This recipe was inspired by Jaden’s Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook
The food was so good that there was not enough to go around. Never have I seen my boys gobble up fish so quickly. This is a very family friendly cookbook and frankly, I cannot say enough good things about it. Stay tuned and I will share my version of Jaden’s Kabayaki Sauce in an upcoming post.
Meanwhile, enjoy this hearty soup. Tis the perfect season for it.
- 3 cups chicken stock or Kettle & Fire Bone Broth
- 1 inch ginger, thinly sliced
- 1 cup full fat coconut milk
- 1 tablespoon fish sauce
- 6 ounces leftover chicken
- 1 cup mushrooms, rinsed, drained and sliced in half lengthwise
- 1 medium carrot, julienned
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, minced
- In a large pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes
- Stir in coconut milk, fish sauce, chicken, mushrooms and carrot
- Just before serving, stir in lime juice and cilantro
- Serve
I love Asian food, it is so tasty, accessible and easy to make. I plan on having many fun evenings with The Steamy Kitchen Cookbook, in fact, I think it will edge out the time I spend with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook
christine says
This soup was terrific. I was counting on my kids not liking it so there would be leftovers but no such luck! MY daughter says it reminded her of a creamy clam chowder soup. It is amazing that the little bit of fish sauce can add so much flavor. The soup also would be great with shrimp of fish if you do not feel like using chicken.
Suzanne says
Could I sub or omit : fish sauce, mushrooms, & cilantro (I am not a fan)? Thanks!
Sarah says
Heyy. Just to let you know this is linked in the nut free recipes but it contains coconut ( which has the potential to cause tree nut allergy symptoms) So those of you with nut allergies use caution please. :)
Brian says
Made this tonight and it was delicious.
Amy says
HEY all!!
I have a question.
I really need to start eating health but live on the road for work. I do get an apt but never know when they send me out. Does anyone have any good ideas on simple meals that don’t require a lot of storage, plus inexpensive .
Any help or suggestions would be greatly appreciated!!!!
Dave says
Buy some disposable plastic containers and try and make 5 lunches on a weekend. Could be sandwich, salad, or soup. I lived on the road 18 months and that is what worked for me.
Beth says
By far one of the best soups I have ever made!
Beth says
By far one of the best soups I have ever made! I added a Kaffir Lime leaf, just a little somethin’ somethin’ special!
Reky says
I discovered your recipes only yesterday when i was looking for more gluten free recipes. And immediatly i cooked the coconut chicken soup along with No potato salad coz simply those are the ingredients i had at the time. i got lots of Hmm! from my husband along with the comment of “high quality food dear” :-).
so thanks for your recipes.
Anastasia@healthymamainfo.com says
Oh this soup sounds fantastic!
Katie says
This is the most amazing soup! Thank you Elena for this and all your other delicious recipes!!
Tabitha says
I love your recipes and was wondering if all or most of your recipes are included in your cookbooks?
Rachael says
Amazing soup!!!!!!!!!!!
Noel says
I add various vegies depending on what I have on hand, but almost always include bok choy (sp?) — baby bok choy if I can find it. Think about vegies you enjoy in Asian food. I added some lemongrass one time.
frederique says
Thank you for your lovely recipes that I have recently discovered (my whole family is mad about your orange cake)..
I do find this chicken recipe very attractive, but would like to know what I could replace the mushrooms with as I am NOT fond of them, and think that only one veggie will not be enough.
Thanx in advance for your answer.
kristina antolin says
This is a great soup! the best soup we have had in a while…creamy, savory, hearty, exotic…THANK YOU.
k
Sherry says
This is one of the best soups I’ve ever prepared. I didn’t have chicken so I used shrimp and boy, was it great!! Thank you for such a great and quick recipe. I will make this many times.
danae says
this soup is not complete without lemon grass and lime leaves. that is truly authentic
Jyoti says
I agree Danae, nothing like Thai coconut soup with lemon grass and lemon leaves – I feel that’s what gives its real exotic flavor! Absolutely delish!
Heather Espana says
Just made this soup tonight and it is DELICIOUS. I’d never used coconut milk before. I think I’m an addict now :).
Jamie says
This soup was such a hit at my house. Thank you for sharing your recipes that are healthy and delicous!!
Alison says
Please forgive the extra comment, but we’ve made this a couple more times, and I thought I’d pass on some additions we enjoy. Sliced bamboo and cut-up green beans or sugar snap peas are really tasty in this soup and help increase the veggie content. Oh, and my husband likes to eat this soup over hot brown rice to make it more filling.
aziza says
Hi Elana
I made this soup today, it was very good and very delicious. I loved the flavor of coconut milk and cilantro. The whole family loved it so much.
Thank you so much for sharing with us this wonderful recipe
Alison says
My husband and I loved this soup! I couldn’t believe how easy and fabulous it was. It was perfect for the cold, rainy weather we’ve been having. The only change I made was to use Sucanat instead of agave, as I didn’t have any agave nectar in the house. My husband gave it 4.5 out of 5 stars. Thanks for another winner, Elana!
Noel says
I’ll bet this would be great with seafood in it. I hope someone will try it and report back. : ) I used shrimp, and it was good. Maybe crab? fish? Scallops???
tigerfish says
This definitely looks good.
Jamie says
This soup was amazing. Made it last night for dinner.
Lauren says
That looks so perfect! Fabulous flavours =D.
Noel says
Divine! I will make this again soon — and increase the quantity. I appreciate the coconut milk suggestions — freezing, smoothies, coffee…. I used Thai Kitchen Organic this time — delicious and creamy. I wonder how long it lasts in the fridge (the coconut milk)?
Carin says
This was absolutely delicious. My kids loved it, too. I ate the little that was left over mixed with a bowl of rice. Yum!
Thanks for another great recipe.
Kelly says
Is that similar to Thai Tom Yum soup? I love that stuff.
Donna says
I can’t have the fish Sauce because it contains soy..do you think it would taste good without it?
Magda says
I often use soy sauce if I don’t have fish sauce (or just plain salt). I was able to get a fish sauce where the only ingredients are fish, salt and water – it really shouldn’t have anything else in it. I think I got the sauce at a regular grocery store.
Coconut chicken soup is one of my favorite soups ever. I often scramble an egg into it and put chopped green onions on top. Yummy!
Noel says
Thai Kitchen Fish Sauce does not contain soy and is delicious in this recipe and Pad Thai.
Joey says
It looks absolutely delicious. I’m going to try this soon. With the weather getting cooler something like this is just what the doctor ordered. Thanks for posting.
Sunny says
I use coconut milk in my coffee! It makes it nice and creamy and just a little coco-nutty. Work for me.
Jyoti says
Elana,
Love the way you caught the steam from the soup! Great photography and soup! Can’t wait to try it sans the chicken since I am vegetarian.
Noel – The Mae Ploy brand of coconut milk is what I have found to be really the best Asian one – very creamy and rich! Great for gravies and curries and soup. Yum! I have started getting the light coconut milk from Trader Joe’s and like that, too. It’s great for smoothies.
Alta says
This is one of my favorite soups. Of course, I love anything with coconut milk! :) Definitely putting it on the menu next week.
Mom says
Coconut milk, ginger, chicken broth, mushrooms – this is really what I had in mind when I recently tried that tongue-scorching canned soup with the ‘devil pepper’ in it. Thank you so much for this recipe!
VeggieGirl says
Such a nourishing, enticing flavor combination! And I love the shot of the steam coming off of the soup in the photo :)
Be sure to make extras next time, hahaha.
Christianne says
Wonderful picture, I just want to put my hands around the bowl and sniff up the flavours!
Thanks Elana, I hope you’re well!
xo CHristianne
Linda Simon says
What a beautiful photo Elana, with steam! I love this kind of soup, and add turmeric too. Then it is electric yellow.
As to what to do with leftover coconut milk, add it to the soup and make a bit more. :)
Cook 4 Seasons says
Perfect! I just happen to have all those ingredients (got a roast chicken from the rotisserie at Oxbow Market) and have a hankering for coconut milk. I think I’ll double the dose of ginger…
Noel says
I keep avoiding using coconut milk b/c I’m not sure what kind to use — the kind in the can in the Asian section of the grocery store? And if so, any recommendations for the leftover portion of c. milk? I love Asian flavors, am in need of some variety for my chicken soup, and can’t wait to try this! Thank you. I’m enjoying your blog and cookbook very much.
natalie says
Coconut milk freezes well. I just pour the remaining amount in a Rubbermaid twist and seal and throw it in the freezer. I try and use it within two weeks, though. No reason. I guess just to get it out of the freezer?! I’ve tried the coconut milk in the asian section as well as the latin section. I preferred the asian canned milk. It made my butternut squash chowder so much creamier!
jessica says
i use native forest or if they don’t have that, the 365 brand from whole foods.
also, you could just order it online :-)
http://www.amazon.com/Coconut-Milk-Unsweetened-Organic-oz/dp/B0000CE3XD
Sophie says
i luuuurve coconut milk in soups. so delicious!