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Asian Coconut Chicken Soup

Quick, delicious, and satisfying - everything a soup ought to be! Serve with rice and stir-fried veggies. If you're short on time, buy ginger and lemongrass stir-in pastes and use in place of fresh!

By SimpleGifts

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Recipe Summary

cook:

15 mins

prep:

30 mins

total:

45 mins

Servings:

6

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Ingredients

Ingredient Checklist

1 tablespoon olive oil
2 tablespoons grated fresh ginger (or 2 tablespoons stir-in paste)
2 lemongrass stems, white part only, finely chopped
6 spring onions, chopped
1 red chili, finely chopped (or 1/2 to 1 teaspoon red pepper flakes, more to taste.)
1 (15 oz.) can coconut milk
4 cups chicken stock or broth
9 oz. chicken breasts, thinly sliced or shredded, cooked
1 tablespoon soy sauce or coconut aminos
2 tablespoons finely chopped chives (optional)
1 (15 oz.) can creamed corn

Directions

Instructions Checklist

Step 1
Heat the oil in a large saucepan over medium heat.

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Step 2
Add the lemongrass, ginger, spring onion, and chili; cook for one minute, stirring continuously.
Step 3
Add the stock and coconut milk, and bring to a boil. Do not cover or the coconut milk will curdle!
Step 4
Add the creamed corn and chicken and simmer for 5 minutes.
Step 5
Stir in the soy sauce, season well, and served garnished with the chives.
Step 6
Enjoy!

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