Thai-Inspired Coconut Chicken and Mushroom Soup
A light, fragrant soup of tender chicken and mushrooms simmered in a ginger-lemongrass coconut broth, finished with lime and cilantro. Comforting, quick, and full of flavor.
35 mins
6 servings
Ingredients
- 1 tablespoon Vegetable Oil
- 2 stalks of Lemongrass, trimmed and cut into 3-inch pieces, lightly smashed
- 1 Yellow Onion, small, thinly sliced
- 3 cloves of Garlic, minced
- 1 tablespoon Ginger, grated fresh
- 1 tablespoon Thai Red Curry Paste
- 4 cups Low-Sodium Chicken Broth
- 27 fluid ounces Coconut Milk, 2 cans, 13.5 oz each
- 1 ½ pounds Chicken Thigh (Boneless Skinless), cut into bite-size pieces
- 8 ounces Cremini Mushroom, sliced
- 1 Red Bell Pepper, thinly sliced
- 2 tablespoons Fish Sauce
- 1 tablespoon Brown Sugar
- 3 tablespoons Fresh Lime Juice
- ¼ cup Cilantro (Fresh)
- 2 Green Onions, sliced
Directions
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook 3 minutes, until softened.
- Stir in the garlic, ginger, lemongrass, and curry paste and cook 1 minute, until fragrant.
- Add the chicken broth and coconut milk and bring to a gentle simmer.
- Add the chicken and mushrooms and simmer uncovered 12 to 15 minutes, until the chicken is cooked through (165°F).
- Stir in the bell pepper, fish sauce, and brown sugar and simmer 3 minutes more, until the pepper is crisp-tender.
- Remove from the heat, fish out the lemongrass pieces, and stir in the lime juice. Taste and add more fish sauce or lime if needed.
- Ladle into bowls and top with cilantro and green onions.
