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Coconut Chicken Soup

Course: Soup
Servings: 4
Author: Caroline


  • 950 ml chicken stock
  • 375 ml whole coconut milk (1.5 cups)
  • 1/4 teaspoon dried chili flakes
  • 1 tablespoon freshly grated ginger
  • juice of 1 lemon
  • 1 teaspoon fish sauce or a pinch sea salt
  • several green onions, very finely chopped (optional)
  • 1 tablespoon finely chopped cilantro (optional)


  • Bring the stock to a boil, skim any foam that rises to the top and add coconut milk or creamed coconut, lemon juice, chili flakes and ginger. Simmer for about 15 minutes.
  • Season to taste with fish sauce or sea salt.
  • Ladle into soup bowls or mugs and garnish with onions and cilantro.