Thai Coconut Soup


Thai Coconut Soup

Prep Time 45 minutes
Servings 4


  • 1 inch fresh ginger
  • 1 lemon zested
  • 6 cups chicken broth
  • 1 pound mushroom (oyster shiitake or cremini)
  • 4 limes
  • 1/2 cup cilantro
  • 2 cups cooked chicken optional
  • 14 ounces full fat coconut milk
  • 4 tablespoons fish sauce plus more to taste
  • ground red pepper to taste


  • Slice galangal (or ginger) into diagonal quarter inch slices.
  • Cut the lemongrass into 3 inch pieces, and use a pestle or
  • the bottom of a glass ball jar to smash them.
  • Bring broth to a boil in a large saucepan, add galangal or
  • ginger and lemongrass, and reduce to a simmer. Continue
  • simmering until broth is reduced to half. Remove ginger and lemon grass.
  • Meanwhile, slice the mushrooms; zest a quarter of the limes
  • and juice all of them. Chop cilantro, and shred cooked
  • chicken.
  • W hen the broth is reduced, add lime zest, mushrooms, and
  • coconut milk. Continue simmering for 10-15 minutes, until
  • mushrooms are cooked to desired consistency.
  • Remove from heat. Add shredded chicken. Start seasoning by
  • adding fish sauce and juice of half the limes. Add more fish
  • sauce or lime to taste of either if necessary.
  • Serve steaming, garnished with cilantro and ground red
  • pepper to taste.