Coconut-Lemongrass Chicken Soup


Serves 4


  • 1 pound boneless skinless Smart Chicken breasts, thinly sliced or cubed

  • Oil, as needed

  • 4 carrots, peeled and diced

  • 6 ribs celery, washed and diced

  • 1 red onion, quartered

  • 3 cloves garlic, halved

  • ½ jalapeño or serrano pepper, seeds removed and diced

  • 1 blade lemongrass, tough outer skin removed, then crushed and sliced

  • 3 (32-ounce) containers chicken stock or broth

  • Juice of 2 limes

  • Zest of 1 lime

  • ½ teaspoon white pepper

  • 1 (14.5-ounce) can coconut milk (substitute cream for a thicker soup)

  • 1 teaspoon kosher salt

  • 16 ounces Thai noodles

  • Scallions (green parts only), thinly sliced for serving


Heat oil in a medium stockpot over medium-high heat. Add carrots, celery, onion, garlic, jalapeño, and lemongrass. Cook vegetables for 5 to 7 minutes, stirring occasionally.

Add the stock, turn the heat to high, bring to a boil, then simmer for 20 minutes or until the vegetables begin to soften. Strain the broth and set vegetables aside. Pour the broth back into stock pot and bring to a boil.

Add the lime juice, zest, white pepper, and chicken. Bring to a boil, then simmer 5 to 10 minutes, or until the chicken is cooked through. Add the coconut milk and season with salt. Taste and add more salt and lime juice as needed.

Turn off the heat, add the noodles, and let sit for 5 to 6 minutes. Serve immediately with sliced scallions.