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Coconut Chicken Soup

Coconut Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 stalk lemongrass
  • 1 tbsp grated fresh ginger
  • 2 to 3 bird’s eye chiles
  • 4 cups chicken broth
  • 1 lb boneless skinless chicken thighs
  • 8 oz cremini mushrooms
  • 1 can full fat coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tsp coconut sugar
  • Fresh cilantro

Method
 

  1. Heat the coconut oil in a large pot over medium heat. Add the lemongrass, ginger, and chiles. Cook for 2 minutes, stirring often.
  2. Pour in the chicken broth and add the chicken pieces. Bring to a simmer and cook for 8 to 10 minutes.
  3. Stir in the mushrooms and coconut milk. Simmer for 5 minutes, keeping the heat gentle so the coconut milk does not boil.
  4. Remove from heat and stir in the fish sauce, lime juice, and coconut sugar. Taste and adjust salt or lime as needed.
  5. Ladle into bowls, top with fresh cilantro, and serve with lime wedges.

Notes

If the broth tastes flat, a splash more fish sauce or a pinch of salt brings it right up. Leftovers thicken a bit in the fridge, so thin them with a little broth when you reheat.