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Coconut Lemongrass Chicken Soup with Vegetables Recipe


This is a warm, creamy soup with chicken, coconut milk, and veggies. It has lemongrass for a fresh taste. You cook chicken, add veggies, and mix in coconut milk. It's yummy with rice or bread.


1 lb chicken breasts, boneless skinless
20 fl oz chicken broth
1 can (14 fl oz) coconut milk
1 stalk lemongrass, cut into 2-inch pieces
1 red bell pepper
1/2 lb cremini mushrooms
1/2 small bunch cilantro
1 tbsp fish sauce
1 tbsp honey
2 tbsp virgin coconut oil
3 cloves garlic
1 inch piece ginger root
2 limes
1/4 tsp crushed red pepper flakes


Cut the chicken into bite-sized pieces.
Heat a medium saucepan over medium heat and coat the bottom with 1 tbsp coconut oil.
Add the chicken to the saucepan and cook until browned and cooked through, about 5-6 minutes. Transfer to a plate.
In the same saucepan, add the remaining 1 tbsp coconut oil, minced garlic, and grated ginger. Cook until fragrant, about 1 minute.
Slice the mushrooms and dice the red bell pepper, then add to the saucepan. Cook until the vegetables are tender, about 3 minutes.
Pour in the chicken broth, coconut milk, and add the lemongrass pieces. Bring to a simmer.
Stir in the fish sauce, honey, and crushed red pepper flakes. Add the cooked chicken back into the saucepan. Simmer for 10 minutes.
Wash and dry the cilantro. Mince the leaves and discard the stems.
Remove the lemongrass pieces from the soup.
Squeeze the juice of 1 lime into the soup and stir.
Serve the soup in bowls, garnished with cilantro and lime wedges from the remaining lime.

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