This Thai Coconut Soup is a simple yet flavorful meal that can be prepared quickly. It is one of my favorite healthy soup recipes.


Coconut milk is a healthy fat that makes food taste incredibly rich and delicious.

I made the soup with wild fish (wondering what kind to buy? check out healthiest fish). You can leave out the fish and use organic chicken instead, or you can substitute sauteed tempeh for the protein in this soup.

You could also just make it with additional veggies if you are looking for a vegetarian appetizer or snack. Remember to use local/organic ingredients whenever possible.

[cft format=0]


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /nfs/c06/h07/mnt/155735/domains/ on line 74


  1. 1

    Sue — June 15, 2009 @ 8:17 am

    this looks great. i may make it without the fish…wish me luck!

  2. 2

    drwinnie — June 15, 2009 @ 8:36 am

    It’s also good with chicken, or just try it with veggies!

  3. 3

    Ellen — June 22, 2009 @ 10:01 am

    i’m a sucker for anything coconut! i’ll have to give this a try for sure. sounds delicious :)

  4. 4

    Georgia — June 25, 2009 @ 2:40 am

    Wow – I came to your blog because of the Sweet Freedom giveaway – and I love your recipes – I am going to add you to my reader.

  5. 5

    drwinnie — June 26, 2009 @ 7:03 am

    Ellen and Georgia,
    Thanks for your comments…
    You are now entered into the contest!

  6. 6

    holisticthai — March 4, 2011 @ 8:21 pm

    it’s look good and it’s good with beef too. next time you would try.

  7. 7

    Aneta — November 25, 2012 @ 1:39 pm

    I would bake it with spices that cmeolimpnt your enchilada recipe, maybe even put slices of bacon on top to keep it moist while adding flavour or if you preferred, you could boil it, probably the healthiest choice, but I don’t think it’s the tastiest EDIT: Baking time would vary depending on whether it is a whole chicken or pieces. I usually cook at 350 for about 30 minutes if I’m using boneless chicken breasts and around 45 minutes if they have the bone in. If it’s a whole chicken, I cook it until the leg moves freely and the juices run clear. Was this answer helpful?

  8. 8

    The Healthy Epicurean — April 22, 2013 @ 1:54 pm

    This look really good – I love Thai soups…