Coconut Soup with Chicken

This Thai coconut soup with chicken is commonly served as street food because the longer it simmers, the more flavorful it gets.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2


  • 1 lemongrass stalk, peeled and thinly sliced
  • 1 can (15 oz.) coconut milk
  • 1 can (15 oz.) chicken broth
  • 1 1⁄2 Tbsp. grated lime zest
  • 1 piece (1 inch) ginger, peeled and thinly sliced
  • 1⁄2 lb. boneless, skinless chicken breast, cut into bite-sized slices
  • 4 oz. button mushrooms, sliced
  • 1⁄2 cup fish broth
  • 3 Tbsp. lime juice
  • 1 tsp. honey
  • 2 Thai chili peppers, seeded and sliced
  • 1⁄4 cup chopped cilantro


  • Remove the outer leaves from the lemongrass stalk. Cut off the base end and the top dried portion. Cut the stalk in half lengthwise and then into 1-inch chunks.
  • Place a Dutch oven over medium heat. Add the coconut milk, chicken broth, lemongrass, lime zest, and ginger. Cover and bring to a boil.
  • Add the chicken breast, mushrooms, fish broth, lime juice, honey, and chili peppers. Cover and bring to a boil again. Taste and add salt if necessary.
  • Remove the lemongrass, ginger, and chili. Dish and sprinkle with chopped cilantro and serve while warm.