Thai Coconut Chicken Soup is HEALTHY, EASY, and SO DELICIOUS! This creamy Thai Chicken Soup recipe is made with coconut milk, cilantro, mushrooms, chicken, tomato, and chiles. So much flavor in such an easy soup recipe!
1/4cupfresh cilantrochopped, plus more for garnish
1tablespoonginger pasteI used Gourmet Garden for both pastes
1serrano chiliseeds removed and finely chopped
1cupwhite button mushroomssliced
3cupscooked chickenshredded (I used rotisserie chicken)
114 ounce can coconut milk
cherry tomatoeshalved, cilantro, and hot sauce for garnish
Heat chicken stock, cilantro, lemongrass, lime juice, salt, serrano, and ginger in a 6 quart dutch oven or large stock pot over medium high heat. Stir to combine. Bring to a boil and then reduce to a simmer, cooking for 15 minutes
Add mushrooms and chicken, stirring to combine. Simmer for 5 minutes until chicken is fully heated.
Stir in coconut milk and brown sugar, stirring until everything is fully combined and smooth.
Simmer until ready to serve, topping with cherry tomatoes, cilantro, and hot sauce (optional)