Thai Chicken and Coconut Soup

This was an amazingly simple and delicious soup! I’m so excited that I still have 2 lemon grass stalks, i can’t wait to make it again!! I did learn some things about lemon grass! You need to peel off a couple of the outer sheaths, cut off a large hunk of the bottom to get all the bulb off, and then slice it like a green onion, but only 2/3 up the stalk…  Then finely chop the little slices cause the bigger pieces will be un-edible and use the rest of the stalk as flavoring in the soup! The smell of the lemon grass is amazing! I was running around the house sniffing it!  Hubby was laughing at me!
I used Serrano Chiles vs the Thai chilies it called for and it worked great! Fabulous heat! I’d probably skip the chicken, maybe use tofu, or maybe nothing else!


  • 3  cups  Chicken Broth
  • 1  teaspoon  grated lime rind
  • 1/4  cup  fresh lime juice
  • 1  tablespoon  chopped peeled fresh lemongrass
  • 2  tablespoons  Thai fish sauce
  • 1/2  teaspoon  minced peeled fresh ginger
  • 1/2  teaspoon  chopped seeded Serrano Chili
  • 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces  (could take it or leave it)
  • 1  (14-ounce) can light coconut milk
  • 2  tablespoons  chopped fresh cilantro


Combine first 7 ingredients in a large saucepan. Bring to a simmer over medium heat; stir in chicken and coconut milk. Cook 3 minutes or until chicken is done. Sprinkle with cilantro.

Nutritional Information

Calories:228 (29% from fat)
Fat:7.3g (sat 4g,mono 0.7g,poly 0.5g)