Ingredients
Broth
- 8 cups chicken stock
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 3 tablespoons lime juice (from 2 limes)
- 1 teaspoon kosher salt
- 1 tablespoon lemongrass paste (Gourmet Garden brand recommended)
- 1 tablespoon ginger paste (Gourmet Garden brand recommended)
- 1 serrano chili, seeds removed and finely chopped
Main Ingredients
- 1 cup white button mushrooms, sliced
- 3 cups cooked and shredded chicken (rotisserie chicken suggested)
- 14 ounces coconut milk (1 can)
- 1 tablespoon brown sugar
Garnishes
- Cherry tomatoes, halved
- Fresh cilantro leaves
- Hot sauce (optional)
Instructions
- Prepare the Broth: In a 6-quart dutch oven or large stock pot, combine the chicken stock, chopped cilantro, lime juice, kosher salt, lemongrass paste, ginger paste, and chopped serrano chili. Stir well to incorporate all the flavors evenly.
- Bring to a Boil and Simmer: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer and cook for 15 minutes, allowing the flavors to meld and intensify.
- Add Mushrooms and Chicken: Stir in the sliced mushrooms and shredded cooked chicken into the simmering broth. Continue simmering the soup for an additional 5 minutes or until the chicken is heated through and the mushrooms are tender.
- Incorporate Coconut Milk and Brown Sugar: Pour in the coconut milk and add the brown sugar. Stir thoroughly until the soup becomes smooth and all ingredients are well combined, balancing the richness with a hint of sweetness.
- Keep Warm: Maintain the soup on low heat to keep it warm until serving time, allowing the flavors to continue marrying.
- Serve and Garnish: Ladle the soup into bowls, then garnish each serving with halved cherry tomatoes, fresh cilantro leaves, and a drizzle of hot sauce if desired for extra heat.
Notes
- Using rotisserie chicken saves time and adds savory flavor without extra effort.
- Lemongrass and ginger pastes are convenient alternatives to fresh ingredients and evenly distribute flavor.
- Adjust the amount of serrano chili and hot sauce to suit your preferred spice level.
- For a vegetarian version, substitute chicken stock with vegetable broth and use tofu instead of chicken.
- Serve this soup with steamed jasmine rice for a complete Thai meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
