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Nutrition Facts
Serving Size 1 (428g) Recipe makes 4 servings The following items or measurements are not included below: 2 stalks lemongrass kaffir lime leaves
Calories 389
Calories from Fat 199		(51%)
Amount Per Serving		%DV
	Total Fat 22.2g	34%
	Saturated Fat 12.4g	61%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.1g
Cholesterol 65mg		21%
Sodium 1928mg		80%
Potassium 900mg		25%
Total Carbohydrate 22.1g		7%
	Dietary Fiber 3.6g	14%
	Sugars 12.3g
Protein 28.6g		57%
detailed view... how is this calculated?

Spicy Chicken Soup With Hints of Lemongrass and Coconut Milk

Recipe #40755 | 45 min | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Ozlem Altinok
Sep 20, 2002

This is a delightful soup ,creamy with coconut milk and fragrant with the elusive flavor of lemongrass.I got hold of the recipe years ago from a thai lady who was offering cooking classes for the expat wives .Even my little one eats this without complaining.

SERVES 4 (change servings and units)

Ingredients

400 g chicken breasts, sliced into strips seasoned with
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon cornflour
1 (400 g) can button mushrooms

Soup flavouring

1 cup good chicken stock
2 stalks lemongrass, sliced
3 kaffir lime leaves, shredded
1 large onion, sliced
1 (200 ml) can coconut milk, diluted to give 4 cups
6 birds eye chiles, bruised
4 tablespoons lime juice
3 tablespoons fish sauce
1/2 teaspoon sugar
1-2 teaspoon salt, to taste

Garnishing

1 sprig coriander leaves

Directions

1
Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
2
Bring to boil over medium heat.
3
Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
4
Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
5
Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

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Featured Reviews for This Recipe

From: Kristin Andrews

On Aug 30, 2009

This was an absolutely divine soup with full flavor. Did not use mushrooms, kaffir lime leaves, or chilies, since I did not have these on hand. Substituted broth for the stock, added 3 tablespoons of sugar & about a teaspoon of cayenne pepper, and included bean sprouts at the end. Served over rice noodles with fresh lime juice on top. TIP: Would slice lemon grass in half and use as full stalk, since the finely chopped lemongrass was difficult to eat — just remove from broth before serving.

0 people found this review helpful

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From: Nilotic Deva

On Feb 10, 2009

I love this soup, I did make a few changes by adding a bit more fish sauce, red bell pepper and oyster and straw mushrooms.

0 people found this review helpful

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From: shimmerchk

On Apr 20, 2004

This was really wonderful! I usually make Tom Kha Gai (Thai chicken and coconut milk soup) with a different recipe that has galangal in it. Well, I really wanted the soup but since I moved, the asian market here is small and doesn't have galangal! I am so happy to find this recipe, because it's flavor is divine. I only used 3 bird chilis to better suit my family, added a little more lime juice and a little more fish sauce since we like it a little more on the salty/sour side. I also used a little bit extra chicken stock and only used one large chicken breast which came out extremely tender and flavorful after steeping in the broth. Thank you for a "super" soup and a definite keeper.

6 people found this review helpful

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From: Iloveblueberries

On Jan 17, 2006

This was great ... I love the flavour of lemon grass. Everything worked sooo well together. Thanks for the recipe!!! You can purchase finely pre-chopped lemon grass in asian markets (in the frozen food section). This makes things go a whole lot faster and easier if you are a lemon grass fan.

3 people found this review helpful

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