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Thai Coconut-Lime Soup with Chicken

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Member since 2014

Serves 8 First Course Servings | Prep Time | Cook Time


1 cup wine-for the cook
2 stalks fresh lemongrass (or 1 T. dried)
2 Tablespoons vegetable oil
2 cups chopped onion
1 Tablespoon minced fresh ginger
4 red Thai chilies OR 2 jalapeno chilies, thinly sliced into rings, seeded
3 cups chicken broth
1/2 cup sake or white wine (if not using sake or wine, increase chicken broth by 1/2 cup)
4 cups canned unsweetened coconut milk
3 Tablespoons fish sauce (such as nam pla or nuoc nam)
3 Tablespoons cilantro leaves, coarsely chopped + some for garnish
3-5 Tablespoons lime juice (or 8 kaffir lime leaves and decrease lime juice to 3 Tablespoons)
2 teaspoons sugar
10 oz. skinless chicken breasts - cut into thin strips
Chopped green onion for garnish

Discard all but bottom 4 inches of lemongrass stalks. Peel off tough outer layers and mince remaining.

Heat oil in heavy large pot over medium-hi heat. Add onion and ginger and cook until onion begins to soften, about 3-5 minutes.

Add chilies and lemongrass. (If using dried lemongrass add it now) Stir 1 minute.

Add broth and sake or wine (if using) and simmer 5 minutes.

Add coconut milk, fish sauce, cilantro, 3 Tablespoons of the lime juice and sugar and simmer for 30 minutes.

Taste for balance and add remaining lime juice, 1 Tablespoon at a time, if desired.

Add chicken and simmer until chicken is cooked, about 5 minutes.

Divide among bowls and garnish with cilantro leaves and green onion.

Pairs Well With


From the Sauce du Jour Kitchen

For the Thai Cuisine Cooking Class - 101

After making a few different Thai Coconut Soup recipes, I came up with this one and it's a definite keeper! Every time I make it someone at the table declares it to be the best soup they have EVER eaten! It's the perfect contrast of sweet and hot and tangy.

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