Thai Chicken Coconut Soup.  Image of a white bowl with rosettes carved into the edges, with a yellow soup with green onions, chicken and mushrooms pield up in the middle. Smart & Final Recipes curated by Chef Jamie Gwen. Thai Chicken Coconut Soup.  Image of a white bowl with rosettes carved into the edges, with a yellow soup with green onions, chicken and mushrooms pield up in the middle. Smart & Final Recipes curated by Chef Jamie Gwen.

Thai Chicken Coconut Soup

This classic Thai-style soup is rich and comforting and the perfect one-pot meal, served with a bowl of rice for substance. It tastes even better the next day, when the flavors have had time to meld together.

4 cups chicken stock

2 garlic cloves, peeled

One 3-inch piece fresh ginger, peeled and cut into chunks

One 5-inch stalk lemongrass

Two 13-ounce cans unsweetened coconut milk

4 ounces shitake mushrooms

4 ounces sliced white mushrooms

1 tablespoon fish sauce

2 teaspoons granulated sugar

1 teaspoon chili-garlic Sauce

Juice of 1 lime

2 cups First Street Shredded Chicken Breast

Kosher salt and freshly ground black pepper

1/4 cup chopped green onions, for garnish

White Rice, for serving

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Directions

Combine the chicken stock, garlic, ginger and lemongrass and bring to a simmer. Cover the pot, reduce the heat to low and let the aromatics infuse into the broth for 10 minutes.

Uncover the pot and remove the garlic cloves, ginger and lemongrass.

Add the coconut milk, both mushrooms, fish sauce, sugar, Chili-Garlic Sauce, lime juice and shredded chicken. Simmer over low heat for 5 minutes. Season the soup with salt and pepper. Ladle the soup into bowls and garnish with green onions.

Serve with rice.

Serves 4