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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

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 Facts

126 calories; protein 15g 30% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 0.8g; fat 3.3g 5% DV; saturated fat 1.9g 9% DV; cholesterol 31.3mg 10% DV; vitamin a iu 153.8IU 3% DV; vitamin c 4.7mg 8% DV; folate 13.6mcg 3% DV; calcium 12.8mg 1% DV; iron 0.8mg 4% DV; magnesium 15.2mg 5% DV; potassium 298mg 8% DV; sodium 594.7mg 24% DV; thiaminmg 4% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2012
What a comforting cozy and exotic taste at the end of a busy snowy day! This is a keeper. Read More
Rating: 4 stars
10/30/2011
This was delicious! I think perhaps a tad too much lime but absolutely yummy! Melyssa Bluffton SC Read More
Rating: 4 stars
10/30/2011
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 Read More
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Rating: 4 stars
10/30/2011
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 Read More