This Vietnamese-style soup combines chicken, lemongrass, and coconut milk into a fragrant comforting bowl.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken for 8 minutes.
Add the lemongrass and mushrooms.
Pour in the coconut milk and cook for 6 minutes.
2 su bardağı hindistancevizi sütünü ekleyip 6 dakika ısıtın.
Tavuk kurumasın diye kaynamayı kısık tutun ve sıcak servis edin.
💡 Tip: Adding the coconut milk near the end helps the soup keep a brighter color.
🍽️ Serving suggestion: Serve hot.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
18
g protein
10
g carbs
12
g fat
2.6g
Sugar
1.6g
Fiber
59.1mg
Sodium
12.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Author-declared: Recipe author declared Milk but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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