Thai Coconut Chicken Mushroom Soup
A fragrant coconut chicken soup with mushrooms, ginger, lime, garlic, and herbs in a creamy broth.
Instructions
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Warm oil in a soup pot and cook garlic and ginger until fragrant.
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Add chicken pieces and stir until the outside turns opaque.
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Add mushrooms and cook until they begin to soften.
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Pour in chicken broth and coconut milk, then bring to a gentle simmer.
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Simmer until the chicken is cooked through and the mushrooms are tender.
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Stir in lime juice and taste for salt.
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Let the soup sit off heat for a few minutes so the flavors settle.
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Finish with fresh cilantro and serve warm.
Tips
Do not boil hard after adding coconut milk; a gentle simmer keeps the broth smooth.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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