Coconut milk soup with chicken

JanaBy Jana      

December 22, 2014

Coconut milk soup with chicken 0 5 0

Coconut milk tames the heat and combines deliciously with chicken.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins


1Bring the stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.


3Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper.


5Garnish with the cilantro or chiles.


4 cups chicken stock

3 kaffir lime leaves, fresh or dried

2 small chiles, halved

2 cloves garlic, crushed

fresh ginger, peeled and cut into 4 chunks

1 stalk lemongrass (white part only), cracked open with the flat side of a knife

1 1/2 cups shredded cooked chicken

1 can unsweetened coconut milk

1 can straw mushrooms, rinsed

2 tablespoons fish sauce

1 1/2 teaspoons sugar

Juice of 4 limes

salt and freshly ground black pepper

1/4 cup chopped fresh cilantro leaves and plum tomatoes for garnish


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