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Thai Chicken & Coconut Soup

  • 10 m
  • 45 m
EatingWell Test Kitchen
“Rich coconut milk and chicken broth infused with lemongrass, chiles and ginger combine to give this fragrant, spicy soup authentic Asian flavor.”


    • 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
    • ½ 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
    • ¼ cup fresh cilantro leaves


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/19/2019