Imbibed Coconut Lemongrass Chicken Soup
A fragrant, soothing soup where tender chicken imbibes the bright flavors of lemongrass and creamy coconut milk, perfect for a comforting meal. This thai-inspired chicken ready in about 45 minutes pairs chicken breast, thinly sliced, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 cups coconut milk
- 3 cups chicken broth
- 2 lemongrass stalks, bruised and chopped
- 4 pieces (about 1/2 inch each) galangal slices
- 3 leaves kaffir lime leaves
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1/4 cup fresh cilantro, chopped
- 1 cup mushrooms, sliced
- 1 tbsp fresh chili slices
- 1 tsp salt
- 1 cup water
Instructions
- Step 1: Combine 3 cups chicken broth, 1 cup water, 2 bruised and chopped lemongrass stalks, 4 slices galangal, and 3 kaffir lime leaves in a large pot and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes to imbibe the broth with aromatics.
- Step 2: Strain the broth to remove solids, return liquid to pot, and add 2 cups coconut milk and 1 cup sliced mushrooms. Bring to a gentle simmer.
- Step 3: Add 1 pound thinly sliced chicken breast to the simmering broth and cook for 5-7 minutes until chicken is tender and imbibed with the flavors.
- Step 4: Stir in 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1 tablespoon fresh chili slices. Adjust seasoning to taste.
- Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Imbibed Coconut Lemongrass Chicken Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Imbibed Coconut Lemongrass Chicken Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast, thinly sliced from drying out.
Can I substitute ingredients in Imbibed Coconut Lemongrass Chicken Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Imbibed Coconut Lemongrass Chicken Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Imbibed Coconut Lemongrass Chicken Soup?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
