Thai chicken soup with coconut milk

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Preparation time: 15 minutes
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Cook time: 20 minutes
Olymel Thai chicken soup with coconut milk


1 kg 2.2 lb pieces of Olymel chicken breast
1 1 large onion, chopped into chunks
2 2 large carrots, sliced crosswise
3 3 celery stalks, thinly sliced
1 1 red pepper, diced
4 4 garlic cloves, finely chopped
60 ml 2 tbsp chopped ginger
30 ml 2 tbsp red or green curry paste
2.5 l 10 cup poultry bouillon
750 ml 3 cup coconut milk
60 ml 1/4 cup lime juice
15 ml 1 tbsp sriracha sauce
8 8 green onions, thinly sliced
- - Coriander to taste
- - Canola oil, for cooking
- - Salt and pepper


  • In a large pot, bring the oil to high heat. Put in the onion, the carrots and the celery, and cook for 3 minutes, stirring constantly.
  • Add the red pepper, the garlic, the ginger and the curry paste and cook for a further 2 minutes while stirring constantly.
  • Pour in the chicken bouillon and the coconut milk, bring to a simmer and let it stew for 10 minutes.
  • Add the chicken, the lime juice and the sriracha sauce and continue cooking for 5 minutes.
  • Serve the soup hot, garnished with green onions and cilantro leaves.

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