Coconut Curry Lemongrass Soup

Coconut and lemongrass make this soup both mild and refreshing.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. coconut oil
  • 2 green onions, chopped
  • 1 cup thinly sliced bok choy
  • 2 medium red bell peppers, seeded and thinly sliced
  • 116 tsp. garlic powder
  • 1 piece (1") gingerroot, peeled and thinly sliced
  • 4 cups chicken stock
  • 1 cup canned coconut milk
  • 2 tsp. curry powder
  • 1 Tbsp. gluten-free fish sauce
  • 4 medium stalks lemongrass
  • 9 oz. thin rice noodles
  • 3 small skinless, boneless chicken breasts (about 1½ lbs.), sliced thin
  • 1 Tbsp. fresh lime juice
  • ¼ cup bean sprouts
  • ¼ cup fresh cilantro leaves


  • Heat coconut oil in a large pot over medium-high heat. Add green onions, bok choy, bell peppers, garlic powder, and ginger; stirring occasionally, cook until red peppers are softened, about 8 minutes.
  • Add chicken stock, coconut milk, curry powder, and fish sauce; cover and bring to a boil.
  • Meanwhile, trim top and base of lemongrass stalks; use only bottom 4". Peel off any dry or tough outer layers before finely chopping or mincing. Add lemongrass and noodles to pot; simmer uncovered until noodles are al dente, about 3 minutes.
  • Add chicken and simmer until just cooked through, about 3 more minutes. Stir in lime juice and garnish with bean sprouts and cilantro.