Thai inspired soup packed with flavor, shredded chicken, mushrooms, and coconut milk. This chicken coconut soup is savory, delicious, and perfect for a cool spring day.
Hi! This is Andrea from Cooking with a Wallflower. I’m back on Ask Anna this month to share with you a brand new recipe perfect for transitioning from winter to spring.
It’s been a roller coaster with the weather the last couple weeks. For a few days, it’s warm and breezy and perfect, almost as if spring arrived early. Then when the weekend arrived, it suddenly became cooler and gloomy. And the cycle continues to repeat.
So it’s the perfect time for soup, like this chicken coconut soup.
Inspired by Thai cuisine and flavored with ingredients like keffir lime leaves, ginger, lemongrass, and galangal, this soup is so fragrant and packed full of flavor. It’s easy to make and perfect for a cold day. Since we’re in the middle of transitioning from cold winter days to rainy spring days, this chicken coconut soup would make the perfect meal.
I keep ingredients like keffir lime leaves, lemongrass, and galangal cut into smaller sizes and frozen for later use. It’s what makes the soup smell sooo good and taste so unique. This soup is perfect for people who want to try new flavor profiles.
In a large pot, add chicken broth, kefir lime leaves, ginger, lemongrass, and galangal. Cook over low to medium heat until the broth comes to a simmer.
Now, add mushrooms, coconut milk, fish sauce, and sugar. Stir to incorporate all the ingredients. Cook the soup for a few minutes until the mushrooms are tender.
Add shredded chicken and cook for a couple minutes until the chicken is warmed through.
Serve the chicken coconut soup garnished with cilantro and topped with freshly cut chili peppers if desired.
Enjoy!
Andrea
- 1 - 1 inch ginger, peeled
- 6-8 keffir lime leaves
- 1 stalk lemongrass, chopped into 1 inch pieces
- 1 inch piece of galangal
- 6 cups chicken broth
- 1 pound chicken, cooked and shredded
- 8 ounce mushrooms, sliced
- 1 - 13.5 can coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- cilantro
- chili pepper
- In a large pot, add chicken broth, kefir lime leaves, ginger, lemongrass, and galangal. Cook over low to medium heat until the broth comes to a simmer.
- Now, add mushrooms, coconut milk, fish sauce, and sugar. Stir to incorporate all the ingredients. Cook the soup for a few minutes until the mushrooms are tender.
- Add shredded chicken and cook for a couple minutes until the chicken is warmed through.
- Serve the chicken coconut soup garnished with cilantro and topped with freshly cut chili peppers if desired.
In the mood for soup, here are some other easy and delicious recipes!
Creamy Pesto Vegetable Lasagna Soup
Zuppa Toscana Soup (An Olive Garden Knock-off)
