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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.
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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.
Course Main Course, Soup
Cuisine American, Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Jessica

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.