Thai Coconut Chicken Soup

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I am pretty sure this is my dream bowl of food. Rich coconut milk filled chicken broth with bright flavors like lime juice and cilantro, I could honestly eat this every single night. It is basically a Thai inspired version of chicken soup that comes together really quickly. It will also freeze really well just don’t include the rice noodles when you freeze it. When refrigerated or frozen it may separate but just give it a good shake or stir and it will come back to gather.

I am a fan of adding all the toppings onto this soup but that takes a little extra time so feel free to skip or prep those in advance.

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Thai Coconut Chicken Soup

  • 1 lb boneless skinless chicken thighs, cut into thin pieces

  • 3 Tbs. coconut oil

  • 1/2 lb cremini or shiitake mushrooms, thinly sliced

  • 1 shallot, diced

  • 1 - 3” piece of lemongrass, minced

  • 1 Tbs. fresh ginger peeled and grated

  • 1 thai pepper, minced, (optional depending on desired heat level)

  • 2 cloves garlic, minced

  • 1 tsp. brown sugar

  • 1 15 oz can coconut milk

  • 2 cup chicken broth

  • Juice and zest of 1 lime

  • 2 to 4 Tbs. fish sauce

  • Top with toasted cashews, cilantro, and softened rice noodles.

In a wok or medium sized Dutch oven warm the coconut oil over medium heat. Add the chicken and cook the chicken for about 4 to 6 minutes or until cooked through. Remove and set aside.

In the same pot add the mushrooms and cook for about 2 to 4 minutes or until mushrooms are soft. Add the shallot, lemongrass, ginger, pepper (if using), garlic, and brown sugar. Cook for about 30 seconds. Add coconut milk, chicken stock and lime juice and cook for about 10 minutes or until flavors have come together. Add in 2 tablespoons fish sauce and taste, adding more if needed.

Add in cooked chicken, rice noodles, cilantro, and fish sauce.

Serve warm