Soups & Stews
This ABC Soup recipe Singapore brings the comforting flavors of Singaporean home cooking to your kitchen, where toasted lemongrass and coconut cream create velvety depth in every spoonful. The dish is a beloved staple in Singaporean cuisine, blending aromatic herbs with tender vegetables and chicken for a nourishing, heartwarming broth. What makes this recipe special is the balance of flavors—savory, slightly sweet, and subtly spicy—achieved through slow simmering and careful seasoning.
The soul of this soup lies in its aromatic base: toasted lemongrass, galangal, and kaffir lime leaves infuse the broth with layers of complexity, while coconut cream adds a luxurious richness. Unlike other soups, ABC Soup is designed to be both comforting and versatile, making it perfect as a standalone dish or paired with steamed rice. The ingredients are simple but transformative, turning a humble pot of broth into a dish that feels like a warm embrace.
What you’ll achieve is a velvety, fragrant soup with tender chicken, potatoes, and carrots that soak up the aromatic broth. The texture is smooth yet hearty, with each ingredient perfectly cooked to maintain its natural sweetness and tenderness. This recipe delivers restaurant-quality results at home, with a method that’s straightforward yet deeply satisfying—ideal for a cozy family dinner or a nourishing meal after a long day.
Serve it with a side of jasmine rice to soak up every last drop of that fragrant broth, or enjoy it as is for a deeply comforting experience. The beauty of this dish lies in its simplicity and the way it brings people together, one steaming bowl at a time. Let’s get started on creating this Singaporean classic.
Ingredients for abc soup recipe singapore
Toasted lemongrass and coconut cream transform simple ingredients into Singapore's beloved comfort soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Lemongrass Stalks 🌿 | 4 whole | Bruised and cut into 2-inch pieces |
| Galangal 🌿 | 3 inch | Peeled and sliced into thin rounds |
| Kaffir Lime Leaves 🍋 | 4 whole | Bruised and torn into pieces |
| Coconut Cream 🥥 | 1 cup | Full-fat for best texture |
| Potatoes 🥔 | 2 medium | Russet or Yukon gold, peeled and cubed |
| Carrots 🥕 | 3 medium | Peeled and cut into chunks |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fish Sauce 🐟 | 1 tbsp | Red Boat brand recommended |
| Sugar 🍯 | 1 tbsp | White or brown sugar |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 tbsp | For toasting lemongrass |
| Green Onions 🧅 | 2 whole | Sliced for garnish |
| Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The galangal and lemongrass are the heart of this soup—look for fresh galangal at Asian markets, not the dried kind. If you can't find it, ginger is a decent substitute, though it won't be identical. The lemongrass should be bruised (lightly pounded) before toasting in oil—this releases its essential oils. Costco often carries galangal in the frozen section, which works fine. For the coconut cream, full-fat is non-negotiable—light versions won't give that velvety texture. The Red Boat fish sauce is the gold standard, but any reputable brand will do.
No galangal? Ginger plus a pinch of cardamom gets you close. Running low on coconut cream? Coconut milk plus 1 extra tbsp cream thickens it up nicely. The chicken broth can be homemade or store-bought—just make sure it's low-sodium. For the potatoes and carrots, even-sized pieces ensure they cook uniformly. The fish sauce might seem like a lot, but trust the recipe—it balances the sweetness perfectly. If you're sensitive to umami, start with 1/2 tbsp and adjust to taste.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for 3 months if you want to make a big batch. The broth thickens as it cools, so stir in a splash of water before reheating. Garnish with fresh cilantro and green onions right before serving—they wilt fast, so wait until the last minute. The lemongrass and galangal can be prepped ahead and refrigerated for 3 days in a sealed bag.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the chicken just needs a quick sear—no fussy dicing or mincing. Toss in whole lemongrass stalks and galangal slices (yes, unpeeled), and the pot does the work while you sip your coffee.
- Creamy-Balanced Magic: That coconut cream turns it lusciously rich, but the kaffir lime leaves cut through the fat with a citrusy punch. Honestly? It’s the kind of flavor that makes you pause mid-slurp and think, "Wait, how did this get so good?"
- Leftovers That Shine: The soup actually improves the next day—chicken gets tenderer, broth deepens, and I’ve reheated it for lunch three times without a single complaint. (My roommate still jokes I’m "soup hoarding.")
- Weeknight Superstar: Between us, this is my 20-minute answer to "What’s for dinner?" Simmer the aromatics, add chicken, and let it bubble while you fold laundry. By the time you’re done, the house smells like a Singapore hawker stall—and zero takeout menus were harmed.
Step-by-step instructions for toasted lemongrass and coconut cream soup
Here's how to craft this aromatic Singaporean soup with rich layers of toasted lemongrass and velvety coconut cream.
Toast the Aromatics for Maximum Flavor
Heat a large pot over medium heat and add the 2 tablespoons vegetable oil. Once shimmering, add the 4 whole lemongrass stalks cut into 2-inch pieces and toast for 3-4 minutes until fragrant and slightly golden. This step unlocks their essential oils - don't rush it.
Add the 3-inch galangal sliced into thin rounds and 4 whole kaffir lime leaves torn into pieces. Toast for another 1-2 minutes until the galangal releases its citrusy aroma. Remove the aromatics with a slotted spoon and set aside - we'll return them later. The pot should now smell intensely aromatic.
Sear the Chicken and Build the Base
In the same pot, add the 1.5 lb chicken breast cut into bite-sized pieces. Sear for 4-5 minutes until lightly golden on all sides. You're not cooking through completely - just creating a flavorful crust. Remove the chicken and set aside.
Add the 2 medium potatoes cubed and 3 medium carrots chopped to the pot. Cook for 3-4 minutes until the vegetables begin to soften slightly. Pour in the 4 cups chicken broth and bring to a gentle boil. Return the chicken to the pot and reduce heat to medium-low. Simmer uncovered for 20 minutes until chicken is cooked through and vegetables are tender.
Infuse with Signature Flavors
Return the toasted lemongrass, galangal, and kaffir lime leaves to the pot. Add the 1 tablespoon fish sauce, 1 tablespoon sugar, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir gently and let the soup simmer for another 10 minutes to allow all flavors to meld together.
Use an immersion blender to purée the soup until completely smooth. If you prefer texture, leave about 1/3 of the soup unblended. The soup should now have a rich, golden color with a velvety consistency - this is where the magic happens.
Finish with Coconut Cream and Garnish
Reduce heat to low and gently stir in the 1 cup coconut cream. Heat just until warmed through - no more than 2-3 minutes. Be careful not to boil as this can cause the cream to separate. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with 2 whole green onions sliced and 0.25 cup cilantro chopped. The contrast of fresh herbs against the rich coconut cream creates the perfect balance. Serve immediately while hot to appreciate the full depth of flavors.
Pro Tips For Making Abc Soup Recipe Singapore
- CHAR THE CHICKEN RIGHT: Blanch the chicken breast first—cut it into chunks, simmer in boiling water for 3 minutes, then shock in ice water. This stops it from turning rubbery when you later braise it in the lemongrass-galangal broth. (I used to skip this and ended up with dry, chewy chicken every time.)
- PEEL GALANGAL LIKE A PRO: Use a vegetable peeler—not a knife—to strip the thick outer skin off galangal. Slice it thinly (about 1/8-inch) so it infuses the soup without turning it into a chewy afterthought. (My first attempt with chunky galangal made the soup taste like it needed a hammer.)
- DON’T BOIL THE LIME LEAF: Tear kaffir lime leaves in half and add them late—only when the broth is simmering gently. If you drop them in early, they’ll release bitterness instead of their bright, citrusy aroma. (I learned this after a batch tasted like someone microwaved a lime.)
- STIR IN COCONUT CREAM LAST: Temper the coconut cream first—mix a spoonful into the hot broth before adding the rest. This prevents curdling and keeps the soup silky. (My first attempt of dumping cold cream in made the whole pot look like a science experiment gone wrong.)
Dietary considerations for this abc soup recipe singapore
Vegetarian Adaptation
Swap the chicken for 1 lb firm tofu or 1.5 lb mushrooms (shiitake or oyster) cut into bite-sized pieces. Press tofu to remove excess water first—I use a tofu press or heavy books for 15 minutes. For extra protein, add ½ cup cooked chickpeas or 1 can white beans, drained. The coconut cream and fish sauce still create that signature depth, though I reduce fish sauce to ½ tbsp for a milder flavor. 🌱
Gluten-Free Assurance
This soup is naturally gluten-free as long as you use gluten-free chicken broth—I recommend Pacific Foods or Imagine brands. Double-check labels on fish sauce too, as some contain wheat. The coconut cream and all other ingredients are inherently gluten-free, so no substitutions are needed. Always verify broth labels, though, since contamination can happen during processing.
Low-Carb Options
Replace the potatoes with 2 cups cauliflower florets and reduce carrots to 1 medium carrot. The cauliflower adds a subtle sweetness that pairs beautifully with the coconut cream. For extra heartiness, stir in ½ cup cooked zucchini at the end. Watch your portion sizes—the coconut cream adds richness, so I limit it to ½ cup for a lighter version. 🥦
Dairy-Free Considerations
The coconut cream makes this soup naturally dairy-free, but always check labels as some brands process their products in dairy facilities. For an even richer texture without coconut, try ½ cup cashew cream (blend 1 cup soaked cashews with ½ cup water) instead. The flavor profile remains similar, though coconut's unique aroma is irreplaceable. I find this works well for those with nut allergies too.
Spice Sensitivity Adjustments
If you prefer milder heat, reduce the fish sauce to ½ tbsp and omit the black pepper entirely. The galangal already provides a citrusy kick, so you can enhance its flavor by adding ½ tsp ground coriander or ¼ tsp turmeric during the final simmer. For added sweetness, increase the sugar to 1.5 tbsp—this balances the broth beautifully without heat. 🌶️
Nutrition facts
Frequently asked questions
What makes this ABC soup different from other Singaporean soups?
This recipe stands out for its signature toasted lemongrass and coconut cream combination, creating a velvety texture with aromatic depth. Unlike milder soups, the galangal and kaffir lime leaves add a citrusy complexity that's uniquely Singaporean. The slow simmering process develops a rich, balanced flavor that's both comforting and sophisticated.
Can I use dried lemongrass instead of fresh?
Fresh lemongrass is ideal for toasting and releasing its essential oils, but you can substitute with 1 tablespoon dried lemongrass powder if needed. Add it directly to the broth after searing the chicken. The flavor will be less intense, so increase to 1.5 tablespoons for better aroma. For maximum authenticity, fresh is always preferred.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F when measured with a meat thermometer. For bite-sized pieces, this typically takes 20 minutes of simmering after searing. If you don't have a thermometer, cut into the largest piece—it should be opaque with no pink juice when done.
What should I do if the coconut cream separates?
If the coconut cream curdles, immediately remove the pot from heat and stir in 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer gently for 1-2 minutes until thickened. For prevention, always warm the coconut cream gently over low heat—never boil it. The soup will still taste delicious, just slightly thicker.
Is this soup spicy? Can I make it kid-friendly?
The recipe includes mild seasoning with fish sauce and black pepper, but no actual chili. For kids, reduce the fish sauce to ½ tablespoon and omit the black pepper entirely. The natural sweetness of carrots and potatoes will still shine through. You can also add a pinch of sugar to enhance sweetness if needed.