Coconut Soup with Chicken

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6 servings (serving size: 1 cup)


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4 cups water
1 (14-ounce) can coconut milk
1/2 cup sliced peeled fresh lemongrass, slightly crushed
20 pieces thinly sliced peeled galangal or 15 pieces thinly sliced peeled fresh ginger, slightly crushed
5 bird chiles or 4 serrano chiles, slightly crushed
5 kaffir lime leaves, slightly torn, or 1 1/2 teaspoons grated lime rind
2 chicken breast quarters (about 1 3/4 pounds), skinned
2 chicken thigh quarters (about 3/4 pound), skinned
1/4 cup Thai fish sauce
3 tablespoons fresh lime juice
6 tablespoons chopped fresh cilantro


Combine water and coconut milk in a Dutch oven; bring to a boil over medium heat. Stir in lemongrass, galangal, chiles, and lime leaves; bring to a boil. Add the chicken; cover, reduce heat, and simmer 50 minutes or until chicken is done.

Remove the chicken from broth. Place the chicken in a bowl; chill 15 minutes. Strain broth through a colander into a bowl; discard solids. Return broth to pan.

Remove the chicken from the bones, and cut meat into bite-size pieces. Discard bones. Return chicken to pan. Stir in the fish sauce, and cook for 1 minute over medium heat. Stir in lime juice. Remove from heat. Garnish with cilantro.

Created date

June 2001

Nutritional Information

Calories 298
Caloriesfromfat 51 %
Fat 17 g
Satfat 13.3 g
Monofat 1.4 g
Polyfat 0.9 g
Protein 33.3 g
Carbohydrate 3.2 g
Fiber 0.2 g
Cholesterol 93 mg
Iron 3.7 mg
Sodium 1038 mg
Calcium 38 mg