Description
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.
Ingredients
- 1 stalk lemongrass
- 1 thumb-sized piece of fresh ginger
- 1 tablespoon coriander seeds
- 2 large garlic cloves
- Avocado oil, for sautéing
- 4 bone-in chicken thighs
- Salt and black pepper, to taste
- 1 can full-fat coconut milk
- 1 tablespoon fish sauce
- Water, enough to cover the chicken
- 1 ounce (28 grams) dried shiitake mushrooms
- 1 lime, divided
- 1 bunch fresh cilantro, for serving
Instructions
- Remove the tough outer layer of the lemongrass. Smash the stalk lightly and cut it into 1- to 2-inch pieces. Cut the ginger into smaller pieces. Lightly crush the lemongrass, ginger, coriander seeds, and garlic with a mortar and pestle to release their aroma.
- Heat a little avocado oil in a soup pot over medium heat. Add the aromatics and sauté 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.
- Add the coconut milk and fish sauce, then pour in enough water to cover the chicken. Add the dried shiitake mushrooms, a little more salt, and the juice of half the lime. Simmer gently for about 30 minutes, until the chicken is cooked through and tender.
- Lift out the chicken and mushrooms. Strain the broth to remove the lemongrass, ginger, and other solid aromatics, then return the broth to the pot.
- Pull the chicken meat from the bones and slice the softened mushrooms. Discard any mushroom stems that remain tough. Add the chicken and mushrooms back to the broth and simmer for a few more minutes. Taste and adjust the salt and pepper.
- Serve with fresh cilantro and slices of the remaining lime.