Potato, Chicken, and Coconut Soup

Fish sauce, lemongrass, and chile paste lend this Latin dish Asian flair. Take a cue from Cruz: Keep chopped onion, celery, and carrot on hand to prepare it anytime.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 23 %
Fat 4.9 g
Satfat 3.3 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 17.3 g
Carbohydrate 20.5 g
Fiber 1.9 g
Cholesterol 40 mg
Iron 1.2 mg
Sodium 581 mg
Calcium 31 mg


5 cups water
2 cups chopped peeled baking potato
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
2 (5-inch) stalks lemongrass, cut in half lengthwise
3 garlic cloves, minced
2 cups shredded cooked chicken breast (about 2 breasts)
3 tablespoons chopped fresh cilantro
4 teaspoons fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1 (13.5-ounce) can light coconut milk


Combine first 9 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 25 minutes or until vegetables are tender. Discard lemongrass. Cool slightly. Pour 2 cups potato mixture in a blender; process until blended. Pour into a bowl. Repeat procedure with 2 cups potato mixture. Return pureed mixture to pan. Stir in chicken and remaining ingredients; cook over medium heat 5 minutes or until thoroughly heated.

Isabel Cruz,

Cooking Light

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note