Thai Lemongrass Chicken Soup

Serves 2 to 3 (easily doubled)


  • 1 13.5-ounce can coconut milk
  • 1 lemongrass stalk, chopped
  • 1 tablespoon chopped garlic
  • 2-inch piece ginger, peeled and chopped
  • 1 1/2 cups chicken broth
  • 2-inch piece dried galangal
  • 2 teaspoon fish sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1 pound chicken breast, chopped into 1/2-inch pieces
  • 8 ounces sliced mushrooms
  • 2 cups thinly sliced kale leaves
  • Lime juice, to taste
  • Ingredients for serving: Chopped cilantro



  1. Blend coconut milk, lemongrass, garlic, and ginger until smooth using a high-speed blender. Transfer to a large saucepan or stockpot along with the chicken broth, galangal, fish sauce and sea salt. pan>
  2. Bring liquid to a simmer over medium heat. Stir in the chicken, mushrooms and kale and cover with a lid. Simmer for pan>10 minutes until the chicken is cooked through and the mushrooms are tender. pan>

3. Remove from heat and stir in lime juice.pan>


Transfer soup to large glass container and refrigerate loosely covered until cool. Seal with a lid and place in the freezer for up to 3 months. pan>


  1. Allow soup to thaw overnight in the refrigerator. pan>
  2. Heat in a saucepan over medium-low heat until warm. pan>
  3. Garnish with chopped cilantro. pan>

Recipe Notes

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