Lemongrass Coconut Chicken Soup

Get ready to embark on a culinary adventure with Phatman’s Coconut Lemongrass Chicken Soup—a symphony of flavors that will transport your taste buds to the heart of Southeast Asia. This recipe is a testament to the art of creating a harmonious blend of ingredients, delivering a bowl of pure comfort and exotic delight.

At the heart of this masterpiece is tender chicken, gently simmered in a fragrant concoction of lemongrass, ginger, and garlic. The magic begins with the infusion of these aromatic elements, filling your kitchen with an irresistible aroma that builds anticipation for the culinary journey ahead.

Coconut milk adds a creamy, velvety richness to the soup, while chicken stock lends depth and body to every spoonful. A delicate balance of fish sauce and lime juice elevates the flavor profile, and the seasoning is perfected with a touch of salt and pepper.

The result is a coconut lemongrass chicken soup that’s a symphony of tastes and textures. Each spoonful unveils the subtle citrus notes of lemongrass, the warmth of ginger, and the comforting embrace of coconut. It’s a flavor experience that transcends borders, taking you on a gastronomic journey to far-off lands.

Phatman’s Coconut Lemongrass Chicken Soup is not just a meal; it’s a voyage into a world of culinary wonder. Serve it hot, garnished with fresh coriander and a touch of chili for an added kick. Consider adding bell peppers or mushrooms for a burst of color and nutrition.

So, prepare to savor the magic of this exquisite soup, a testament to the power of well-crafted flavors and the art of culinary fusion. Whether you’re a seasoned chef or a home cook, this soup promises an unforgettable taste sensation that will leave you craving for more. Get ready to experience a bowl of warmth, comfort, and exotic allure like never before. It’s Phatman’s Coconut Lemongrass Chicken Soup—bold, exotic, and utterly unforgettable!


500g chicken breast, thinly sliced
1 litre chicken stock
400ml can of coconut milk
2 stalks of lemongrass, bruised and chopped
1 inch piece of ginger, sliced
2 cloves garlic, minced
1 onion, thinly sliced
1 tbsp fish sauce
Juice of 1 lime
2 tbsp vegetable oil
Salt and pepper to taste
Fresh coriander (cilantro) for garnish
Chilli slices for garnish


Start by preparing the aromatic base for your soup: heat vegetable oil
in a large pot over medium heat and sauté lemongrass, ginger, garlic,
and onion until they become fragrant and start to release their
aromas. Next, add the sliced chicken to the pot, cooking it until it
turns white and is cooked through. Then, pour in the chicken stock
and coconut milk, stirring to combine, and bring the mixture to a
gentle simmer. To season, stir in fish sauce and lime juice, adjusting
with salt and pepper to get the right balance of flavours. Let the soup
simmer for about 20 minutes, allowing time for all the flavours to
meld together harmoniously. Before serving, remove the lemongrass
stalks and ginger slices from the soup. Serve the soup hot, garnished
with fresh coriander and slices of chilli for an added kick. Consider
adding vegetables like bell peppers or mushrooms to the soup for
added nutrition and variety.

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