• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spicy Chicken Coconut Soup

  • Recipe Submitted by on

Category: Poultry, Soups

 Ingredients List

  • Stephen Ceideburg
  • 2 Chicken breast halves
  • 1/2 c Slivered fresh lemon, with
  • -peel
  • 3 tb Fish sauce
  • 1 1/2 ts Chopped hot chile pepper, or
  • -to taste
  • 2 Green onions, thinly sliced,
  • -including part of green top
  • 1 1/2 ts Sugar
  • 4 c Unsweetened coconut milk
  • 2 c Chicken stock
  • 3 ts Minced lemon grass or 1
  • -teaspoon grated lemon zest
  • 1 c Whole straw mushrooms
  • 1 tb Slivered galangal root or
  • -ginger root


[I prefer galangaleven dried, to ginger, but ginger will do. S.C.]

Place chicken breasts in pan with just enough cold water to cover. Bring to
a boil over medium heat; immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat should be moist and
opaque throughout; cook only to just beyond pink stage. Remove breasts and
drain well. Cool to room temperature; remove and discard skin and bones.
Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
sauce, chile pepper, green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
and lemon mixture and heat through, about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

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