Chicken Soup with Coconut Cream and Lemongrass


Chicken Soup with Coconut Cream and Lemongrass


400ml can coconut cream
1 cup chicken or vegetable stock
2 cups water
2 stalks lemongrass, smashed with a rolling pin but left whole
2 cm piece fresh ginger, smashed with a rolling pin
3 kaffir lime leaves, thinly sliced
500g chicken breasts, skinned, boned and thinly sliced
2 medium tomatoes, cut into wedges
200g small button mushrooms
1 large red chilli, deseeded and finely chopped
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons chopped fresh coriander

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100048


This is an intensely flavoured soup that doesn't require hours of cooking for the flavours to develop.  The fragrant broth is best eaten immediately and that suits me just fine.


Place the coconut cream, stock, water, lemongrass, ginger and kaffir lime leaves into a large saucepan.  Bring to the boil and simmer for 5 minutes.  If preferred, strain the broth at this point and discard the lemongrass, kaffir lime leaves and ginger.  If you leave them in the broth, remember to tell your guests those bits are for flavour only and are not to be eaten.

Add the chicken, tomatoes, mushrooms and chilli to the saucepan.  Simmer for 10 minutes or until the chicken is just cooked.  Add the lime juice and fish sauce and stir to combine.

Ladle into bowls, garnish with coriander and serve immediately.




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