Chicken and coconut soup

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10 min


20 min


6 cups

This refreshing soup delivers the best flavours in every deliciously spicy sip.


  • 2 cups chicken broth , or bouillon
  • 400-mL can unsweetened coconut milk
  • 1/4 cup grated fresh ginger
  • 3 stalks lemongrass , split in half lengthwise
  • 1/2 small hot pepper , seeded and very finely chopped
  • 1 tbsp fish sauce
  • 1 lime
  • 2 skinless, boneless chicken breasts
  • 1/4 cup coarsely chopped fresh coriander
  • 2 green onions , sliced into 1-in. pieces


  • COMBINE broth and coconut milk in a large saucepan set over medium heat. Add ginger, lemongrass, hot pepper and fish sauce. Finely grate peel from lime and squeeze out juice. Stir peel and 1 tablespoon of lime juice into soup.
  • SLICE chicken into strips and stir in when soup comes to a boil. Reduce heat to low, cover and simmer until chicken is cooked, from 6 to 8 minutes. Remove lemongrass and discard. Stir in coriander and onions. Taste and if needed, stir in more lime juice. Soup will keep well, covered, in the refrigerator for up to 1 day.

How to remove chicken breasts from a whole chicken

Nutrition (per serving)

  • Calories
  • 140,
  • Protein
  • 25.2 g,
  • Carbohydrates
  • 2.4 g,
  • Fat
  • 2.5 g,