Thai Chicken and Mushroom Soup

This Thai Chicken and Mushroom Soup is made with a coconut broth base, shredded chicken, mushrooms, and a medley of Thai influenced flavors. It's creamy, satisfying, and incredibly easy-to-make.

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Every once in a while, I come across a recipe I posted on a whim on Instagram and realize that I never posted it on my website. This soup was one of those recipes. And since I've been in a major soup mood lately (it's been downright frigid here in Jersey), I decided to remake this soup recipe and finally get it on the blog!

If you're into Thai influenced flavors, you'll love this different take on chicken soup. It's made with a simple coconut broth base. The broth is flavored with garlic, lime, ginger, and a touch of lemongrass. Then, mushrooms and shredded chicken (I always use rotisserie chicken for this) are added to the soup and simmered.

This Thai chicken soup has a delicious medley of flavors and none of them are too overpowering. It's savory, creamy, slightly citrusy, and herbal. All of these different flavors come together to make a really satisfying and nourishing soup. It's reminiscent of Tom Kha Gai - a popular Thai chicken soup - but made with simpler, easier to find ingredients.

Thai Chicken and Mushroom Soup

If you want to add some spice to this soup, you could slice some jalapeños and stir them into the soup. I like to use what I have on hand, so I sprinkle in some crushed red pepper flakes while the soup is cooking. While I like this soup on its own, you could also add rice noodles to it to make a Thai chicken noodle soup.

We're going to start this soup by adding olive oil to a large pot. Heat it over medium. Then, add the garlic and cook until it's fragrant and softened. Add in the mushrooms and let them soften.

Pour in the broth and gradually stir in the coconut milk (make sure it's unsweetened). Then, season it with salt and pepper. At this time, you can add red pepper flakes or sliced jalapeños or chili peppers.

Add the lime juice, water, ginger, and lemongrass and stir. Let the broth simmer for about 20 minutes.

Now, we're going to add the shredded chicken to the pot. Let the soup simmer for 10 minutes more.

Right before serving, remove the lemongrass from the pot and discard. Then, serve.

Top view of bowl of Thai Chicken and Mushroom Soup garnished with fresh lime slices and dried lemongrass. Bowl sits on wooden board with white mushrooms and white plastic soup spoon. Other lime slices, dried lemongrass leaves, and gray kitchen towel also in view.

Thai Chicken and Mushroom Soup

Jessica
This Thai Chicken and Mushroom Soup is made with a coconut broth base, shredded chicken, mushrooms, and a medley of Thai influenced flavors. It's creamy, satisfying, and incredibly easy-to-make.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Thai
Servings 8

Equipment

  • 1 large pot or Dutch oven

Ingredients
  

  • 1-2 tbsps. olive oil
  • 2 cloves garlic minced
  • 8 oz. white mushrooms sliced
  • 32 oz. vegetable broth or chicken broth
  • 13.5 oz. can unsweetened coconut milk
  • 1 lime juiced
  • 4 cups water
  • 1/2 tbsp. dried ginger
  • 3 lemongrass leaves
  • 3-4 cups shredded chicken
  • Salt and pepper to taste
  • Optional: red pepper flakes

Instructions
 

  • Add olive oil to a large pot or Dutch oven and heat over medium.
  • Add garlic and cook until it begins to soften. Then, add the mushrooms and cook until softened.
  • Pour in the vegetable broth and gradually add the can of coconut milk. Stir.
  • Season with salt and pepper and red pepper flakes, if desired.
  • Juice the lime, pour in the water, and add in the ginger. Stir.
  • Let the broth simmer for 20 minutes. Then, add in the chicken.
  • Let the soup simmer for an additional 10 minutes, or more.
  • Remove the lemongrass from the soup before serving.
Keyword chicken, chicken recipes, chicken soup, coconut, soup recipes, thai coconut

This soup will keep in the fridge for about 3-5 days when kept in an airtight container (I like using Mason jars). You can store it in the freezer, although the coconut milk may separate. Thaw and stir the soup to recombine ingredients and reheat.

Did you make this Thai Chicken and Mushroom Soup recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!