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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 23%
  • Fat: 4.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.3g
  • Carbohydrate: 20.5g
  • Fiber: 1.9g
  • Cholesterol: 40mg
  • Iron: 1.2mg
  • Sodium: 581mg
  • Calcium: 31mg


  • 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


  1. 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.
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