Thai Coconut Chicken Soup



Ethnic cuisine Without Eggs Dairy Free No Added Sugar

Nutritional Facts Per Serving

23 g
3 g
0 g
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 21 g
    • Saturated fat  14 g
  • Cholesterol 70 mg
  • Sodium  920 mg
  • Carbs 3 g
    • fiber  0 g
    • Sugar  0 g
  • Protein 23 g


  • 3 lemongrass stalks
  • 1 piece of ginger, about 3 inches long
  • 1 jalapeño chili, stemmed
  • 8 cups Compliments Chicken Broth
  • 1 tablespoon Sensations Extra Virgin 100% Olive Oil
  • 1-11/4 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 ounces) coconut milk
  • 1/3 cup finely chopped Compliments Organic Fresh Basil Leaves


  1. With a sharp knife, cut off and discard the stem end and top 3 inches of lemongrass. 
  2. Cut remaining stalk into pieces. 
  3. Pound pieces gently with a heavy mallet to crush slightly. 
  4. Cut ginger crosswise into 1/4-inch slices.
  5. Cut jalapeño crosswise into slices.
  6. In a 5 to 6-quart pan, combine crushed lemongrass, ginger slices, jalapeño slices, and broth. 
  7. Cover and bring to a boil over high heat.
  8. Reduce heat and simmer, covered, for 15 minutes.
  9. Meanwhile, combine oil and chicken in a nonstick 12-inch frying pan over medium-high heat. 
  10. Stir often until chicken is lightly browned but still pink in center (cut to test), about 4 minutes.
  11. Strain off and discard lemongrass, ginger, and jalapeño from broth.
  12. Add chicken and pan juices to broth. 
  13. Shake can of coconut milk well and add to broth. 
  14. Bring to a simmer and cook just until chicken is no longer pink in center (cut to test), 3-4 minutes. 
  15. Ladle soup into bowls, sprinkle with equal amounts of basil, and serve immediately.

Healthier Alternative: You can significantly cut calories and fat by using light coconut milk.

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