THAI COCONUT BONE BROTH SOUP

THAI COCONUT BONE BROTH SOUP

Thai Coconut Bone Broth Soup is a creamy, fragrant and deeply nourishing dish that beautifully blends traditional Thai flavours with the restorative benefits of bone broth. The collagen-rich chicken drumstick simmers gently, enriching the broth with protein and minerals while infusing it with natural depth. The coconut milk adds smoothness and a luxurious mouthfeel, balancing the warmth of ginger and chilli with soothing creaminess. The fresh red bell pepper and spring onion contribute colour, crunch and added nutrients, while lime juice lifts the flavour with a citrus brightness that keeps the dish refreshing. This soup delivers a perfect balance of richness, heat and lightness, making it suitable as a quick lunch or a soothing evening meal. Thai Coconut Bone Broth Soup offers a wholesome way to enjoy both comfort and nourishment, while staying easy and approachable for home cooking.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Cholesterol

DISH TYPE

Soup / Stew

INGREDIENTS

The following ingredients are required to make Thai Coconut Bone Broth Soup:

• 200 grams | 7.05 ounces | 1 chicken drumstick with bone
• 500 millilitres | 16.91 fluid ounces | 2 cups water
• 60 millilitres | 2.03 fluid ounces | ¼ cup unsweetened coconut milk
• 50 grams | 1.76 ounces | ½ cup red bell pepper thinly sliced
• 10 grams | 0.35 ounces | ¼ cup spring onion thinly sliced
• 15 millilitres | 0.51 fluid ounces | 1 tablespoon lime juice freshly squeezed
• 4 grams | 0.14 ounces | 2 teaspoons fresh ginger grated
• 5 grams | 0.02 ounces | ¼ teaspoon chilli flakes
• 5 grams | 0.05 ounces | ¼ teaspoon sea salt or to taste

FULL NUTRITIONAL INFORMATION

• Calories: 313 kilocalories
• Fat: 18.7 grams
• Saturated Fat: 12.9 grams
• Carbohydrate: 7.9 grams
• Fibre: 2.0 grams
• Protein: 26.1 grams
• Cholesterol: 108 milligrams
• Sodium: 680 milligrams
• Calcium: 30 milligrams
• Potassium: 475 milligrams
• Iron: 2.0 milligrams

PREPARATION

• Prepare The Chicken: Rinse the chicken drumstick under cold water, pat dry and place it in a medium saucepan with 500 millilitres of water.
• Simmer The Base: Bring the water to a gentle boil, then reduce the heat and simmer the chicken for 25 to 30 minutes. Skim off any foam that rises to keep the broth clear.
• Add Coconut Milk: Pour in the coconut milk and stir well. Continue simmering gently for 3 to 4 minutes so the flavours meld without splitting the milk.
• Flavour With Aromatics: Add grated ginger and chilli flakes, followed by sliced red bell pepper. Cook for 3 to 4 minutes until the pepper softens slightly but retains colour and crunch.
• Remove And Shred Chicken: Take out the drumstick, shred the meat with a fork, discard the bone and return the shredded meat to the saucepan.
• Finish With Freshness: Stir in lime juice and spring onion off the heat to brighten the flavour and preserve their freshness. This final step gives Thai coconut bone broth soup its signature balance of creaminess and citrus.
• Taste And Adjust: Add sea salt to taste and more lime juice if you prefer a sharper finish.
• Serve Hot: Ladle into a bowl and garnish with coriander, Thai basil, or a sprinkle of chilli flakes for extra flavour.

PREPARATION TIME

5 minutes

COOKING TIME

35 minutes

TIPS

• Use Tender Chicken: Fresh or pre-cooked chicken works well, so simmering with bone provides more collagen and richness in Thai coconut bone broth soup.
• Don’t Overboil: Keep the heat low once coconut milk is added to avoid curdling or splitting.
• Lemongrass Option: Add lightly crushed lemongrass stalk during simmering for extra fragrance.
• Balance Flavour: Always add lime juice at the end to preserve its fresh citrus notes.
• Optional Garnish: Fresh coriander, Thai basil or sliced red chilli provides authentic flavour and colour.

VARIATIONS

• Vegetarian Option: Use vegetable broth and tofu in place of chicken for a meat-free version.
• Spicier Version: Add sliced red chilli or a dash of Thai red curry paste during simmering.
• Mushroom Add-In: Include shiitake or oyster mushrooms for added umami and texture.
• Creamier Texture: Use coconut cream instead of coconut milk for a richer consistency.
• Bulk It Up: Add spiralised courgette or vermicelli rice noodles for a more filling meal.

PREPPING AND STORAGE

• Refrigerator Storage: Store any leftover soup in a sealed glass container in the refrigerator for up to 3 days.
• Freezer Storage: Cool completely, transfer to a freezer-safe container and freeze for up to 2 months.
• Reheating Tips: Reheat gently over low heat, stirring to re-incorporate the coconut milk. Avoid boiling to prevent splitting.