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
Garnish
- 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.
Recipe by Ask Anna at https://askannamoseley.com/2020/03/chicken-coconut-soup/
3.5.3251