Lemongrass Coconut Soup

Lemongrass Coconut Soup

Soup & Salad | November 29, 2016 | By

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on YummlyEmail this to someone

This is an awesome borrowed recipe from my fellow food blogger and southern chef, Melissa Pelkey-Hass with The Front Porch Gourmet.  This recipe is right up my alley!  It’s loaded with Asian flavors and a little heat!  Coconut soup is so easy to make — just add lots of veggies, some protein (she uses chicken in this one), and fresh herbs. Thanks for sharing, sweet Melissa!  

Lemongrass Coconut Soup
 
Serves: 4
Ingredients
  • 4 cups chicken broth
  • 1 tablespoon grated ginger (more if desired)
  • 1 large lemongrass stalk, crushed
  • Juice and zest of 2 limes
  • 2 cans coconut milk
  • 2 tablespoons sweet Thai chili sauce
  • 1 pound boneless, skinless chicken breasts or thighs, cubed
  • ½ pound thin sliced mushrooms
  • 8 oz. bean thread noodles, cooked according to directions
  • 3-5 shaved fresh red or green jalapeno peppers
  • ¼ cups cilantro, chopped
Instructions
  1. In a large saucepan, combine the broth, ginger, lemongrass, lime juice, and zest. Place over medium heat and slowly bring to a boil. Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Whisk in the Thai chili sauce and simmer for 5 minutes. Add the chicken and mushrooms and continue to cook until chicken is completely cooked. Discard the lemongrass.
  2. To assemble, place bean thread noodles at the bottom of a soup bowl and pour soup over top. Garnish with peppers and cilantro.

Shop products featured in this recipe:

Comments

  1. Leave a Reply

    Susan Roddy
    January 25, 2017

    Thinking I’d try to cut down on the fat content, I substituted light coconut milk instead of regular. My recommendation is DON’T. Tasted a bit watery. I suppose I could have upped the seasoning to try to counterbalance, but I’m not skilled enough to know how best to accomplish that. Love the blog! Won’t rate the soup yet until I make it correctly ?

    • Leave a Reply

      Asian Caucasian
      February 1, 2017

      Thanks so much for your feedback! I find that sometimes more fat may be needed as well. This recipe was shared by a fellow food blogger so I’ll pass that along to her. I must say that I mostly use the low-fat version of coconut milk in my recipes because of the health benefits. Just a personal preference!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>
Rate this recipe:  

*

Asian Caucasian recipes straight
to your inbox!

Search Asian Caucasian Recipes

    
Yum
Follow

A delicious way to give back!


 

”diningout