Lemongrass Coconut Soup

Lemongrass Coconut Soup

Soup & Salad | November 29, 2016 | By

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
  • 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
  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.

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Coconut Dessert Soup with Sweet Potatoes (Bo Bo Cha Cha)

Sweets | June 27, 2016 | By

This traditional, often colorful Asian dessert soup, called “Bo Bo Cha Cha,” is a popular street food in Singapore and Malaysia. The base is coconut milk and features a variety of colorful sweet potatoes and yams. Purple sweet potatoes would be a great addition to this soup. It’s super easy to prepare, and can be served as a chilled soup starter or as a dessert. You may even get up and dance the Cha Cha after eating this soup!

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Coconut Dessert Soup with Sweet Potatoes (Bo Bo Cha Cha)
Serves: 4
  • 4 small sweet potatoes, peeled and cubed
  • 3 small yams, peeled and cubed
  • 1 can coconut milk (14.5 ounces)
  • 1 cup water
  1. Steam the sweet potatoes and yams in a steamer until they are soft, but not mushy (about 10 minutes). Bring the coconut milk mixed with the water to a boil. Add in sweet potatoes and yam and boil another 5 minutes. Do not over-boil. Serve chilled.
This dish can be served as a chilled soup starter or as a dessert.