Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken and Coconut Milk Soup 3.1 (40) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors. Ingredients 3 ¾ cup light coconut milk (30 ounces) 6 ounces boneless, skinless chicken breasts, cut into thin strips 2 fresh lemongrass stalks, trimmed and thinly sliced 2 scallions, thinly sliced (about 3 tablespoons) 3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish 5 tablespoons fresh lime juice 3 tablespoons Thai fish sauce 3 sprigs fresh cilantro, shredded, plus more leaves for garnish Bird chiles, for garnish Directions Bring coconut milk to a boil in a medium saucepan. Add chicken and lemongrass. Reduce to a simmer, and cook, stirring occasionally, until chicken is just cooked through, about 4 minutes. Stir in scallions and Dragon chiles, and cook until heated through, about 30 seconds. Remove from heat. Stir in lime juice, fish sauce, and shredded cilantro. Garnish with cilantro leaves and Bird chiles. Serve immediately. Print