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Coconut Lemongrass Chicken Soup with Snap Peas

Serves 4


    Coconut Lemongrass Chicken Soup with Snap Peas

    There’s nothing like a little spring chicken to satisfy the palate in springtime. This lemony coconut broth with sliced, lean chicken breast and fresh, crunchy garden peas is the quintessential warming dish that’s also perfect for boosting your immune system. The ginger and Thai chilies pack a healing wallop if spring showers have slowed you down. 


    Coconut Lemongrass Chicken Soup with Snap Peas


    Lemongrass turmeric paste 

    1 Tbsp (15 mL) coconut oil, melted 

    1 large shallot, peeled and coarsely chopped 

    2 Tbsp (30 mL) peeled and coarsely chopped fresh gingerroot 

    2 large garlic cloves, chopped 

    1 to 3 Thai red chilies, stems discarded, thickly sliced (see tip)  

    1 lemongrass stalk, white part only, chopped 

    1 tsp (5 mL) ground cumin 

    1/2 tsp (2 mL) ground coriander 

    1/2 tsp (2 mL) turmeric 


    7 oz (198 g) pkg stir-fry rice noodles  

    1 Tbsp (15 mL) coconut oil, plus extra

    4 cups (1 L) low-sodium chicken or vegetable broth 

    2 - 13 1/2 oz (400 mL) cans coconut milk 

    2 - 6 oz (180 g) skinless, boneless organic chicken breasts, cut into thin diagonal slices 

    1 1/2 cups (350 mL) snap peas

    2 tsp (10 mL) coconut sugar

    1 tsp (5 mL) coconut nectar or low-sodium tamari 

    1/2 cup (125 mL) fresh cilantro leaves 

    4 whole green onions, diagonally sliced

    1/2 tsp (2 mL) crushed red chili peppers 

    Generous pinch of black pepper 

    1 lime, cut into wedges

    Sriracha sauce (optional)


    Per serving:

    • calories678
    • protein25g
    • fat20g
      • saturated fat17g
      • trans fat0g
    • carbohydrates93g
      • sugars6g
      • fibre3g
    • sodium345mg



    In mini high-speed blender or mortar with pestle, place spice paste ingredients. Blend until a smooth paste develops. Scrape down sides of dish with spatula and continue to blend, adding a splash of water if needed. Set aside. 

    Bring a kettle with water to a boil. In large bowl, place rice noodles and cover with boiling water, stirring a couple of times to loosen noodles. After about 2 minutes, noodles should be cooked through but not mushy. Drain and rinse in cold water. Drain again and place in clean, dry bowl. Stir in a splash of coconut oil to keep them from sticking. Set aside.   

    In large, heavy saucepan, heat 1 Tbsp (15 mL) coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about 2 minutes. Add a splash of chicken broth if it begins to stick. Stir in remaining broth and coconut milk, and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and coconut nectar.

    Divide noodles among 4 soup bowls. Ladle soup over noodles and sprinkle each with equal amounts of cilantro, green onion, crushed chilies, and pepper. Serve with lime wedges and Sriracha sauce, if using. 



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