Recipes | Soups

Thai-Inspired Chicken Coconut Broth


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A low FODMAP Thai-Inspired Chicken Coconut Broth

The fragrant combo of a hot broth enhanced with coconut milk, lemongrass, fish sauce and lime and studded with chicken and oyster mushrooms is comfort food in a bowl. Super simple to make, too.

Thai-Inspired Chicken Coconut Broth cropped
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The recipe is from the book Wok On by Ching-He Huang. The book presents “Deliciously Balanced Asian meals in 30 Minutes or Less” and they all feature using a wok.

We use our wok all the time, whether we are stir-frying rice or making a meal with tofu and bok choy. It is a work-horse of a tool and this book, while not all low FODMAP, presents dozens of recipes that are inspirational and convertible to our way of eating.

Thai-Inspired Chicken Coconut Broth

Published with permission. Wok On by Ching-He Huang. Published by Kyle Books, 2019. Photographs by Tamin Jones.

From Ching:

This is a healthy, light, coconut chicken broth dinner. Sometimes I love a soup for dinner, especially if I’ve had a heavy day of eating. For me, the key to keeping the chicken succulent and moist, is to wok-fry and seal it first. Then add all the rest of the ingredients. It’s quick, and makes a delicious light supper. Vegans can substitute the chicken with extra meaty oyster mushrooms. (Editor’s note: watch your serving sizes and tolerances).

Be sure to also see Ching’s Fish Ball Soup!

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Thai-Inspired Chicken Coconut Broth cropped
4.6 from 5 votes

Thai-Inspired Chicken Coconut Broth

This simple yet comforting soup comes from the book Wok On. Once you make this, you will whipo it up again and again.

Makes: 2 Servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Author: Ching-He Huang


  • 14- ounces (400 g) boneless skinless chicken thighs, sliced into 1-inch (2.5 cchunks
  • pinch of sea salt
  • pinch of ground white pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon canola oil
  • 2 stalks of lemongrass, sliced into 1-inch (2.5 cpieces
  • 2 cups (480 ml) hot vegetable stock
  • 1/2 cup (120 ml) coconut milk
  • 1 makrut lime leaf, whole
  • 2 ripe tomatoes, quartered, skin on
  • 5 ¼ - ounces (150 g) oyster mushrooms
  • 2 tablespoons fish sauce
  • juice of 1 lime
  • 1/2 teaspoon superfine sugar
  • cilantro, to garnish


  1. Put the chicken in a bowl and season with the salt, white pepper, and cornstarch.
  2. Heat a wok over high heat until smoking, add the canola oil, and give it a swirl. Add the lemongrass, and toss for a few seconds to release its aroma. Add the chicken, and sear for a few seconds, then cook, tossing, for 2—3 minutes until almost cooked through. Add the hot vegetable stock, coconut milk, lime leaf, tomatoes, and mushrooms. Season with the fish sauce, lime juice, and superfine sugar and bring to a boil. Then turn the heat down to medium, and simmer for another 2 minutes. Remove from the heat, garnish with cilantro, and serve.



  • The flavor of this soup will largely depend on the quality of your stock. We have made this with both our homemade Low FODMAP Vegetable Broth as well as Low FODMAP Chicken Stock with great success.
Course: Appetizer, Dinner & Lunch, Soup
Cuisine: Asian


Calories: 438kcal | Carbohydrates: 15g | Protein: 23g | Fat: 36g | Saturated Fat: 12g | Sodium: 1457mg | Potassium: 734mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 3mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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