Lunch · 30 min · thai

Coconut Lemongrass Chicken Soup

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken breast
• 3/4 cup Coconut milk
• 2 stalks Lemongrass
• 1/2 cup Mushrooms
• 1 Lime
• 1 tsp Fish sauce

Steps

1. Bruise the lemongrass stalks with the back of a knife to release their oils, then slice into 2-inch pieces.
2. Combine the coconut milk, 1 cup water, and lemongrass in a pot; simmer gently 10 minutes to infuse.
3. Strain out the lemongrass — it has done its job.
4. Slice the chicken thinly against the grain so it cooks quickly.
5. Add the chicken and mushrooms to the broth; simmer 6–8 minutes until the chicken is just opaque.
6. Stir in the fish sauce and lime juice.
7. Taste: it should be fragrant, creamy, sour, and salty in balance — adjust lime and fish sauce.
8. Ladle into bowls and serve hot.

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