Chicken and Coconut soup Recipe


  • 4 slices Ginger
  • 3 tbsp Fish Sauce
  • cup Lemon juice
  • 4 cups Chicken stock
  • 1 tsp fresh Lemon zest
  • 1 tbsp Red Chilli paste
  • 2 tbsp light Brown sugar
  • Grated zest of 1 large Lime
  • Coriander leaves to garnish
  • 500 gm boneless, skinless Chicken
  • 450 ml unsweetened Coconut Milk
  • 250 gm white Mushrooms, thinly sliced


  1. In a large sauce pan, combine the chicken stock, ginger, lemon zest (the yellow outer rind of the lemon that contains the fruit's flavor and perfume) and grated lime zest.
  2. Place over medium heat and slowly bring to a boil. Boil for 1 minute.
  3. Reduce heat to low, add the coconut milk, stir to combine and bring to a simmer.
  4. Add the lemon juice, fish sauce, brown sugar and chille paste. Mix well and simmer for 5 minutes.
  5. Add the chicken pieces and simmer until tender, for about 5 to 8 minutes, add the mushrooms and simmer until tender, about 3-4 minute.
  6. Serve in bowls. Garnish with coriander leaves.

Tip: Do not roast poultry in a oven temperature lower than 325 degrees. Poultry should be roasted at 325 degrees or higher to avoid potential food safety problems.

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