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Coconut Cashew Chicken Soup

This is our version of the classic Thom Kha soup, a Thai staple of rich coconut milk broth scented with lemongrass, mushrooms, ginger and garlic. Chicken poaches in the flavorful broth, while scallions and cilantro add a fresh pop of flavor. Make sure to garnish with fresh lime juice, which adds a bright zip and balances the rich umami flavors of the soup.

Chef Tip: This recipe is so easy, we don't have a lots of tips here. Don't skip the fresh ginger and garlic and the beginning, it really builds a strong flavor base for the broth.


  • 1 tbsp. coconut oil

  • 3 scallions, sliced, divided into greens and whites

  • 1 clove of garlic, minced

  • 1 2-inch piece of fresh ginger, minced

  • 4 oz. shiitake mushrooms, sliced

  • 2½- 3 cups (22oz) chicken broth or water

  • 1 (14-oz.) can coconut milk

  • Haven's Kitchen Coconut Cashew Sauce

  • 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces

  • 1 lime

  • Cilantro leaves, for garnish



In a large pot over medium heat, heat oil. Add the white parts of the scallions, garlic, ginger and mushrooms, and cook until soft, about 6 minutes


Add broth, coconut milk, and about the pouch of Coconut Cashew and bring to just a boil. Add chicken, reduce heat, and simmer on low heat until chicken is cooked through, about 30-40 minutes. Turn off heat and squeeze the lime into the pot


Garnish with cilantro, the rest of the scallions, and toasted nuts

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

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Nutrition (per serving)

  • Calories = 370

  • Total fat = 27g

  • Total carbohydrates = 10g

  • Fiber = 2g

  • Protein = 25g

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