- 2 stalks lemongrass (fresh, tough outer layers removed)
- 2 tablespoons fresh ginger (grated, or finely-chopped)
- 1/4 cup fresh lime juice (or 10 kaffir lime leaves*)
- 6 cups chicken stock (good-quality )
- 4 green onions (thinly-sliced with the white and green parts separated)
- 2 cups chicken (cooked shredded)
- 8 ounces shiitake (white, or oyster mushrooms, or you could use a combination of your favorites, sliced)
- 27 ounces coconut milk
- 2 tablespoons fish sauce
- 3 teaspoons coconut sugar (to taste, or use another favorite sweetener)
- fresh cilantro
- red chiles
- lime wedges
PER SERVING *
|Calories390Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Enid D. 19 Jun
Loved it!! This soup is amazing! Next time I’m gonna have to triple the recipe!
Donna H. 10 Apr
Great.. needed a little more chilly
Crichton 14 Feb
Was great. I was catering for a vegie so i used veg stock and extra mushrooms and a few sweet yellow/red peppers. Will defo have again (big hit)
kevin c. 8 Feb
Fantastic. People went back for seconds. I would have preferred a bit more heat, so I will add some chilli to the base mixture next time. Loved it
Caroline 15 Jan
This turned out incredibly delicious!
. 23 Nov 2017
so good! i modified mine a bit and added radishes, yellow and red pepper and bok choy. everyone loved it.
Adela Shikatani 5 Nov 2017
Quick and easy. Had me hunting for lemongrass but it was worth it. I made the chicken stock and added more lime juice. Definitely better with a spicy kick so have some hot peppers handy.
Emily V. 22 Oct 2017
Soooo good! Followed it exactly but boiled a chicken breast in the water to make the broth. Toppings were cilantro, red pepper, peanuts (yum!), greens of the green onion, lime, and added vermicelli noodles, so good!!
Amber Dillon 13 Oct 2017
my friends loved it! Was a great "pick me up"
Jennifer Koval 13 Oct 2017
Great!! Lite, since I used lite coconut milk, and citrusy. The broth is the best part.
Lindsay S. 26 Sep 2017
Really liked this - I added mushrooms and asparagus and the zest of a lemon as didn't find it lemony enough for my taste. Will definitely make again, and add some chillis :)
Renae S. 1 Aug 2017
I made a light version with Lite coconut milk, I added about 3 TB thin sliced red bell pepper, 1-1/2 TB Thai Chili Garlic Sauce, a pinch of red pepper flakes. I used white mushrooms, 2 cans Kirkland chicken breast, 2 teaspoons granulated sugar, 2 TB lemongrass from a tube, salt, and pepper to taste. Everything else was the same. Added cilantro and green onions on top. Only about 215 calories per 1-1/2 cups and DELICIOUS!
Bernal Georgina 17 Jul 2017
👍🏽 great! I added rice noodles, red peppers and spinach!
Noemie 15 Jan 2017
Really good recipe. Followed as written. I used dried kaffir leaves I found on amazon since I can't find them fresh. Tasted just like the soup I buy at my restaurant and it was really fast to make.
Sherry Z. 18 Dec 2016
I love it! I tried this recipe and it tasted exactly like the one I had in the local Thai restaurant!
Tom S. 9 Mar 2016
This is really good! I substituted cooked ground chicken for shredded and used a 32 oz box of coconut cream. one box of organic chicken stock with a cup and a half of homemade turkey bone broth I had in the freezer, and the juice of a whole lime. Will definitely want to have this again!
Amanda j. 28 Feb 2016
I really enjoyed this recipe. It was quite easy. Next time, I think I'd back off on the coconut milk just a tad and add a bit more lime juice. Other than that, it was great!