Lemongrass Chicken Soup
Fragrant Thai chicken soup with lemongrass, lime, and coconut broth. Built on a jarred Thai curry paste base so it's done in 20 minutes without sacrificing depth.
- Total time
- 20 min
- Servings
- 4
- Calories
- 340
- Protein
- 38g
freshhealthythaigluten-freedairy-freechickentendersilky
Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- 3 tbsp red curry paste (Thai)
- 1 can (13.5 oz) coconut milk, full-fat
- 3 cups chicken broth
- 3 stalks lemongrass stalks, white + light green parts, smashed
- 1 whole lime (juiced)
- 1.5 tbsp fish sauce
Instructions
- 1
Cut chicken into bite-sized cubes, about 1-inch pieces.
- 2
Heat coconut milk in a large pot over medium. Add curry paste and stir until fragrant, ~1 minute.
- 3
Pour in broth and add lemongrass stalks. Bring to a simmer, about 3 minutes.
- 4
Add chicken cubes and simmer until cooked through and no longer pink, ~8 minutes.
- 5
Squeeze in lime juice and stir in fish sauce. Taste and adjust seasoning.
- 6
Remove lemongrass stalks. Ladle into bowls and serve hot.
Tools you’ll need
- large pot (at least 5-quart)
- cutting board
- knife
- wooden spoon
- ladle
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