Chicken Soup with Coconut Milk

5 from 5 votes
Prep Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people


  • 225 g Chicken breast fillet
  • 340 ml 1 glass of chicken broth with chicken
  • 250 ml 1 coconut milk
  • 660 ml Water
  • 10 g 1 piece of ginger peeled
  • 3 Stalk Lemongrass
  • 4 piece Kafir lime leaves
  • 50 g Spring onions
  • 1 Red chilli pepper
  • 3 Branches Coriander
  • 1 tbsp Fish sauce
  • 1 tbsp Lemon juice
  • 1 tsp Brown sugar
  • 1 tsp Instant chicken broth or alternatively 1 teaspoon glutamate
  • 0,5 tsp Sambal oelek
  • 2 tbsp Tapioca starch
  • 2 tbsp Chive rolls


  • Wash the chicken breast fillet, pat dry with kitchen paper, cut first into slices and then into strips. Peel and finely dice the ginger. Clean the lemongrass and cut into 3 pieces each. Clean and wash the spring onions and cut into fine rings. Clean / core the chilli pepper, wash and finely dice. Clean and wash the coriander, shake dry and finely chop. Chop the chicken from the chicken broth. Put the chicken broth (340 ml from a glass), coconut milk (250 ml) and water (660 ml) in a saucepan, add the ginger cubes, lemongrass pieces and kafir lime leaves (4 pieces) and simmer / cook for about 20 minutes. Remove the lemongrass pieces and lime leaves and add the strips of chicken breast fillet, finely chopped chicken from the chicken stock, spring onion rings, diced chili peppers and finely chopped coriander. Season with fish sauce (1 teaspoon), lemon juice (1 teaspoon), brown sugar (1 teaspoon), instant chicken broth (1 teaspoon) and sambal oelek (½ teaspoon). Let everything simmer / boil for about 5 - 6 minutes. Finally, thicken with tapioca starch (2 tbsp) dissolved in a little cold water. Wash the chives, shake dry and cut into fine rings. Fill chicken soup with coconut milk into soup bowls and serve sprinkled with chives.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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