There is nothing better than a delicious creamy soup during a cold winter day.  This soup does not disappoint, it’s a mixture of a Thai, Mexican and African spices. Your mouth will be watering and wanting more after eating this soup.

About recipe section

  • Recipe type: Appetizer
  • Servers: 4-6 people
  • Prep time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes


  • 2 can 13.5oz. Coconut Milk
  • 1 tbsp Red Curry Paste
  • ½ tbsp Chicken Bouillon
  • ½ inch Fresh Ginger Diced
  • ¼ Red Onion Diced
  • Bunch of Cilantro Chopped
  • 1 tbsp Cayenne Pepper
  • 3 Strand of Lemon Grass (almost all Asian stores carry this)
  • ½ Freshly Squeezed Lemon Juice
  • 2 Chicken Breast Pieces Chopped
  • 5oz Chopped Mushrooms


Step 1:

Put one can of coconut milk in the pot let it boil.  Add the diced chicken and lemon grass, let it cook for about 10 minutes on medium heat. Add a tbsp of cornstarch so the liquid will be a little thicker.  Make sure you put the cornstarch in a bowl and mix it thoroughly with a tablespoon of water, so it does not lump up.

Step 2:

Add the cornstarch mixture to the coconut milk.

Step 3:

Add the second can of coconut milk.  Let it cook some more for another 7 minutes.

Step 4.

Add the cayenne, bouillon, lemon juice, ginger, curry, and onions.

Step 5 

Add the mushrooms and cilantro after 7 minutes.   Let it cook for another 4-5 minutes.  After that, its leady to be served.


Sprinkle some chili flakes on to of the soup after you scoop some and put it in a bowl.

Serve immediately or you can leave it for later, when you are ready to eat.


Chef King Kas

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