Chicken Coconut Soup
Cuisine: Soup
Author: Andrea Giang
Thai inspired soup filled with shredded chicken, mushrooms, and coconut milk. This chicken coconut soup is savory, delicious, and perfect for a cold day.
  • 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
  1. 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.
  2. 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.
  3. Add shredded chicken and cook for a couple minutes until the chicken is warmed through.
  4. Serve the chicken coconut soup garnished with cilantro and topped with freshly cut chili peppers if desired.
Recipe by Ask Anna at