Thai lemongrass and coconut chicken soup

This Thai lemongrass and coconut chicken soup recipe was made for chilly nights. Light, fragrant and packed with flavour, this soup is perfect dished up in big bowls and served with a squeeze of lime

By Jennene Plummer
  • 20 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 tablespoon peanut oil
  • 8 frenched chicken legs
  • 1 red onion, finely chopped
  • 1 stalk lemongrass, bruised
  • 5 centimetre fresh ginger, thinly sliced
  • 4 kaffir lime leaves, bruised
  • 1 long red chilli, thinly sliced
  • 1 1/2 litre chicken stock
  • 400 millilitre can coconut cream
  • 200 gram dried rice vermicelli noodles, soaked following packet instructions
  • 180 gram fried tofu puffs
  • 250 gram punnet cherry tomatoes, halved
  • 1/3 cup lime juice
  • 1 tablespoon finely grated palm sugar
  • 1 tablespoon fish sauce
  • coriander leaves, fried shallots to serve


  • 1
    In a large saucepan, heat oil on medium. Brown chicken for 4-5 minutes, turning. Set aside.
  • 2
    In the same pan, cook onion, lemongrass and ginger for 3-4 minutes until softened. Add lime leaves and chilli, then cook for a further 2 minutes. Add stock and bring to the boil.
  • 3
    Reduce heat to low and stir in coconut cream. Return chicken to pan. Simmer, partially covered, for 30-35 minutes until chicken is cooked.
  • 4
    Remove chicken and shred coarsely. Return to broth with noodles and tofu and cook for a further 3 minutes to warm.
  • 5
    Remove from heat and stir tomatoes, lime juice, palm sugar and fish sauce through. Serve sprinkled with coriander and shallots.


  • Brown sugar can be used instead of palm sugar, and grated lime zest in place of lime leaves.