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Spicy Thai Grilled Chicken & Coconut Soup

Looking for a new way to use that left over chicken from Sunday’s whole grilled chicken or for a new use of those boneless skinless chicken breasts in your freezer? Give this quick and delicious Spicy Thai Grilled Chicken & Coconut Soup a try!


  • 3 Chicken Breasts, grilled & shredded
  • 2 Tablespoons Pork Barrel BBQ All-American Spice Rub
  • 2 Tablespoon Olive Oil
  • 1 pint Mushrooms, sliced
  • 1 Red Bell Pepper, diced
  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Fresh Ginger, minced
  • 1 stalk Lemongrass, halved lengthwise and cut in half
  • 2 Tablespoon Sriracha
  • 1 32oz. box of Chicken Stock
  • 1 13.5oz can of Coconut Milk
  • 4 teaspoons Fish Sauce
  • 1 Tablespoon Sugar
  • 1 Lime, zest and juice
  • ¼ cup Cilantro, chopped
  • ½ cup Green Onions, sliced into ¼-rounds


Heat a charcoal grill to medium-high heat. While the grill is warming up rub chicken with 1 tablespoon of the olive oil and season with the Pork Barrel BBQ All-American Spice Rub. Once grill is warm grill the chicken until it reaches an internal temperature of 165° and shred. Heat a stock pot over medium heat and add remaining olive oil. Add the mushrooms, bell pepper, garlic, ginger and lemongrass and cook for 5 minutes. Add the Sriracha and cook for 3 minutes. Add the chicken stock, coconut milk, fish sauce and sugar and bring to a boil. Lower the temperature and drop to a simmer and cook for 15 minutes. Add grilled chicken, lime zest and lime juice and cook for 10 minutes. Remove the 4 lemongrass stalks and add the cilantro and green onions and serve.