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Coco-Chicken And Mushroom Soup - {Thai}


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  • 1 whole boneless skinless chicken breast sliced on diagonal
  • as thin as possible
  • 3 stalks fresh lemon grass stripped of
  • outer leaves, cutting away the root end
  • and 2/3 of the top stalk, then sliced
  • sharply diagonally into 1/4" pieces
  • 4 cups chicken stock
  • 1/4 cup fresh ginger root cut 1/4" pieces
  • 4 thin strips lime zest
  • 1 cup light coconut milk
  • 2 cups thinly-sliced fresh mushrooms
  • 2 teaspoons cornstarch dissolved into
  • 1 tablespoon water
  • 4 tablespoons nam pla or other fish sauce
  • 4 tablespoons fresh lime juice
  • 12 fresh basil leaves julienned
  • 2 jalapeño peppers sliced thin circles


Servings 1


Step 1

Bring the stock to a boil in a large saucepan and stir in the lemon grass, ginger, and lime zest. Reduce heat and simmer for 5 minutes. Add coconut milk and bring to a boil, stirring steadily. Reduce heat and simmer until richly flavored, about 5 minutes. Strain the soup into another saucepan (or just strain out the flavorings).

Stir in the chicken and mushrooms and simmer until the chicken is cooked through, about 2 to 3 minutes. Stir in the dissolved cornstarch and bring to a boil to thicken slightly. Remove from heat and stir in the nam pla, lime juice, basil, and chili peppers. Correct the seasoning with more nam pla or lime, as you like.

Ladle soup and serve hot to 4 people as a first course.

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