Chicken Soup with Lemongrass

A delicious mix of tastes: from the spiciness of curry and ginger to the sweetness of the coconut milk and sour taste of limes… bring the chicken to life with this Asian-style soup!

Ingredients (for 2)

  • 1/2 chicken breast
  • 4 cups chicken stock
  • 1/2 cup shiitake mushrooms
  • 1/3 cup coconut milk
  • 2 tbsp lemongrass
  • 1 tsp curry powder
  • 1 tsp ginger
  • 1 lime
  • 1 tbsp fish sauce
  • 1 garlic clove
  • 1/4 onion
  • 2 tbsp vegetable oil
  • salt and black pepper


  • Prepare all vegetables first: mince the onion and garlic, peel and coarsely chop ginger and lemongrass, cut in bite-sized pieces the mushrooms and peel the lime zest
  • Gently heat vegetable oil in a deep saucepan and add onion, garlic, curry powder, ginger, lemon grass and lime zest
  • Stir to combine and cook for a couple of minutes
  • Add the stock, bring to a boil and then add the chicken breast, cut into small pieces
  • Simmer for 5 minutes and then add the coconut milk and mushrooms
  • Continue to cook for 5 minutes until the chicken is ready
  • Stir in the lime juice and fish sauce, and season to taste with salt and pepper

Tips from the Chef

  • When peeling the lime, avoid cutting the white part as it is quite bitter
  • If available, use some red curry paste instead of curry powder and lime leaves instead of lime zest