Chicken Coconut Lemongrass Soup
I don’t think you can go wrong with coconut milk and chicken stock coming together to make a delicious soup. Correct me if I’m wrong, but definitely, don’t knock it til you try it.
While you can make soups “quickly”, some soup is best done slowly. The flavors meld and do their thing so much more fully when you take your time with this. Now, the Instant Pot can speed up the process, but for this one, the stove is where it’s at.
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I can’t recommend making your own chicken stock enough. The boxed stock typically looks like tinted salt water. That hardly counts. So yes, the stock– make it in the Instant Pot and then you have stock to make soups for days.
Lemongrass is a unique flavor that takes me straight back to Thailand. It adds a satisfying tang and I really hope you have access to some. When I worked at Whole Foods, they had small stalk pieces available in the refrigerated herb section. I’ve gotten it as dried powder (but that was in Asia and I haven’t really looked for it since then). The best is when you can get the full stalks. You can grow your own or find stalks at most Asian grocery stores or sometimes at farmers markets. I even found lemongrass paste at Walmart in the refrigerated herb section.
To extract the flavor of lemongrass, you need to bruise it somehow. You can fold it, beat it with a wooden spoon or the side of a knife. But you’ll need to bruise it to bring the flavor out.
When cooking the soup, there are whole pieces of lemongrass and ginger in it. You can serve it like that and just pick it out or leave it in the bowl, or you can pull them out of the pot before adding the coconut milk. Your choice. In Asia, soups are typically served with everything and the consumer is responsible to pick out what isn’t to be eaten.
I like to add the coconut cream at the end. If you want to make a lighter version, you can use coconut milk, but it won’t be as creamy. I like to find the cans or containers that simply have coconut cream in them and not a long list of additives. (I find boxes of Kara coconut cream at Walmart in the international section for $1.08 it’s only 6.8oz but it is straight up cream and sufficient for this recipe).
If you like Thai food, this Chicken Coconut Lemongrass Soup will hit the spot! I hope you enjoy it as much as we do.
For THM friends, this is an (S)
Chicken Coconut Lemongrass Soup
- 4 Cups Chicken Stock
- 1 T avocado oil for sauteing
- 1 small Onion finely sliced
- 1 thumb Ginger sliced
- 4 cloves Garlic pressed
- 1 Anaheim (or green bell) pepper finely sliced
- 1 cup Cooked chicken Shredded
- 4 inch Lemongrass stalk
- 14 oz Coconut cream*
- Salt to taste
- 1 Tbsp Green onion (for garnish) sliced
Special Instructions for preparation
- Bruise the lemongrass stalk, if you have the long grass strands, tie those in a knot. Set aside.
To make the soup
- In a 3+qt pot, heat avocado oil on medium.
- Add onions and cook for 2 minutes.
- Add Garlic and ginger and cook for another 30 seconds.
- Add Anaheim pepper and stir frequently until the pepper is soft.
- Add chicken stock, chicken, lemongrass, and salt. Bring to a rolling boil then reduce heat to low for about 40 minutes to draw out the flavor.
- Add coconut cream and cook for another 5 minutes.
- Taste and add salt if necessary.
- Remove lemongrass and ginger slices prior to serving.
- If you use a carton of coconut cream the volume is less but still is enough cream. You don’t need to add two to make 14oz.
- Cooking this soup for an extended amount of time will result in a much more robust flavor.
- If you’re in a rush, you can cook it for less time but the flavor will not be as strong.
- In Asia soup is often served with everything in it, the consumer is responsible for setting aside things like lemongrass and ginger. You can either remove them prior to serving or keep things authentic.
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