7. July 2026

Golden Thai Coconut Chicken Soup

Article written by Tony in the category Starters

A silky coconut broth with tender chicken, vibrant vegetables and warming Thai-inspired flavours. Light enough for a weekday, impressive enough to serve when friends pull up a chair.

Tony Says...

"The biggest mistake with coconut soup is thinking it should taste rich and heavy. It shouldn't. The lime, fresh herbs and ginger are just as important as the coconut milk—they keep everything fresh, vibrant and perfectly balanced."

The Story Behind the Dish

One of the things I love most about cooking is discovering flavours from around the world and making them work in an everyday kitchen.

This soup takes inspiration from the vibrant flavours of Thailand, but it isn't trying to be a traditional Thai recipe. Instead, it's my own healthier interpretation—simple enough for a weeknight, comforting enough for a rainy evening and elegant enough to serve when friends pull up a chair.

The creamy coconut broth, warming ginger, fragrant curry paste and fresh lime work together beautifully, while the kale and peppers keep everything colourful and packed with goodness.

It's proof that healthy food doesn't have to be boring—and that a bowl of soup can still feel like something special.

Recipe Information

⏱ Prep Time - 20 minutes
🍲 Cook Time - 28 minutes
⌛ Total Time - 48 minutes
🍽 Serves - 4
⭐ Difficulty - Easy
🔥 Calories - 465 kcal
💪 Protein - 36g
🌾 Carbohydrates - 34g
🥑 Fat - 19g

Kitchen Essentials

Large saucepan or Dutch oven
Frying pan or griddle pan
Sharp knife
Chopping board
Ladle
Large mixing bowl
Fine grater or microplane (for the lime)
Optional for Thermomix Users - This recipe has been tailored for the TM6, but it should also work perfectly with the TM5 and TM7 models with little or no adjustment. If using a Thermomix you will not be needing the large saucepan, or frying pan. You will be needing your varoma kit.

Gather Your Ingredients

Soup

150g mung bean vermicelli noodles
100g kale, stems removed and leaves roughly torn
3 garlic cloves, peeled
10g fresh ginger, peeled
1 red chilli, halved and deseeded
10g olive oil
30g yellow curry paste
1,200g water
2 vegetable stock cubes
400g chicken breast, diced
300g red pepper, diced
Salt
Freshly ground black pepper
400g full-fat coconut milk
5g fish sauce (optional but highly recommended)
Zest of ½ lime
Juice of 1 lime

To Finish

Fresh coriander
Spring onions, finely sliced
Fresh chilli slices (optional)
Crispy chilli oil (optional)
Lime wedges

Method

Build the Flavour - Heat the olive oil in a large saucepan over a medium heat. Finely chop (or grate) the garlic, ginger and chilli, then gently fry for around one minute until fragrant. Add the yellow curry paste and continue cooking for 3–4 minutes, stirring regularly. This allows the spices to toast slightly and develops a much deeper flavour.
Create the Broth - Pour in the water and crumble in the vegetable stock cubes. Bring to a gentle simmer.
Cook the Chicken - Season the diced chicken with salt and freshly ground black pepper. Heat a non-stick frying pan over a medium-high heat with a light spray of oil. Cook the chicken for around 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Transfer to a plate and set aside.
Cook the Peppers - Using the same pan, cook the diced peppers for 3–4 minutes until they begin to soften but still retain a little bite.
Finish the Soup - Add the coconut milk to the broth, followed by the cooked chicken and peppers. If using, stir in the fish sauce. Simmer gently for 3 minutes. Remove from the heat and stir through the lime zest and fresh lime juice.
Prepare the Noodles - Place the mung bean noodles and kale into a large heatproof bowl. Pour the hot soup over the top. Cover the bowl and leave for 3 minutes until the noodles have softened and the kale has wilted perfectly.
Serve - Divide between warm bowls. Finish with fresh coriander, sliced spring onions, fresh chilli if you like a little extra heat, and a drizzle of crispy chilli oil. Serve immediately with a wedge of lime on the side.

Thermomix Method

This recipe has been tailored for the Thermomix TM6, but it should also work with the TM5 and TM7 models with little or no adjustment.

Prepare the Noodles - Place the noodles and kale into a large heatproof bowl and set aside.
Build the Base - Add the garlic, ginger and chilli to the mixing bowl. Add the olive oil. 3 sec | Speed 8. Scrape down the sides. Cook: 1 min | 120°C | Speed 1. Add the curry paste. Cook: 4 min | 120°C | Speed 1
Steam the Chicken & Peppers - Add the water and stock cubes. Place the Varoma on top. Add the seasoned chicken to the lower Varoma tray. Place the diced peppers in the upper tray. Cook: 20 min | Varoma | Speed 1. Transfer the peppers to the bowl containing the noodles and kale.
Finish - Add the chicken back into the mixing bowl with the coconut milk. If using, add the fish sauce. Cook: 3 min | 90°C | Reverse | Speed 1. Stir in the lime zest and lime juice. Pour the soup over the noodles, kale and peppers. Cover and leave for 3 minutes. Serve topped with coriander, spring onions, fresh chilli and crispy chilli oil if desired.

Tony's Tips

Toasting the curry paste for an extra minute or two makes a surprising difference to the finished flavour.
Fresh lime is essential. It transforms the soup from rich to beautifully balanced.
Don't overcook the peppers—you want them to keep a little bite.
Mung bean noodles soften quickly, so only add them right before serving.
A drizzle of crispy chilli oil at the table adds a wonderful finishing touch for anyone who enjoys a little extra heat.

Good to Know

Leftovers will keep in the fridge for up to 2 days, although the noodles will continue to soften as they sit.
If meal-prepping, store the noodles separately and combine them with the soup when reheating.
This soup also works brilliantly with prawns or tofu instead of chicken.
If coriander isn't your favourite herb, fresh Thai basil also works beautifully.

At Tony's Table...

Some of the best meals are the ones that make you slow down.

This soup is light enough that you'll feel good afterwards, yet comforting enough to satisfy on even the coldest evenings. The creamy coconut broth, fresh herbs and bright lime make every spoonful feel balanced, while the colourful vegetables keep it looking just as good as it tastes.

It's the sort of meal I'd happily serve to family or friends, knowing that nobody would ever guess they're enjoying a recipe that's as macro-conscious as it is flavour-packed.

...and remember, there's always room at Tony's Table.