Coconut Lemongrass Chicken Soup

Coconut Lemongrass Chicken Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Tiny New York Kitchen’s take on a traditional Thai soup. Don’t forget the lime squeeze finish. It will set this soup apart!

  • 1 Pound Boneless Skinless Chicken Breasts (Thinly Sliced Or Cubed)
  • 3 Tablespoons Olive Oil
  • 4 Carrots (Peeled & Diced)
  • 6 Ribs Celery (Diced)
  • 1 Red Onion (Quartered)
  • 3 Cloves Garlic (Halved)
  • 1 Cup Sliced Shitake Mushrooms
  • 1 Small Red Bell Pepper (Seeded & Sliced)
  • 1/2 Jalapeño Or Serrano Pepper (Seeds Removed & Diced)
  • 1 Blade Lemongrass (Tough Outer Skin Removed Then Crushed & Diced)
  • 32 Ounces Chicken Broth
  • Juice Of 2 Limes (Divided)
  • Zest Of 1 Lime
  • 1/2 Teaspoon White Pepper
  • 14.5 Ounces Unsweetened Coconut Milk
  • 1 Teaspoon Kosher Salt
  • 16 Ounces Thai Noodles
  • 1/4 Cup Chopped Cilantro (For Garnish)
  1. Heat oil in a medium stockpot over a medium-high heat. Add carrots, celery, onion, garlic, mushrooms, red bell pepper, jalapeño, and lemongrass. Cook vegetables 5 minutes, stirring constantly.
  2. Add chicken stock. Turn heat to high and bring to a boil. Reduce heat and simmer 20 minutes until vegetables begin to soften. Strain broth and set vegetables aside. Pour broth back into pot and bring to boil.
  3. Add juice of 1 lime, zest, white pepper, and chicken. Bring to boil. Reduce heat and simmer 10 minutes until chicken has cooked through. Add coconut milk. Season with kosher salt.
  4. Turn off heat and add noodles. Let set 6 minutes.
  5. Transfer to serving bowl. Garnish with juice of 1 lime and chopped cilantro.
  6. Serve immediately.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 41 Minutes Total Time: 61 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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