Coconut Chicken Soup
This fragrant coconut chicken soup combines tender chicken and earthy mushrooms in a rich, creamy broth that balances tangy lime with the gentle sweetness of coconut milk. Infused with aromatic notes of lemongrass, ginger, and red pepper flakes, each spoonful offers a comforting, vibrant taste that is both soothing and invigorating.
Ingredients
- 1 inch piece of fresh ginger, sliced very thinly
- 1 piece fresh lemongrass, slightly crushed with the back of a knife
- 1 13.5 ounce can full fat coconut milk
- 2 cups chicken stock, low sodium
- 1/2 medium sweet oniom finely sliced
- 4 ounces cremini mushrooms, sliced
- 8 ounces cooked chicken breast or thigh, cut into pieces
- 1 tablespoon fish sauce
- 1 1/2 fresh lime, juiced, slice the rest
- 2 cups cooked Jasmine rice
- 1 tablespoon red pepper flakes
- Fresh cilantro leaves
Instructions
- Place the ginger, lemongrass, coconut milk, chicken stock, sweet onion, and cremini mushrooms into a medium pot. Bring to a boil and then lower to a simmer, uncovered. Allow to simmer for 15 minutes,stirring occasionally. Add the chicken and simmer for an additional 10 minutes. Add the fish sauce. Stir and take off the heat. Stir in the lime juice. Discard the lemongrass piece.Take 2 large soup bowls and place 1 cup of rice in the center of each bowl. Carefully ladle in soup.Sprinkle with red pepper flakes and garnish with fresh cilantro leaves and a slice of lime.
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