• Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 8 Serving

Coconut Chicken Cilantro Leaves Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Chicken, Fruit

 Ingredients List

  • 1 tablespoon olive oil
  • 1-inch piece peeled fresh ginger, thinly sliced*
  • 1 tablespoon dried lemongrass
  • 8 ounces mushrooms, stemmed and sliced
  • 6 cups chicken stock or broth
  • 3 tablespoons lime juice
  • ½ teaspoon red pepper flakes
  • 1 pound rotisserie/roasted chicken, shredded
  • 1¾ cups unsweetened coconut milk (about 1 13.5-ounce can)
  • 2 tablespoons Asian fish sauce**
  • 3 tablespoons chopped fresh cilantro leaves
  • optional garnish: chili oil, cilantro leaves and lime wedges


1. Heat oil in large saucepan over medium heat. Add ginger and lemon grass, stir to toast until fragrant, about 2 minutes. Add mushrooms and stir for another 2 minutes.
2. Add chicken stock, lime juice and pepper flakes; bring to a simmer and simmer for 8-10 minutes. If large pieces of ginger are going to bother you, hunt them down and remove (an Asian spider will help do the job, of course a slotted spoon works too).
3. Add chicken and simmer for about 4-5 minutes.
4. Whisk in coconut milk, fish sauce, and cilantro; lower heat and allow to mingle for about 10 minutes before serving. Salt and pepper to taste.
5. Garnish as desired with chili oil, cilantro leaves and/or lime wedges.

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