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5 from 7 votes

Coconut Chicken Soup

This coconut chicken soup combines classic Thai flavors like lemongrass, ginger, lime, and coconut.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Total Cost: $11.14 recipe / $1.39 serving
Servings: 8
Author: Beth - Budget Bytes


  • 1 stalk lemongrass $2.49
  • 4 inches fresh ginger $1.14
  • 1 med lime $0.50
  • 1/4 tsp crushed red pepper $0.03
  • 2 13.5 oz. cans coconut milk $3.38
  • 1 Tbsp chicken bouillon $0.36
  • 3 cups water $0.00
  • 2 lg. chicken breasts $2.48
  • 1 Tbsp fish sauce $0.07
  • 1 bunch cilantro $0.69


  • Peel the ginger and slice into medallions. Remove any dry or black layers of the lemongrass and cut into 1 inch sections. Wash the lime well to remove any waxes or residues and remove the peel with a vegetable peeler. Try to get as little of the white pith as possible on the lime peel.
  • Place the ginger, lemongrass, lime peel, both cans of coconut milk, chicken bouillon and water in a pot. Place over medium heat and stir to combine the ingredients and dissolve the coconut milk solids. Bring the liquid to a simmer.
  • While the soup is coming up to a liquid, thinly slice the chicken. Once the broth reaches a simmer, add the chicken, allow it to come back up to a simmer and let it cook for about ten minutes or until the chicken is fully cooked.
  • Once the chicken is fully cooked, turn off the burner. Add the juice from the lime and the fish sauce. Serve hot with a few sprigs of fresh cilantro. Serve over hot jasmine rice if desired.