Lemongrass chicken and coconut soup recipe

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  • Yield: 4 Servingsas part of multicourse meal


  • 3 cups (750 ml) store-bought or homemade Mom’s Chicken Stock
  • 1 thumb-sized piece of ginger, sliced into thin coins
  • 2 stalks lemongrass (use the bottom 6-in/15-cm of the stalk, smash with side of cleaver or cut in half lengthwise)
  • 4 fresh kaffir lime leaves, torn in half
  • 1 fresh chilli pepper of your choice, sliced
  • 1 cup (250 ml) good quality coconut milk
  • 3 tablespoons tom yum paste (or to taste), divided
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 6 oz (170 g) boneless, skinless chicken breast, thinly sliced
  • 1 cup (70 g) straw mushrooms, rinsed, drained and sliced in half lengthwise
  • 1½ tablespoons lime juice
  • One small handful of fresh cilantro (coriander) leaves (about ¼ cup/12 g), for garnish
How to Make It
  1. In a pot, add the stock, ginger, lemon-grass, kaffir lime leaves and chilli pepper and bring to a boil. Once boiling, reduce the heat to low and simmer for 5 minutes. Stir in the coconut milk, half of the tom yum paste, the fish sauce and sugar, and let that return to a boil, still on low heat. Taste the soup and add the remaining tom yum paste as per your taste. If you’d like, use a skimmer to fish out the ginger, chilli, lemongrass and kaffir lime leaves and discard.
  2. Turn the heat to high and add the chicken and mushrooms. When the soup returns to a boil, reduce the heat to low and simmer until the chicken is cooked through, about 4 minutes. Stir in the lime juice. Garnish with the fresh cilantro leaves and additional slices of chilli pepper, if you like.

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