Coconut Lemongrass Chicken Soup

A fragrant Thai-inspired soup with tender chicken, creamy coconut milk, earthy mushrooms, bright lime, and an aromatic lemongrass-ginger broth.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 6 cups chicken broth
• 2 stalks lemongrass
• 1.5 tablespoons fresh ginger
• 1.25 pounds chicken thighs, boneless, skinless
• 8 ounces cremini mushrooms
• 1 can (13.5 ounces) unsweetened coconut milk
• 3 tablespoons lime juice
• 1.5 tablespoons fish sauce
• 1 teaspoon brown sugar
• 0.25 teaspoon kosher salt
• 0.25 cup cilantro

Cooking instructions

1. Trim the lemongrass stalks, lightly crush them with the side of a knife, and cut them into 3-inch pieces. Peel and thinly slice the ginger. Slice the mushrooms and cut the chicken into 1-inch pieces. (about 10 min)
2. Bring the broth, lemongrass, and ginger to a boil in a large pot over medium-high heat. Reduce the heat and simmer uncovered for 10 minutes to infuse the broth. (about 10 min)
3. Add the chicken and mushrooms. Simmer gently until the chicken is opaque and reaches 165°F (74°C) in the thickest pieces, about 8 minutes. (about 8 min) — 165°F (74°C)
4. Remove and discard the lemongrass pieces. Stir in the coconut milk, fish sauce, brown sugar, and salt. Heat gently until steaming; do not boil, or the coconut milk may separate. (about 4 min)
5. Remove the pot from the heat and stir in the lime juice. Taste and adjust the salt or lime juice. Ladle into bowls and garnish with cilantro. (about 3 min)