Thai Inspired Chicken Coconut Soup

Recipe and photo courtesy of Leaves of Life


  • 3 large chicken legs, bone in
  • 1/2 large onion, chopped
  • 3 garlic cloves, crushed
  • Handful of fresh basil, diced
  • 16 ounces mushrooms, chopped
  • 1/2 large green pepper, chopped
  • 1/2 large yellow pepper, chopped
  • 1 cup green beans
  • 2 cups tomatoes, chopped
  • 1 large zucchini, cut into long strips
  • 1 can full-fat coconut milk
  • 1 Tbsp coconut oil
  • 1 Tbsp fresh ginger root, peeled and minced
  • 1 Tbsp coriander
  • Juice of 1/2-1 lime


  1. Over medium heat, add 1 Tbsp coconut oil
  2. Add onion, ginger and garlic and saute until fragrant, about 3 minutes
  3. Add chicken thighs, can of coconut milk and dry herbs
  4. Place a lid on the pan and cook over medium heat for 15 minutes
  5. Add all the vegetables except the zucchini and cook 10 more minutes
  6. Add zucchini and fresh herbs and cook another 5 minutes
  7. Remove chicken from pan and cut off the bone
  8. Add chopped chicken back to pan
  9. Add lime juice to taste and stir
  10. Serve and enjoy!


This would have been great with some fresh cilantro. Also some kaffir lime leaves and crushed red pepper would have given it more of a kick. Otherwise it was amazing!

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