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Thai Coconut Chicken Soup

Becky Hardin | The Cookie Rookie
  • 30 minutes
  • Serves

INGREDIENTS

8 cups

chicken stock

1/4 cup

fresh cilantro, chopped, plus more for garnish

3 tbsp

lime juice

1 tsp

salt

1 tbsp

lemongrass paste

1 tbsp

ginger paste (I used Gourmet Garden for both pastes)

1

serrano chili, seeds removed and finely chopped

1 cup

white button mushrooms, sliced

3 cups

cooked chicken, shredded (I used rotisserie chicken)

1 tbsp

brown sugar

1 14 ounce can

coconut milk

cherry tomatoes (halved), cilantro, and hot sauce for garnish