UA-121975756-1 Chicken Coconut Soup with Lemongrass | England | Carte-du-vin

Chicken Coconut Soup with Lemongrass

wine tasting in Hampshire

  • 4 cups good chicken Stock

  • 1/2" root ginger chopped

  • 1 lemongrass stalk bashed

  • Zest of 1 large lime

  • 1/4 cup of lime juice

  • 2 x 14oz cans coconut milk

  • 2 tabs Fish Sauce

  • 2 tabs light brown sugar

  • 1lb cooked chicken cut into small pieces

  • 1/2lb mushrooms cleaned and sliced

  • Sliced chilli to taste


  • Coriander

  1. In saucepan, combine stock, ginger, lemon grass and lime zest

  2. Slowly bring to the boil then let it simmer for approx. 2 mins

  3. Reduce heat and add coconut milk warm then add lime juice,fish sauce, sugar and chillies, simmer for 5 minutes

  4. Add mushrooms and chicken cook for about 3 mins.

  5. Serve in warm bowls garnished with coriander and extra chillies if you like extra spice.

  6. This soup is best made a few days in advance to give the flavours a chance to blend together.

We served this with Domaine Treloar La Terre Promise

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