Coconut-Chicken Soup


  • 14 ounces skinless, boneless chicken breast
  • 1 stick lemon grass
  • 1 inch ginger root
  • 1 Tablespoon lime juice
  • 2 fresh hot chilies
  • 2 cups unsweetened coconut milk
  • 1 cup water
  • 2 Tablespoons lemon juice
  • 1 Tablespoon fish sauce
  • ¼ teaspoon sugar
  • Fresh coriander leaves


  1. Slice chicken into thin strips.
  2. Smash the lemon grass once with a rolling pin. Cut it into 1-inch slices.
  3. Cut the ginger into thin slices and cut the chilies in half.
  4. Heat coconut milk and water in a saucepan for 2 to 3 minutes over medium heat. (Do not let it boil.)
  5. Add the lemon grass, ginger, and chilies, and cook for another 2 minutes, stirring continuously and not letting the liquid boil.
  6. Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked. Lower heat if mixture starts to boil.
  7. Add lemon juice, lime juice, fish sauce, and sugar.
  8. Stir and continue cooking for another minute or two.
  9. Pour soup into a serving pot and serve immediately, topped with fresh coriander leaves.
Serves 6 to 8.

No comments:

Post a Comment