poached chicken soup with coconut milk and chunky vegetables


Oh man, this soup. I’ve been on a coconut milk kick, so when I saw this recipe in Real Simple, I knew that I had to make it. It is a delicious combination of vegetables, chicken, and seasonings that are flavorful without being too overwhelming. I swapped the Asian chili oil for chili garlic sauce, which is what I had on hand.

Poached Chicken Soup with Coconut Milk and Chunky Vegetables

via Real Simple


  • 4 cups no-sodium chicken broth
  • 2 boneless, skinless chicken breasts
  • 1 – 2-lb squash, seeded and cut into wedges with the skins removed
  • 1 large sweet potato, peeled and cut into chunks
  • 1 tsp grated fresh ginger
  • lime zest from one line, plus lime wedges for serving
  • 1 – 6 inch stalk lemongrass, crushed
  • 1 14-ounce can coconut milk // I used light coconut milk
  • 1 tbsp Asian fish sauce, plus more according to taste
  • 1 tsp chili garlic sauce, plus more according to taste


  1. Combine the broth, chicken, squash, sweet potato, ginger, lime zest, and lemongrass in a large pot and bring to a boil. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest breast registers 165º F and the vegetables are tender, 18 to 22 minutes.
  2. Transfer the chicken to a plate and let rest for 5 minutes.
  3. Using 2 forks, shred the chicken into large pieces.
  4. Add the coconut milk, fish sauce, and shredded chicken to the pot. Cook until warm, 3 to 5 minutes. Discard the lemongrass.
  5. Add chili garlic sauce, and adjust seasonings to taste.
  6. Serve with lime wedges.

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