Chicken Coconut Soup with Lemongrass

20 mins

4 - 6 servings

Potato Soup


Quick easy soup to make and great all year round as not a heavy soup so perfect for a summer evening.


Oven temperature



  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.

Cooks tips

Serve with

Crusty rolls, or for a Chinese feel prawn crackers.

Wine pairing

Potato Soup


  • 500ml good chicken Stock

  • 1/4" root ginger chopped

  • 1 lemongrass stalk bashed

  • Zest of 1/2 large lime

  • 1/4 cup of lime juice

  • 400g cans coconut milk

  • 1 tab Fish Sauce

  • 1 tab light brown sugar

  • 500g cooked chicken cut into small pieces

  • 225g mushrooms cleaned and sliced

  • Sliced chilli to taste

GARNISH  -  Coriander