Chicken Coconut Soup with Shiitake Mushrooms

This chicken coconut soup with shiitake mushrooms is a fragrant, nourishing meal with tender chicken in a light coconut broth. Lemongrass, ginger, coriander, and lime give it a bright flavor, while the chicken and mushrooms make it satisfying, with 30 grams of protein per serving. It’s a light and nourishing weeknight soup that feels warming and substantial without being heavy.

Why I love this soup

I used to love going to Asian restaurants and ordering soups like this one. The coconut broth and fresh flavors of lemongrass, ginger, and lime always felt satisfying and nourishing. Since I stopped eating out as often, I’ve learned to make the kinds of meals I loved at home.

This soup feels comforting and restorative at the same time. The bone-in chicken gives the broth depth and provides plenty of protein. Shiitake mushrooms add fiber, plant protein, and a savory, earthy flavor, while the coconut milk rounds out the broth without making it thick or creamy. Fresh cilantro and lime keep every bowl bright.

The recipe is naturally dairy-free and fits easily into a gluten-free or lectin-free way of eating.

Ingredients for chicken coconut soup

• Lemongrass: Gives the broth its distinctive citrusy fragrance. Remove the tough outer layer and keep the stalk in large pieces so you can strain it out later.
• Ginger, garlic, and coriander seeds: Build the warm, aromatic base of the soup.
• Bone-in chicken thighs or drumsticks: Add flavor to the broth as they simmer and make the soup a satisfying, protein-rich meal. Choose pasture-raised chicken if available.
• Full-fat coconut milk: Gives the broth body and a gentle coconut flavor.
• Fish sauce: Adds savory depth without making the soup taste fishy.
• Dried shiitake mushrooms: Give the broth an earthy, savory flavor and contribute fiber and nutrients.
• Lime and fresh cilantro: Bring freshness and brightness to each bowl.
• You’ll also need a little avocado oil, water, salt, and pepper.

How to make chicken coconut soup with shiitake mushrooms

Remove the tough outer layer of the lemongrass. Lightly crush it with the ginger, garlic, and coriander seeds to release their aroma, keeping the lemongrass in large enough pieces to strain out later. Warm a little avocado oil in a soup pot and cook the aromatics briefly, until fragrant.

Season the chicken with salt and add it to the pot. Cook for a few minutes on each side, allowing it to pick up the flavor of the aromatics, then add the coconut milk, fish sauce, and enough water to cover the chicken. Add the dried shiitake mushrooms, a little more salt, and the juice of half a lime. Simmer gently for about 30 minutes, until the chicken is cooked through and tender.

Lift out the chicken and mushrooms, then strain the broth to remove the lemongrass, ginger, and other solid aromatics. Pull the chicken meat from the bones and slice the softened mushrooms, discarding any stems that remain tough. Return the chicken and mushrooms to the broth and simmer for a few more minutes. Taste and adjust the salt and pepper, then serve with fresh cilantro and slices of the remaining lime.

Try more of our healthy recipes

If you like this Asian-inspired soup, you might also want to try our Thai Style Curry, Low Histamine. And for other nourishing and delicious soups try our Ground Chicken and Vegetable Soup or the Lectin-Free Vegetable Soup. Creamy and Hearty.

For more recipes with pasture-raised chicken, check out our article: Plant Paradox Recipes with Pasture-Raised Chicken. Healthy Meal Ideas.

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