Thai Coconut Milk Chicken Soup

Happy Sunday, friends! I hope that everyone is doing well on this beautiful day. During this weird time of quarantine Dale and I have been making a lot of yummy food. We’ve been getting some requests to post the recipes so here is the beginning of it. This is one of my all-time favorite recipes. I had never had it until we moved in with my in-laws. IT’S AMAZING! If you need a new meal for dinner while we’re in quarantine, then you need this in your life. Dale’s family has an amazing recipe and I’m so excited to share it with my readers! Here is what you’ll need to make this amazing rice soup!

What you’ll need:

  • 2 cans of coconut milk
  • 1 medium bag of spinach
  • 4 to 5 lbs of boneless chicken
  • 3 cloves of garlic
  • 2 pieces of ginger
  • 2 large onions
  • 3 to 4 chayote (basically a fancy squash)
  • Rice (cooked separately in rice cooker)


To start, you’ll put your rice into a rice cooker and cook however much rice you want. We never combine the rice into all the soup to persevere the flavor and so the coconut milk won’t absorb too much of the flavor. Your first step is to finely shop up the ginger, garlic, and slice the onions. Then you’ll brown them on medium heat. Once that is done, you’ll throw in the raw chicken chunks and cook it. When that is completed, you’ll add all of the coconut milk and bring it to a boil for about 5 minutes. Afterwards, you’ll add our fancy-shmancy squash, the chayote, and let it boil until it’s soft. Then about two to three minutes before you sever the soup, add the spinach. Ta-da! Then you’ll put some rice in a bowl, add the soup, and enjoy! Here are some pictures from how we’ve done the steps:

This usually takes us about 20 minutes to prepare, and about 15 minutes (or longer with the rice) to cook. It’s definitely one of our favorite meals to make. I hope that you enjoy this recipe! If you make it, tag me in your photos to tell me how it turned out!

XO Sam

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