Chicken, Coconut and Cilantro Soup
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A fragrant Thai soup with coconut milk, chicken, and aromatic herbs. The broth is infused with galangal, lemongrass, and kaffir lime leaves, finished with fresh lime juice and cilantro.
Ingredients
- 828 ml coconut milk
- 237 ml water
- 29.6 ml fresh galangal root sliced
- 1 fresh lemongrass stem cut into 1-in lengths
- 4 kaffir lime leaves torn in half
- 2 fresh Thai chiles halved
- 454 g chicken skinned, boned, and diced
- 4.93 ml salt
- 44.4 ml fish sauce
- 4.93 ml palm sugar
- 78.9 ml fresh lime juice
- 29.6 ml cilantro leaves roughly chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 56.4 mg
- Iron: 5.06 mg
- Magnesium: 123 mg
- Phosphorus: 384 mg
- Potassium: 835 mg
- Zinc: 3.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 828 ml coconut milk
- 237 ml water
- 4.93 ml salt
- 44.4 ml fish sauce
- 4.93 ml palm sugar
- 78.9 ml fresh lime juice
Prepare
- Slice 29.6 ml fresh galangal root
- 1 fresh lemongrass stem, cut into 1-in lengths
- 4 kaffir lime leaves, torn in half
- Halve 2 fresh Thai chiles
- 454 g chicken, skinned, boned, and diced
- 29.6 ml cilantro leaves, roughly chopped
Let's Cook
-
Step 1.
Pour the coconut milk and water into a saucepan and bring to a boil over medium heat.
-
Step 2.
Reduce the heat, add the galangal, lemongrass, kaffir lime leaves, and chile halves. Cook for a few minutes longer, stirring occasionally.
-
Step 3.
Add the chicken, salt, fish sauce, sugar, and lime juice. Cook until the chicken is done.
-
Step 4.
Serve sprinkled with cilantro leaves.