Coconut Chicken Soup
Coconut Chicken Soup
Ingredients
- 1 pound chicken thighs, boneless, skinless, cut into 1-inch pieces
- 4 cups coconut water, from young coconuts, or unsweetened bottled
- 2 cups chicken broth, low sodium
- 2 inches ginger, fresh, peeled and thinly sliced
- 4 garlic, cloves, smashed
- 2 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or Dutch oven, combine the coconut water, chicken broth, sliced ginger, smashed garlic, and bruised lemongrass.
⏱️ 5 min
- 2
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 3
Add the cut chicken thighs to the pot. Increase the heat to medium and bring the soup back to a simmer. Cook for 10-12 minutes, or until the chicken is cooked through.
⏱️ 12 min
- 4
Stir in the fish sauce and lime juice. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 3 min
- 5
Remove and discard the lemongrass stalks, ginger slices, and garlic cloves before serving for a smoother soup texture, if desired.
⏱️ 2 min
- 6
Ladle the hot soup into bowls. Garnish generously with fresh sliced green onions and chopped cilantro.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Chicken Soup
- 1 pound chicken thighs, boneless, skinless, cut into 1-inch pieces
- 4 cups coconut water, from young coconuts, or unsweetened bottled
- 2 cups chicken broth, low sodium
- 2 inches ginger, fresh, peeled and thinly sliced
- 4 garlic, cloves, smashed
- 2 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or Dutch oven, combine the coconut water, chicken broth, sliced ginger, smashed garlic, and bruised lemongrass.
⏱️ 5 min - 2
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 3
Add the cut chicken thighs to the pot. Increase the heat to medium and bring the soup back to a simmer. Cook for 10-12 minutes, or until the chicken is cooked through.
⏱️ 12 min - 4
Stir in the fish sauce and lime juice. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 3 min - 5
Remove and discard the lemongrass stalks, ginger slices, and garlic cloves before serving for a smoother soup texture, if desired.
⏱️ 2 min - 6
Ladle the hot soup into bowls. Garnish generously with fresh sliced green onions and chopped cilantro.
⏱️ 8 min