Coconut Chicken Soup

This satiny soup delivers the flavor spectrum in every creamy spoonful - tangy lemon and lime, sweet coconut, complex curry paste, and fiery chilies. Add earthy mushrooms and moist chicken and it's a party on the palate.

Course Appetizer, Main Course, Soup

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet

Keyword chicken soup, coconut, coconut soup, curry, curry soup, mushrooms

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 715kcal

Author Robin Miller

Ingredients

4 cups chicken broth
1 small red or green jalapeño pepper seeded and sliced, or 2 Thai chiles, halved and seeded, or more/less to adjust heat level
1 lemongrass stalk smashed and cut into 2-inch pieces
2 teaspoons red or green Thai curry paste
4 cups canned unsweetened coconut milk not coconut cream
2 cups cubed or shredded cooked chicken
8 ounces sliced mushrooms button or cremini
1 tablespoon coconut sugar or granulated sugar plus more to taste
1 tablespoon fish sauce plus more to taste
1 tablespoon fresh lime juice plus more to taste
Chopped green onions for serving
Fresh cilantro leaves for serving

Instructions

In a large stock pot or saucepan, combine the broth, jalapeño, lemongrass, and curry paste. Set the pan over medium-high heat and bring to a simmer. Simmer for 10 minutes.
Using a slotted spoon or fine sieve, remove and discard the pepper slices and lemongrass. Add the coconut milk, chicken, and mushrooms to the pan and return to a simmer. Simmer for 5 to 10 minutes.
Add the coconut sugar (or granulated sugar), fish sauce, and lime juice. Adjust the seasoning by adding more sugar, fish sauce, and/or lime juice as desired.
Ladle the soup into bowls and top with the green onions and fresh cilantro.

Nutrition