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thai chicken stirfry soup

Thai Chicken Stir Fry Soup Recipe

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  • Author: Katie Kimball
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: soup
  • Cuisine: Asian


Units Scale
  • 3 Tbs. coconut oil (use the code STEWARDSHIP for 10% off at that site!)
  • 2 medium onions, diced
  • 4 c. chicken stock
  • 2 c. cooked, shredded chicken
  • 2 Tbs. soy sauce
  • 3 Tbs. fresh lime juice (or bottled)
  • 4 Tbs. coconut cream concentrate (use the code STEWARDSHIP for 10% off at that site!) + 3 c. milk (or additional chicken broth for dairy-free) OR 2 cans coconut milk
  • 1 1/2 tsp. salt
  • 1/2 pepper flakes (cut in half for young children)
  • 2 tsp. dried cilantro (or 1/4 c. fresh cilantro)
  • 1/2 pound frozen broccoli
  • 1/2 pound frozen green beans

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  1. For best results, remove the frozen vegetables from the freezer to thaw a bit so that you can chop them up into smaller, bite-sized pieces.
  2. Melt coconut oil in a large pot. Saute onions until translucent, 5-10 minutes.
  3. Pour in chicken stock, chicken, soy sauce, lime juice, coconut cream (use the code STEWARDSHIP for 10% off at that site!), additional liquid (broth or milk), and all seasonings.
  4. Bring to a boil while you chop the frozen veggies. Add them into the pot and reduce heat to a simmer for about 5-10 minutes or until everything is heated through.


Serve with toppings:
* fresh cilantro
* squeeze of lime juice
* crushed red pepper flakes

If you really like the rice part of stir fry, add a ball of cooked rice – you don’t even have to heat it up if the soup is served steaming hot!