Coconut Chicken Soup

Coconut Chicken Soup
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 10 oz
    (300 g)

    chicken breast

  • 1

    onion, diced

  • 2 tsp.
    (10 mL)

    vegetable oil

  • 900 mL

    chicken broth

  • 1? cups
    (400 mL)

    coconut milk

  • 10

    canned whole baby corn, cut lengthways in 2

  • 2

    kaffir lime leaves or lime zest

  • 1 tsp.
    (5 mL)

    fish sauce

  • 12

    shiitake mushrooms, cut into strips

  • 1 tsp.
    (5 mL)

    teriyaki sauce

  • fresh coriander to garnish

  • lemon slices to garnish


Cut chicken breast 11/2-in. (4-cm) cubes.

In a pot, sauté onion in oil over medium-high heat, add chicken and brown.

Pour in Knorr Chicken Broth and simmer 15 minutes.

Add coconut milk, baby corn, lime leaves or zest and fish sauce.

Simmer 10 minutes.

Meanwhile, in a skillet, brown mushrooms in Knorr Teriyaki Sauce over medium heat. Add to soup and remove lime leaves or zest.

Garnish with coriander and lemon slices and serve.

Source: Knorr

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007