Thai Chicken and Coconut Soup

4 servings

  • 3 lemongrass stalk or 3 tbsp. lemongrass paste
  • 6 cups chicken broth
  • 2 cups cubed chicken breasts or tenders
  • 2 tbsp butter
  • 1 cup shiitake mushrooms, sliced
  • 2 (15 ounce) cans full fat coconut milk
  • 2 tbsp fish sauce (if you don’t like it fishy start with 1 tablespoon and adjust to taste)
  • 4 tbsp lime juice
  • 5 small fresh red chilies, minced (to desired level of spice)
  • 1 thumb sized ginger root, peeled and grated
  • ½ tsp coriander powder
  • Handful of fresh basil leaves
  • cilantro
  • salt and pepper
  • Serve with: sticky rice, Thai iced tea, and spring rolls if desired
  1. Pound the lemongrass stalks with a heavy mallet or rolling pin to release aroma and flavor.
  2. Place chicken broth and lemongrass in large stock pot over medium heat. Bring to a boil.
  3. In 12-inch saucepan over medium high heat, cook chicken and mushrooms thoroughly in butter and lightly season with salt and pepper.
  4. Add cooked chicken and mushrooms, coconut milk, fish sauce, lime juice, fresh chilies, ginger root and coriander powder to chicken broth.
  5. Simmer gently for 10 minutes.
  6. Taste and add salt and pepper.
  7. Top with fresh basil and cilantro.
  8. Serve with sticky rice, Thai iced tea and spring rolls if desired!