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How To Make Coconut Chicken Soup

This classic chicken soup is the best bet for a cold weather. It can be considered an excellent healthy recipe as it contains ginger, lemongrass and coconut milk. It can be taken as soup or enjoyed with some dinner rolls.



  • 500g chicken thigh (cut into bits)
  • 400ml coconut milk
  • 1 tsp salt
  • 1 stalk lemongrass, bottom half only chopped
  • 3 tbsps of ginger chopped
  • 4-5 lime leaves, torn into large chunks
  • 3-4 bell chillies, cut into large pieces
  • 150g mushrooms
  • 2-3 tbsps lime juice
  • 2 cups cold water
  • Seasoning


  1. Wash chicken and place in a small pot.
  2. Add one stock cube, salt and ginger with a little quantity of water. Bring the meat to boil for about five minutes before adding the remaining water; cook until chicken is tender.
  3. Add lemongrass, ginger, chillies, mushrooms, lime leaves and coconut milk. Leave to simmer for 3-5 minutes until mushroom is cooked. Add some more salt if desired.
  4. Turn off the heat and add the lime juice. The lime leaves and lemongrass are not to be eaten so take them off before serving or instruct your guests properly.
  5. Serve hot!
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