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Lemongrass Coconut Curry Chicken Soup – Creamy & Flavorful!

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This Lemongrass Coconut Curry Soup with Chicken Bites is a delightful blend of citrusy lemongrass and creamy coconut milk, perfect for a cozy meal. Ready in under 30 minutes, it’s a comforting dish that brings warmth and joy to your kitchen.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 stalks lemongrass, tough outer layers removed and finely chopped
  • 2 tablespoons red curry paste
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 can (14 oz) coconut milk
  • 1 medium carrot, sliced thinly
  • 1 red bell pepper, julienned
  • 1 cup snap peas, trimmed
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • 1–2 red chilies, sliced (optional, for heat)
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil (for cooking the chicken)

Instructions

  1. In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Stir occasionally to prevent burning.
  2. Next, add the minced garlic and grated ginger. Cook for another 1-2 minutes until the garlic is golden and aromatic. Keep an eye on it since garlic can burn quickly!
  3. Introduce the finely chopped lemongrass and 2 tablespoons of red curry paste to the mixture. Stir well, allowing the flavors to meld for about 2-3 minutes; the curry paste should become fragrant.
  4. Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer over medium-high heat, and let it cook for about 5 minutes. You should see small bubbles forming, signaling that it’s ready for the next step.
  5. Add the sliced carrot, julienned red bell pepper, and trimmed snap peas. Continue to simmer for another 5-7 minutes until the vegetables are tender yet crisp. Avoid overcooking; they should retain some bite!
  6. Stir in the fish sauce (or soy sauce) and the juice of one lime. Taste and adjust the seasoning with salt and pepper. This is your moment to balance the flavors — trust your palate!
  7. While the soup simmers, prepare the chicken bites. In a bowl, combine the bite-sized chicken pieces with soy sauce, cornstarch, garlic powder, onion powder, salt, and pepper. Toss until evenly coated and let it marinate for about 10 minutes.
  8. In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken bites and cook for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Make sure not to overcrowd the pan, as this will steam the chicken instead of searing it.
  9. Once the chicken is cooked, add it to the soup pot and give everything a good stir. Let it simmer for an additional 2-3 minutes to allow the flavors to meld together.
  10. Serve the soup hot, garnished with fresh cilantro and sliced red chilies if desired. Enjoy the soothing warmth of this delightful dish!

Nutrition

Keywords: One common mistake is not properly preparing the lemongrass. Be sure to remove the tough outer layers and chop it finely so it can release its essential oils into the soup. Use a large pot to give your ingredients space to cook evenly. Adjust the amount of curry paste to suit your spice preference.

Find it online: https://mamablueberry.com/lemongrass-coconut-curry-chicken-soup-creamy-flavorful/