Coconut Lemongrass Chicken Soup
A fragrant Thai-style soup of tender chicken, creamy coconut milk, lemongrass, ginger and lime. Tangy, gently spicy and on the table in 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Lemongrass stalks are woody, so bruise them well to release flavor and pull them out before eating. Serve over steamed jasmine rice for a heartier meal. Choose a fish sauce made from just anchovy, salt and water.
Method
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Heat the coconut oil in a large pot over medium heat. Add the garlic, ginger and lemongrass and cook, stirring, until fragrant, about .
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Pour in the water and coconut milk and bring to a gentle simmer. Cover and simmer for to infuse.
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Add the chicken, bell pepper, fish sauce, brown sugar and chili flakes. Simmer gently, uncovered, until the chicken is cooked through, about . Do not boil hard or the coconut milk may split.
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Add the tomatoes and cook more. Remove from the heat and stir in the lime juice.
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Taste and adjust with more fish sauce, lime or chili. Fish out the lemongrass and ginger slices if you like, then ladle into bowls and top with cilantro and lime wedges.
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