Thai Coconut Chicken Soup with Lemongrass
Ingredients
The Soup:
- 4 cups reduced sodium chicken broth
- 2 smashed peeled cloves of garlic
- 1 stalk of lemongrass snapped in several spots
- 1 can full fat coconut milk
- 1” knob fresh ginger, grated
- 4 tsp Thai red curry paste
- 1 tsp ground coriander
- 1 tbsp coconut sugar (skip for w30)
- 1 tbsp fresh lime juice
- 1 red pepper or 6 mini peppers, finely sliced
- 1 pint thinly sliced white mushrooms
- 2-3 cups shredded rotisserie chicken breast
- 1 tbsp chopped Thai or regular basil + extra for garnish
- 1 tbsp chopped cilantro
- 1/2 tsp salt
- optional: 1 russet potato peeled and cubed
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 6 Servings
Directions
- Bring chicken broth, coconut milk, red Thai red curry paste, coriander, smashed garlic, ginger and lemongrass to a boil. Reduce heat and cook on low for 10 minutes.
- Add mushrooms, red pepper, sugar, salt and chicken and (potato optional) and cook for another 15 minutes on low until veggies have softened.
- Lastly, add basil and cilantro, lime juice, remove lemon grass and if you wish garlic cloves and serve with additional chopped basil. I like to serve this with a 1/4 cup white rice in the center or simply on its own.
Credit: Calm Eats
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