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Fragrant Thai Coconut-Lemongrass Soup with Grilled Chicken

by Linda
written by Linda
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Warm up with a comforting bowl of Thai Coconut-Lemongrass Soup, a delightful fusion of creamy coconut milk and aromatic herbs. This soup is not only delicious but also showcases the vibrant flavors of Thai cuisine, making it the perfect dish for any occasion.

The infusion of fresh lemongrass and cilantro elevates this soup, while the grilled chicken adds a satisfying protein element. The combination of flavors is refreshing and invigorating, making it ideal for both lunch and dinner.

Fragrant Thai Coconut-Lemongrass Soup with Grilled Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 18g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 2 boneless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 can (13.5 oz) coconut milk
  • 3 cups chicken broth
  • 1 stalk lemongrass, trimmed and smashed
  • 2-3 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • Juice of 1 lime
  • 1 cup mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. Brush the chicken breasts with vegetable oil, season with salt and pepper, and grill for about 6-7 minutes on each side, until cooked through. Set aside to rest before slicing.
  3. In a large pot, combine the coconut milk and chicken broth over medium heat. Add the smashed lemongrass and kaffir lime leaves, and bring to a gentle simmer.
  4. Stir in the fish sauce, sugar, and lime juice. Adjust seasoning with salt if needed.
  5. Add the sliced mushrooms and cherry tomatoes to the pot, cooking until the mushrooms are tender, about 5 minutes.
  6. Remove the pot from heat, discard the lemongrass and lime leaves, and stir in the chopped cilantro.
  7. Serve the soup in bowls, topped with the sliced grilled chicken and additional cilantro if desired.

Notes

For extra flavor, consider garnishing with lime wedges and additional fresh herbs.

For a vegetarian version, substitute the chicken with tofu or omit it altogether. If you prefer a spicier kick, add sliced Thai bird chilies to the soup while cooking.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of coconut milk if desired to maintain creaminess. This soup also freezes well, so feel free to make a big batch!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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