Thai-Style Chicken Coconut Soup
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
If you can't find fresh lemongrass, most grocery stores will carry a paste version in a tube that works just fine in this flavorful soup.
  • 1 tablespoon grapeseed oil
  • 3 tablespoons lemongrass
  • 3 large shallots, chopped
  • 2 tablespoons cilantro
  • 3 tablespoons fish sauce, 2 tablespoons reserved
  • 4 cups chicken stock
  • 2 14-ounce cans full-fat coconut milk, well shaken
  • 1 tablespoon sugar
  • 8 ounces white button mushrooms, wiped clean, stems removed and cut into ¼ inch slices
  • the entire breast of one rotisserie chicken, sliced in ⅛ inch slices
  • 3 tablespoons fresh lime juice (2-3 limes)
  • 2 teaspoons Thai red curry paste (more to taste)
For the garnish
  • ½ cup fresh cilantro leaves
  • 2 serrano or jalapeno chilies, thinly sliced
  • 2 green onions, sliced thin on the diagonal
  • 1 lime, cut into wedges
  1. Heat the oil in a large saucepan over medium heat until simmering.
  2. Add lemongrass, shallots, cilantro and 1 tablespoon of the fish sauce; cook, stirring frequently until just softened, 3-4 minutes.
  3. Stir in chicken broth and one can of coconut milk; bring to simmer over high heat, cover and reduce heat to low; simmer for 10 minutes.
  4. Pour broth through fine mesh strainer and discard solids; rinse saucepan and return strained broth mixture to pan.
  5. Return pan to medium-high heat. Stir remaining can of coconut milk and sugar into broth and bring to simmer.
  6. Reduce heat to medium, add mushrooms and cook for 3 minutes; add chicken and cook for another 5 minutes, remove from heat.
  7. Combine lime juice, curry paste and remaining 2 tablespoons fish sauce in a small bowl; stir into soup.
  8. Ladle soup into bowls and garnish with fresh cilantro, chiles and green onions. Serve immediately with lime wedges.
Recipe by Honest Cooking at