Thai Coconut Chicken Soup


  • 1 cup coconut milk
  • 3 cups chicken broth
  • 1 stalk lemongrass, cut into 3-inch pieces and crushed with the back of a cleaver
  • 1 1-inch piece ginger root or galangal, crushed with the back of a cleaver
  • 2 pounds boneless chicken breasts, sliced thinly
  • 2 tablespoons fish sauce
  • 2 red chili peppers
  • juice of one lime
  • fresh cilantro sprigs, for garnish


Prep Time: 15 mins |  Ready In: 30 min  |  Servings: 4

  1. Combine the coconut milk, chicken broth, lemongrass and ginger in a large pot.
  2. Bring to a simmer, stirring frequently or the coconut milk will curdle, and cook for 15 minutes.
  3. Add sliced chicken, fish sauce and chili peppers, bring to a boil, then simmer until chicken is cooked all the way through.
  4. Add lime juice, stir well and serve garnished with cilantro sprigs.

Nutrition Facts:

470 Calories | 23g Total Fat | 15g Saturated Fat |  145mg Cholesterol | 1030mg Sodium | 1410mg Potassium | 17g Carbohydrate |  2g Dietary Fiber | 3g Sugars | 54g Protein

Recipe Source: Yummly/Food Republic