Thai-Style Coconut Chicken Soup

Getting tired of the same boring winter food? Take your taste buds on an exotic tour  with this delicious Thai-Style Coconut Chicken Soup recipe from the Mushroom Council.

With mouth-watering rotisserie chicken breast, sliced mushrooms, coconut milk and lime, it's sure to take you senses on a trip to to a faraway land, no matter what the weather is outside.

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Thai-Style Coconut Chicken Soup


  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Yield: serves 6-8

Description

Fed up of the same boring winter food? Take your taste buds on an exotic tour of the with this delicious Thai-Style Coconut Chicken Soup recipe from the Mushroom Council.


Ingredients

  • 1 tablespoon vegetable oil
  • 3 tablespoons Gourmet Garden Lemongrass Stir-In Paste
  • 3 large shallots, chopped
  • 1/2 cup lightly dried cilantro, divided
  • 4 cups chicken stock
  • two 14 ounce cans full fat coconut milk, well shaken
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 whole breast of rotisserie chicken, shredded
  • 3 tablespoons lime hoice
  • 2 tablespoons lightly dried chili pepper, divided
  • 2 green onions, thinly sliced
  • 1 lime, cut into wedges

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 


Instructions

  1. Heat oil in large saucepan. Add lemongrass, shallots, 2 tablespoons cilantro; cook until shallots are softened, 3-4 minutes.
  2. Add chicken broth and coconut milk; bring to boil; cover and reduce heat to low. Simmer for 10 minutes. (For a smoother soup, pour broth through a fine mesh strainer and discard solid. Rinse saucepan and return strained broth to pan.)
  3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken. Cook 5 minutes then remove from heat.
  4. Stir lime juice and 1 tablespoon chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.
thai-style_coconut_chicken_soup
Monterey Mushrooms blue and white logo

Thai-Style Coconut Chicken Soup


  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Yield: serves 6-8

Description

Fed up of the same boring winter food? Take your taste buds on an exotic tour of the with this delicious Thai-Style Coconut Chicken Soup recipe from the Mushroom Council.


Ingredients

  • 1 tablespoon vegetable oil
  • 3 tablespoons Gourmet Garden Lemongrass Stir-In Paste
  • 3 large shallots, chopped
  • 1/2 cup lightly dried cilantro, divided
  • 4 cups chicken stock
  • two 14 ounce cans full fat coconut milk, well shaken
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 whole breast of rotisserie chicken, shredded
  • 3 tablespoons lime hoice
  • 2 tablespoons lightly dried chili pepper, divided
  • 2 green onions, thinly sliced
  • 1 lime, cut into wedges

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 


Instructions

  1. Heat oil in large saucepan. Add lemongrass, shallots, 2 tablespoons cilantro; cook until shallots are softened, 3-4 minutes.
  2. Add chicken broth and coconut milk; bring to boil; cover and reduce heat to low. Simmer for 10 minutes. (For a smoother soup, pour broth through a fine mesh strainer and discard solid. Rinse saucepan and return strained broth to pan.)
  3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken. Cook 5 minutes then remove from heat.
  4. Stir lime juice and 1 tablespoon chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.

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