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
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 1x
- Category: Soup & Salad
- Method: Stove Top
- Cuisine: Asian Fusion
Scale
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
- 1/2 pound thin sliced mushrooms
- 8 oz. bean thread noodles, cooked according to directions
- 3–5 shaved fresh red or green jalapeno peppers
- 1/4 cups cilantro, chopped
Instructions
- 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.
- To assemble, place bean thread noodles at the bottom of a soup bowl and pour soup over top. Garnish with peppers and cilantro.
Keywords: Lemongrass Soup, Asian Soup, Coconut Soup
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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 ?
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!