Classic Chicken and Coconut Soup Recipe

Classic Chicken and Coconut Soup Recipe

  • 2 cups canned low-salt chicken broth
  • 1 14-ounce can unsweetened coconut milk
  • 1/2 cup 1/4-inch-thick slices fresh lemongrass
  • 1 large chicken breast half with skin and ribs
  • 1 tablespoon (or more) lime juice
  • 1/2 jalapeño chili, minced
  • Finely chopped fresh cilantro
  1. Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.
  2. Strain soup through sieve into small saucepan. Add 1 tablespoon lime juice and jalapeño to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro.
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