Thai Chicken & Coconut Soup

Thai Chicken & Coconut Soup

4 Reviews
From: EatingWell Magazine January/February 1996

Rich coconut milk and chicken broth infused with lemongrass, chiles and ginger combine to give this fragrant, spicy soup authentic Asian flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 stalks fresh lemongrass, (see Note)
  • 6 coin-size slices fresh ginger, unpeeled
  • 2 cloves garlic, unpeeled
  • 2 fresh chile peppers, such as serrano or jalapeño
  • 2 14-ounce cans reduced-sodium chicken broth
  • 8 ounces boneless skinless chicken breasts, trimmed
  • 1/2 cup lite coconut milk
  • 3 tablespoons cornstarch
  • 2-3 tablespoons lime juice, plus 4 thin lime slices for garnish
  • 1-2 teaspoons fish sauce, or reduced-sodium soy sauce
  • 2 scallions, trimmed and sliced
  • 1/4 cup fresh cilantro leaves


  • Active

  • Ready In

  1. Trim lemongrass stalks of root ends, outer leaves and grassy tops. Cut into 2-inch lengths. Smash each piece with the flat of a chef's knife. Crush ginger and garlic (do not peel) with the knife. Trim stems from chiles, cut in half lengthwise and smash (for maximum heat do not remove the seeds).
  2. Place the crushed lemongrass, garlic, ginger and chiles in a wide pan and pour in broth. Bring to a simmer, skimming off any foam that rises to the surface.
  3. Add chicken breasts to the broth. Cover and simmer gently over low heat just until the chicken is cooked through, 10 to 12 minutes. With tongs, transfer the chicken to a cutting board and set aside.
  4. Bring the broth to a lively boil and boil for about 5 minutes to intensify the flavors. Strain the broth into a saucepan, pressing on the solids to extract all the juices. Stir in coconut milk and heat through over medium heat.
  5. Stir together cornstarch, 2 tablespoons lime juice and 1 teaspoon fish sauce (or soy sauce) in a small bowl. Add to the soup and cook, stirring, until simmering and slightly thickened, 2 to 3 minutes.
  6. Thinly slice the poached chicken and add to the soup. Season with additional lime juice and fish sauce (or soy sauce) to taste. Ladle the soup into bowls and float a lime slice, some scallions and cilantro leaves in each one.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Ingredient Note: Lemongrass is an aromatic tropical grass used to add a pungent, lemony flavor to Asian dishes. It is available fresh at large supermarkets and Asian groceries.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 126 calories; 3 g fat(2 g sat); 0 g fiber; 9 g carbohydrates; 15 g protein; 14 mcg folate; 31 mg cholesterol; 1 g sugars; 0 g added sugars; 154 IU vitamin A; 5 mg vitamin C; 13 mg calcium; 1 mg iron; 595 mg sodium; 298 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 1 1/2 lean meat

Reviews 4

January 27, 2012
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By: EatingWell User
What a comforting, cozy and exotic taste at the end of a busy snowy day! This is a keeper.
September 28, 2009
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By: EatingWell User
This was delicious! I think perhaps a tad too much lime, but absolutely yummy! Melyssa, Bluffton, SC
September 28, 2009
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By: EatingWell User
I made this tonight for my husband and me. I added some potatoes and sliced onions to the broth after straining out the chilies, ginger, lemongrass and garlic. I also used shrimp instead of chicken. This soup was so tasty. We're both stuffed! I will definitely be making this again. One thing I noticed was the broth really cooked away while I was simmering the chilies, ginger etc. so I added more broth. I may have let the veggies simmer too long but thought I'd mention it. Hilary, Baltimore, MD
September 28, 2009
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By: EatingWell User
I love Thai food because of the wonderfully fragrant and delicious mixture of spices and flavors. This soup was excellent, and very satisfying. Joseph, Sacramento, CA