Coconut Chicken Soup

Coconut Chicken Soup
  • 1 cup coconut milk
  • 2 lemon grass, chopped
  • 4 slices (1/2-inch) piece peeled fresh ginger
  • 5 kaffir lime leaves, torn in half
  • 3/4 pound skinless, boneless chicken breasts, cut into strips
  • 5 tablespoons fish sauce
  • 2 tablespoons white sugar
  • 1 cup coconut milk
  • 1/2 cup lime juice
  • 1 teaspoon red curry paste
  • 1/4 cup coarsely chopped cilantro
  • 15 green Thai chiles, crushed


  1. Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
  2. Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.

04/25/2018
Coconut Chicken Soup, recipe PT15M PT1H 5 455 calories

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