here by boiling whole chicken (4lbs). I used about half the chicken, shredded, to add into the soup.
    Fish sauce from my experience can get pungent quickly so I started out with 2 table spoons. After tasting, I added 1 additional table spoon that made it slight over the top salty. I balanced that out with additional lime juice that made the perfect balance. I minced a portion of the ginger removed earlier in the recipe that added extra flavor. I’m not a huge mushroom fan, but the flavor from the shitake mushrooms was stellar.
    A+ recipe for me, will get stored in favorites.

  • It was really good- except for the fact that our fish sauce wasn’t salty enough- so we had to add it ourselves. If we do it again, I’m going to start by just cooking a whole chicken.

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